907 Indian Cuisine Jobs - Page 15

Interested candidates may send their updated profiles to joinus@vedicvillagehotels.in. Whats upp : 8714642720/8714642710, 8714642721 Specialisation: South Indian, Indian, Tandoor - Commi Level staff needed. We are seeking an experienced chef to prepare Indian dishes (Multicuisine) . Have good Knowledge in South Indian / North Indian / Chinese / Tandoor etc

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

Experience a vibrant work culture, where professional growth, well-being, and delivering exceptional results go hand in hand.At HitechDigital, we strive for unmatched quality in everything we do, helping you exceed expectations and achieve career success while also prioritizing your well-being. Annual Performance Excellence Awards Indoor Fun Fiesta The thrill and excitement of competitive indoor sports. Hitech Premier League Where Every Player Counts. Every Move Matters. Navratri Joyous Navratri festivities, dance, and vibrant celebrations await! Hitech Chef Carnival A feast of flavor, taste and friendly competition. Health & Well being Cultivating well-being, one step at a time.

Responsibilities: 1. Food Preparation and Execution: Lead the preparation of complex dishes, ensuring precision and adherence to established recipes. Execute advanced cooking techniques and demonstrate creativity in dish presentation. 2. Station Management: Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness. Monitor inventory levels, order supplies, and maintain proper storage procedures. 3. Team Leadership: Provide guidance and supervision to Commis 2, Commis 3, and other junior staff. Foster a positive and collaborative work environment within the kitchen team. 4. Menu Development: Collaborate with senior chefs in developing and refining menu items. Suggest creative enhancements to dishes and contribute to seasonal menu changes. 5. Quality Control: Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation. Address any deviations from standards promptly and effectively. 6. Training and Mentoring: Mentor junior staff, providing training on advanced culinary techniques. Share knowledge and best practices to enhance the overall skill set of the kitchen team. 7. Collaboration with Sous Chef and Head Chef: Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations. Communicate effectively on issues related to menu planning, kitchen procedures, and staffing. 8. Adherence to Health and Safety Standards: Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. Participate in regular health and safety training sessions.

The Indian Executive Chef role is a full-time, on-site position based in Gurugram. As the Indian Executive Chef, you will have the responsibility of overseeing all kitchen operations to ensure the preparation and presentation of high-quality Indian cuisine. This includes tasks such as menu planning, recipe development, inventory management, and maintaining food safety and hygiene standards. Your role will also involve leading, training, and managing kitchen staff, while collaborating closely with management to deliver an exceptional dining experience for guests. To excel in this role, you should possess strong skills in Indian cuisine, encompassing both traditional and modern cooking techniques. Experience in menu planning, recipe development, and culinary creativity are essential, as well as proficiency in inventory management and cost control. Additionally, you should have excellent leadership and team management skills, with the ability to uphold food safety and hygiene standards. Strong organizational and time management skills are required to thrive in this dynamic environment. A degree or diploma in Culinary Arts or a related field is preferred. Prior experience as an Executive Chef or in a similar leadership role in a reputable restaurant would be advantageous. If you are someone who can work efficiently under pressure and in a fast-paced setting, this role offers an exciting opportunity to showcase your culinary expertise and leadership abilities in the vibrant culinary scene of Gurugram.,

As a Commis Chef specializing in Bengali and Indian cuisine, you will be responsible for preparing and cooking a variety of dishes to meet the culinary preferences of our guests. Your role will be crucial in maintaining the authenticity and quality of our traditional recipes while also assisting in the creation of new and innovative dishes. This is a full-time and permanent position, ideal for someone who is passionate about the art of cooking and eager to showcase their skills in a professional kitchen environment. We welcome fresher candidates who are willing to learn and grow in their culinary career. In addition to a competitive salary that is among the best in the industry, we offer a range of benefits including paid sick time, paid time off, and Provident Fund contributions. Your work schedule may involve day shifts as well as rotational shifts to ensure coverage during peak hours. Furthermore, there is a performance bonus structure in place to recognize and reward your dedication and hard work. While 1 year of total work experience is preferred, we are open to considering candidates with varying levels of experience who demonstrate a strong passion for Bengali and Indian cuisine. If you are enthusiastic about working in a dynamic kitchen environment and have a keen interest in creating authentic and delicious dishes, we invite you to join our team in Siliguri. This role requires you to work in person at our designated work location.,

