903 Indian Cuisine Jobs - Page 3

As an Indian chef specializing in vegetarian cuisine, you will be responsible for creating delicious and authentic dishes that cater to the preferences of our customers. Your expertise in Indian cooking techniques and flavors will be essential in delivering high-quality and flavorful meals. This is a full-time and permanent position that will require you to work in rotational shifts. Therefore, flexibility in your schedule is necessary to meet the demands of the job. For this role, you should be located in Mumbai, Maharashtra, or be willing to relocate before starting work. Reliability in your commute or plans to relocate to the specified location are preferred. Ideal candidates for this position should have a Higher Secondary (12th Pass) education, although it is preferred and not mandatory. Additionally, prior experience as a chef for at least 1 year, with a total work experience of 1 year, is also preferred to excel in this role. If you are passionate about Indian cuisine, have the necessary skills and experience, and are ready to take on this exciting opportunity, we encourage you to apply and join our team.,

Lodha Group is looking for Chef to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Lodha Group is looking for Sous Chef to join our dynamic team and embark on a rewarding career journey Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating

Commi 2 and 3 Kitchen staff vacancy -Pune - 20K plus CTC -Viman Nagar. Phoenix city Mall job location. Urgent joining reqd. International Brand. 45 days training in Mumbai with Food accommodation and salary. Apply or send resume on 9930060601 now.

Urgent Requirement Live-in Home Cook Company Name: Success Home Services Location: Kondhwa, Pune Profile: Live-in Personal Home Cook Salary: 30,000 40,000 Benefits: Free food & accommodation provided Job Type: Full-time (Live-in) Requirements: Must know Indian & Continental food (veg/non-veg). Ability to prepare and maintain personalized diet plans as per instructions. Should be able to cook healthy, hygienic meals (soups, salads, low-oil, high-protein as needed). Clean, disciplined, and reliable personality. Prior home/hotel cook experience preferred. Contact Immediately: Khushabu Madam 7796670707

As a skilled Indian Kitchen Chef, you will be responsible for preparing and cooking authentic Indian dishes using traditional recipes. Your expertise in this cuisine will be showcased as you develop new recipes and menu items to delight our customers. It will be essential for you to monitor food preparation closely to maintain consistency in taste and presentation, ensuring that every dish meets our high standards. This is a full-time position that offers benefits including provided meals and paid time off. The schedule will involve rotational shifts, and the work location will be in person. If you are passionate about Indian cuisine and have a talent for creating delicious and visually appealing dishes, we invite you to join our team as an Indian Kitchen Chef.,

You are required to hire qualified and experienced faculty for the Food Production and Food & Beverage Service departments. For the Food Production Faculty position, the ideal candidate should have a minimum of 5 years of experience in the industry working in kitchens. They should possess good knowledge and technical skills in Continental, Indian, Oriental, and other World Cuisines. A Bachelor's Degree in Hotel Management or Bachelor's Degree in Culinary Arts is mandatory, with a Master's degree being desirable. Additional teaching experience in a hotel management institute would be advantageous. As for the Food & Beverage Service Faculty role, candidates should have a minimum of 5 years of experience in the industry, preferably in Five Star Hotels. They should have excellent knowledge of food, wines, and various types of F&B operations. Similar to the Food Production Faculty, a Bachelor's Degree in Hotel Management or Bachelor's Degree in Culinary Arts is required, with a Master's degree being a plus. Additional teaching experience in a hotel management institute is considered beneficial.,

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits Free food and Accommodation

You are currently seeking a skilled Commis Chef specialized in Indian, Chinese, and South Indian cuisines to join your team. Immediate joiners are preferred for this role. As a Commis Chef, you will be responsible for preparing and cooking a variety of dishes from the mentioned cuisines. Additionally, food and accommodation will be provided as part of the employment package. Join us in creating delicious and authentic dishes for our guests.,

Jobsguru is looking for a Private Chef for Indian and Continental Cuisines for Noida Menu creation, grocery shopping, meal preparation and maintain food safety standards Mail your CV to info@jobsguru.in Jobsguru Consultant Pvt. Ltd. Required Candidate profile Should be aware for using various techniques, and maintain clean, safe kitchen environment Proven cooking experience time-management skills, & knowledge of different cuisines & dietary restrictions

Responsibilities: * Maintain inventory levels * Prepare ingredients for tandoor dishes * Collaborate with kitchen team on menu planning * Assist head chef with food preparation * Follow safety protocols at all times Free meal House rent allowance Provident fund Health insurance

YouthNet is looking for Chef de Partie (CDP) Job Vacancy in Dimapur, Nagaland to join our dynamic team and embark on a rewarding career journeyA Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment. Here is a comprehensive job description for the role: Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively. Responsibilities: €¢ Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings. €¢ Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel. €¢ Ensure the kitchen operates in a clean, safe, and organized manner

YouthNet is looking for Chef Job Vacancy in Dimapur, Nagaland to join our dynamic team and embark on a rewarding career journeyA Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment. Here is a comprehensive job description for the role: Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively. Responsibilities: €¢ Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings. €¢ Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel. €¢ Ensure the kitchen operates in a clean, safe, and organized manner

YouthNet is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

Basic Requirements : Naga & Indian Cuisine Should have experience as a chef Only male candidates

Experience in Naga cuisines, Chinese & Indian Should be a male candidate Functional area: Notun Basti, Dimapur

Preferably female candidates Experienced required Chinese & Indian Cuisine Food provided

Role & responsibilities: Meal Preparation & Cooking A Cook is responsible for preparing and cooking menu items, maintaining kitchen cleanliness and organization, and adhering to food safety and sanitation standards. Preferred candidate profile gender: male age: 27 preferred location: Andhra Pradesh side

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Food Preparation: Assist in food preparation tasks, including chopping vegetables, cleaning and peeling ingredients, and measuring ingredients. Dishwashing: Clean and wash dishes, utensils, and kitchen equipment, ensuring they are ready for use in food preparation. Kitchen Cleaning: Maintain the cleanliness and organization of the kitchen area, including countertops, stovetops, and other work surfaces. Food Storage: Properly store food items, ensuring that they are labeled, dated, and stored at the correct temperature to prevent spoilage or contamination. Ingredient Replenishment: Monitor ingredient levels and notify the chef or kitchen manager when supplies need restocking. Assisting Cooks: Assist cooks and chefs in various cooking tasks, such as stirring, flipping, and following instructions for recipe preparation. Teamwork: Collaborate with other kitchen staff to ensure smooth kitchen operations and timely food service. Safety and Hygiene: Adhere to strict food safety and hygiene standards to prevent contamination and ensure the safety of food served to customers.

Food Preparation: Assist in food preparation tasks, including chopping vegetables, cleaning and peeling ingredients, and measuring ingredients. Dishwashing: Clean and wash dishes, utensils, and kitchen equipment, ensuring they are ready for use in food preparation. Kitchen Cleaning: Maintain the cleanliness and organization of the kitchen area, including countertops, stovetops, and other work surfaces. Food Storage: Properly store food items, ensuring that they are labeled, dated, and stored at the correct temperature to prevent spoilage or contamination. Ingredient Replenishment: Monitor ingredient levels and notify the chef or kitchen manager when supplies need restocking. Assisting Cooks: Assist cooks and chefs in various cooking tasks, such as stirring, flipping, and following instructions for recipe preparation. Teamwork: Collaborate with other kitchen staff to ensure smooth kitchen operations and timely food service. Safety and Hygiene: Adhere to strict food safety and hygiene standards to prevent contamination and ensure the safety of food served to customers.

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

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

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