Job Title: Indian Curry Commis 1/ DCDP Department: Kitchen / Culinary Reports to: CDP/ JR Sous-chef Job Type: Full-Time Job Summary: We are looking for a skilled and dedicated Commis 1 Indian Curry to support the preparation and cooking of a wide range of traditional and modern Indian curry dishes . The ideal candidate should be familiar with Indian spices, gravies, and cooking techniques, and capable of working in a fast-paced kitchen environment. Key Responsibilities: Prepare and cook Indian curries (veg and non-veg), dals, gravies, and accompaniments as per standard recipes.Assist in marination, chopping, and mise en place for the curry section.Ensure correct use and balance of Indian spices and ingredients.Maintain food quality, taste, texture, and consistency in all dishes.Follow food hygiene and safety standards (HACCP) during preparation and storage.Clean and maintain cooking equipment, utensils, and workstation.Support senior chefs (DCDP/CDP) during busy service periods.Handle stock rotation and report shortages to supervisors. Ensure timely and efficient production of curry items during service. Assist in buffet setup or la carte plating, as required. Key Skills & Requirements: Diploma or certificate in Culinary Arts or equivalent. 2–3 years of experience in Indian kitchens, with a focus on curry preparation.Strong knowledge of Indian spices, curry bases, and traditional recipes.Good knife skills and understanding of kitchen hygiene.Ability to follow instructions and work as part of a team.Flexibility to support other Indian sections like tandoor or rice as needed. Preferred Experience: Previous work in hotel kitchens , Indian restaurants , or banquet/catering setups .Exposure to North and South Indian curry varieties is an advantage. Physical Requirements: Able to stand for extended periods.Comfortable working in hot, fast-paced kitchen environments.Physically fit to lift and move ingredients and kitchen tools.

Technical cooking skills, Manage relationships with distributors. Ensure safety and sanitation practices in the kitchen. Maintain the schedule for kitchen staff. Monitor food and labor costs. north and south cusine dishes. Hopital dietry food.

Responsibilities: Posting in Army Head Quarter for One Year. * Prepare food according to recipes using cuisine techniques * Manage kitchen operations during events * Maintain cleanliness and organization of kitchen area Employee state insurance Provident fund

Position Vacant JR.SOUS CHEF Company Profile Rain Entertainments Private Limited is looking for a JR.SOUS CHEF for its multi-cuisine Fine dining restaurant based in its company owned-and-operated Rain Square mall in Nellore, Andhra Pradeshlocated 120 kms from Tirupati airport and 180 kms from Chennai Airport. The restaurant operations consist of both Fine-dining, Quick-service segments (QSR), Coffee shop, Sweets & Savouries catering to a variety of consumer tastes, including South Indian, North Indian, Chinese, Indo-Chinese, Continental/European, and so on. All the outlets fall under the brand of IRA Restaurants. Job Description / Responsibilities 1. Multi-skill Chef having knowledge and experience in all cuisines : Indian, Continental, PAN Asian, Desserts, Sweet dishes. 2. Assist in recruiting, training, assigning duties and supervising kitchen staff of proper food handling, maintenance and safety. 3. Communicate preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensure that corporate standards for food quality are consistently met. 4. Lead, mentor and manage culinary team. 5. Assist in menu planning, food costing, inventory and management of supplies. 6. Maintain standards for food storage, rotation, quality and appearance. 7. Keep stations clean and comply with food safety standards and sanitation. 8. Oversee operation aspects of dining room and special events. 9. Prepare food in absence of cooking staff. 10. Maintain effective communication skills by interacting professionally with co-workers and other departments. 11. Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment. 12. Preparation of daily reports to be submitted to the management. Desired profile of the candidate Should have 15-20 years hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication, time management skills & Multitasking abilities. Should be computer savvy and well versed with MS Office, Email communication Skills. Desired work experience 15 years and above Compensation Offered Based on experience, Negotiable. Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000 Email hr@rainentertainments.com, careers@rainentertainments.com URL of the home page Education Graduation/Diploma in Food Production/Catering Technology Keywords Well experienced JR.SOUS CHEF

Job Summary: We are seeking a skilled and passionate South Indian Chef with expertise in preparing authentic dishes such as dosa, parotta, poori, and a variety of South Indian curries. The ideal candidate should be experienced in traditional cooking methods, possess a strong understanding of spices and ingredients used in South Indian cuisine, and maintain high standards of hygiene and kitchen organization. Key Responsibilities: • Prepare and cook a wide range of South Indian breakfast and main course items including: • Dosa varieties (plain, masala, rava, onion, etc.) • Parotta (layered, coin, kothu, etc.) • Poori with accompaniments • Curries such as sambar, korma, vada curry, kara kuzhambu, kootu, rasam, chutneys, and more. • Ensure consistency in taste, presentation, and portion control. • Maintain cleanliness and sanitation in the kitchen as per food safety standards. • Manage inventory and ensure timely procurement of fresh ingredients. • Work in coordination with kitchen staff to ensure smooth and timely service. • Innovate and suggest new dishes or improvements to existing menu items. • Ensure timely preparation of dishes during peak hours. Requirements: • Proven experience as a South Indian Chef or Cook, especially in dosa, parotta, and curry preparation. • In-depth knowledge of South Indian culinary techniques and ingredients. • Ability to work in a fast-paced kitchen environment. • Strong sense of taste, smell, and food presentation. • Good communication and teamwork skills. • Flexibility to work early mornings, weekends, or shifts as required. Preferred Qualifications: • Culinary certification or formal training in South Indian cuisine (optional but advantageous). • Experience working in a restaurant, catering unit, or hotel setting.

As a Kitchen Manager at our establishment, you will be responsible for overseeing the complete kitchen operations for all three departments, namely Indian, Chinese, and Tandoor. Your role will involve menu preparation, ensuring proper plating of items before service, and managing the staff hiring process for the kitchen when necessary. It is essential to have a deep understanding of Indian, Chinese, and Tandoori cuisine to excel in this position. You will also be tasked with minimizing and monitoring kitchen wastage to maintain efficiency and cost-effectiveness. This role requires a full-time commitment on a permanent basis, with the flexibility of a schedule that includes weekdays and availability on weekends. Additionally, you will be eligible for a yearly bonus as part of the benefits package. The ideal candidate should hold a Bachelor's degree and have a minimum of 10 years of total work experience in a similar role. This position requires an in-person presence at our work location. If you are passionate about culinary excellence and possess the necessary skills and experience, we invite you to join our team as a Kitchen Manager.,

You are an experienced and skilled Indian Chef who will be responsible for preparing and cooking a variety of traditional Indian dishes, such as curries, tandoori specialties, biryanis, and other popular Indian cuisine. Your passion for cooking, excellent culinary skills, and ability to thrive in a fast-paced kitchen environment are essential for this role. Your key responsibilities will include developing new recipes, managing kitchen operations, ensuring food quality, maintaining high standards of hygiene, supervising and training kitchen staff, ordering ingredients and supplies, collaborating with the restaurant manager on menus and promotions, and staying updated on culinary trends to enhance your skills and knowledge continuously. To excel in this role, you should have at least 3 years of experience as an Indian Chef or in a related position, possess strong knowledge of Indian cuisine and cooking techniques, demonstrate the ability to work well under pressure, exhibit excellent culinary skills with attention to detail, showcase strong leadership and team management abilities, hold food safety certification, and be knowledgeable about kitchen hygiene practices. Effective communication in English is required, and knowledge of additional languages is a plus. Preferred qualifications include a culinary degree or diploma, experience in high-end restaurants or hotels, expertise in menu planning and cost control, and familiarity with kitchen management software and systems. You will work in a fast-paced kitchen environment, may need to work long hours including evenings and weekends, and may be exposed to heat, noise, and stress. This is a full-time, permanent position with rotational shifts. The job offers the benefit of provided food, and the preferred education level is Higher Secondary (12th Pass). Preferred experience includes at least 1 year as a Chef and a total of 1 year of work experience. This job requires you to work in person, and it presents an exciting opportunity for an Indian Chef with a passion for traditional Indian cuisine and a desire to excel in a dynamic kitchen environment.,

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

A Chef de Partie, also known as a line cook, is responsible for managing a specific section of the kitchen in a restaurant, hotel, or other food service establishment They are responsible for preparing and cooking food to the highest standards of quality and presentation, managing a team of cooks, and maintaining a clean and organized work environment Prepare and cook food according to established recipes and standards Manage and train a team of cooks to ensure that food is prepared to the highest standards of quality and presentation Oversee a specific section of the kitchen, such as the grill, saut, or pastry section Maintain inventory and order supplies as needed

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operations Prepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unitE nsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containersIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operations Prepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unitE nsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containersIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for DEPUTY - CDP to join our dynamic team and embark on a rewarding career journey A Chef de Partie, also known as a line cook, is responsible for managing a specific section of the kitchen in a restaurant, hotel, or other food service establishment They are responsible for preparing and cooking food to the highest standards of quality and presentation, managing a team of cooks, and maintaining a clean and organized work environment Prepare and cook food according to established recipes and standards Manage and train a team of cooks to ensure that food is prepared to the highest standards of quality and presentation Oversee a specific section of the kitchen, such as the grill, saut, or pastry section Maintain inventory and order supplies as needed

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure