903 Indian Cuisine Jobs - Page 6

You will be working with KIC Food Products Private Limited, a food production company in New Delhi, India, known for its diverse range of high-quality food products. Your role as a full-time Sous Chef specializing in Indian cuisine will involve assisting the Head Chef in daily kitchen operations, overseeing food preparation and cooking, ensuring dishes meet standards, managing kitchen staff, and handling inventory and supplies. Your responsibilities will also include menu planning, maintaining food safety and hygiene standards, and fostering a positive team environment. To excel in this role, you should have extensive knowledge of Indian cuisine and cooking techniques, along with experience in food preparation, cooking, and presentation. Strong leadership and team management skills are essential, as well as a good understanding of food safety and hygiene regulations. Your organizational and time-management abilities will be key, especially in a fast-paced kitchen environment. A culinary degree or equivalent professional experience is preferred, and prior experience as a Sous Chef or in a similar role would be advantageous.,

As a Sous Chef specializing in Indian Cuisine at our premium restaurant in London, you will play a crucial role in delivering an authentic and innovative culinary experience to our guests. Collaborating closely with the Head Chef, you will oversee daily kitchen operations, food preparation, and team management to maintain the high standards of our menu. Your responsibilities will include preparing high-quality Indian dishes, supervising kitchen staff, ensuring compliance with health and safety regulations, and contributing to menu planning and cost control. Your deep knowledge of Indian spices, cooking techniques, and regional specialties will be essential in maintaining the authenticity of our cuisine. In addition to your culinary skills, your leadership, communication, and team management abilities will be instrumental in maintaining a smooth workflow and ensuring kitchen efficiency. Your passion for culinary excellence and innovation will drive you to excel in our fast-paced, high-pressure environment. To succeed in this role, you should have proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant, possess a Level 2 or higher Food Hygiene Certification, and be willing to relocate to the UK under a sponsored visa. In return, we offer a competitive salary, visa sponsorship, career progression opportunities, staff meals, and discounts. If you are ready to showcase your talent in a renowned Indian kitchen in London, and you meet the requirements mentioned above, we invite you to submit your CV and a cover letter highlighting your experience with Indian cuisine and your interest in relocating to London. Join our dynamic kitchen team and be a part of our culinary journey!,

At myKaarma, were not just leading the way in fixed ops solutions for the automotive industry?were redefining whats possible for dealership service centers Headquartered in Long Beach, California, and powered by a global team, our industry-leading SaaS platform combines communication, scheduling, and payment tools in one seamless solution that keeps dealerships and vehicle owners connected With myKaarma, every service interaction flows effortlessly, bringing good karma to customers and service teams, Rooted in the principles of the Toyota Production System, we operate with precision, efficiency, and a relentless focus on continuous improvement to deliver a better experience for all Were looking for innovators, problem-solvers, and tech enthusiasts passionate about building solutions that people love to use If youre ready to make an impact in an industry ripe for change, join us at myKaarma and help shape the future of automotive service, Job Title: Support Analyst Tier 1 & Tier 2 Job Type: Full-Time, Salaried Job Location: Remote Shifts: US Business coverage Evening/ Night (6:30 PM 2:30 AM IST) (9:00 PM 5:00 AM IST) Role Description As a Technical Support Specialist at myKaarma, you'll provide front-line support for our U S -based customers, handling Tier 1 and Tier 2 issues Youll work directly with clients via phone, chat, and email, combining strong communication skills with a technical mindset to diagnose and solve issues efficiently, This is a unique opportunity for someone who wants to work across both support levels: keeping resolution times low while deepening their technical skills in a SaaS environment, Key Responsibilities Customer-Facing Support: Deliver fast, clear, and empathetic support to U S automotive clients using phone, email, and chat, Tier 1 & Tier 2 Support: Triage, troubleshoot, and resolve common product issues and inquiries, Identify root causes of more complex technical problems using tools such as logs, SQL queries, and basic code review Escalate when necessary, but aim to resolve where possible, Technical Collaboration: Work closely with Engineering and Product teams to investigate and resolve high-priority issues and bugs, Process Contribution: Flag common issues and recommend documentation, workflow, or product improvements, Documentation: Maintain detailed case notes and help expand internal and external knowledge bases, Required Skills And Qualifications Experience: 2+ years in a technical support, helpdesk, or customer support role, ideally in a SaaS or B2B setting, Customer Service Excellence: Empathetic, patient, and solutions-oriented with a proven ability to deliver outstanding customer experiences, Technical Aptitude: Comfortable with SaaS platforms and basic troubleshooting; familiarity with APIs or integrations is a plus Basic understanding of SQL and experience using debugging tools or support platforms (e g , Zendesk, Salesforce, Postman) English Proficiency: Strong verbal and written communication skills in English are essential for supporting U S -based customers, Problem-Solving: A proactive, analytical thinker who enjoys resolving complex challenges, Tool Proficiency: Experience with CRM/ticketing tools such as Zendesk, Salesforce, or similar platforms, Adaptability: Ability to thrive in a dynamic, fast-paced environment and manage multiple priorities, Shift Flexibility: Willingness and availability to work night shifts to align with U S business hours ( Shifts 6:30 pm2:30 am ) Nice-to-Have Ability to read and interpret code (Java preferred, but not required) Familiarity with REST APIs, microservices, or Spring Boot environments Prior experience in a Tier 2 or technical escalation role Experience with debugging tools, Postman, and tools like Jira for ticket tracking, We value diverse experiences and backgrounds, so we encourage you to apply if you meet some but not all of the listed qualifications, Total Rewards at myKaarma Benefits At myKaarma, we offer a comprehensive Total Rewards package that extends beyond the base salary Our commitment to competitive compensation includes bonuses and benefits that support both personal and professional well-being: Flexible Work Environment: We embrace a high-performance, flexible structure that values freedom and responsibility Our ?Highly Aligned, Loosely Coupled? model empowers teams to innovate and continuously improve using data-driven insights, Health and telework stipends Time Off: Generous vacation time to recharge and balance life outside work, The starting salary depending on experience and qualifications, reflecting our dedication to competitive industry compensation Additional details about our Total Rewards package will be shared during recruitment, Our Commitment to Inclusion At myKaarma, diverse perspectives drive innovation and success We are committed to creating a safe, welcoming, and inclusive workplace where every employee feels valued, empowered, and can do meaningful work Our mission to deliver exceptional solutions to our clients is strengthened by the unique contributions and perspectives of our team members from all backgrounds, As an equal opportunity employer, myKaarma prohibits any form of unlawful discrimination or harassment based on race, color, religion, gender, gender identity, gender expression, sexual orientation, national origin, family or parental status, disability, age, veteran status, or any other status protected by applicable laws in the regions where we operate We adhere to all EEOC regulations and actively promote an environment that celebrates and supports diversity, equity, and inclusion for all, Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and certain state or local laws A reasonable accommodation is a change in the way things are normally done, which will ensure an equal employment opportunity without imposing undue hardship on myKaarma Please let us know if you require reasonable accommodations during the application or interview process by filling out this form, myKaarma participates in the E-Verify Program,

Job Description Having 15+ yrs of exp in PHP Design, develop, unit testing and maintain high-quality web applications and services using PHP, Symfony, MySQL, HTML, CSS, and jQuery, Collaborate with cross-functional teams to gather requirements, analyze technical specifications, and translate them into scalable solutions, Architect and implement efficient and reusable code, following best practices and coding standards, Perform code reviews, provide constructive feedback, and mentor junior developers to foster a culture of continuous improvement and knowledge sharing, Troubleshoot and debug complex issues, ensuring optimal performance, reliability, and security of applications, Work closely with stakeholders to understand business objectives, prioritize tasks, and deliver solutions that meet or exceed expectations, Participate in agile development methodologies, including sprint planning, daily stand-ups, and retrospective meetings, to deliver high-quality software on time and within budget, Contribute to the technical documentation, including system architecture diagrams, API documentation, and user guides, to facilitate seamless collaboration and knowledge transfer, Proactively identify opportunities for process improvements, automation, and optimization to streamline development workflows and increase productivity, Solid understanding of object-oriented programming principles, design patterns, and data structures, Experience with RESTful API development, integration, and consumption, Familiarity with version control systems (e g , Git), continuous integration/deployment tools, and agile methodologies, Excellent problem-solving skills, with a keen attention to detail and a passion for delivering high-quality software solutions, Strong communication skills, both written and verbal, with the ability to effectively collaborate with team members and stakeholders, Proven ability to work independently and manage multiple tasks/projects simultaneously in a fast-paced environment, Should lead a team of 6 to 8 members, Additional Information At Tietoevry, we believe in the power of diversity, equity, and inclusion We encourage applicants of all backgrounds, genders (m/f/d), and walks of life to join our team, as we believe that this fosters an inspiring workplace and fuels innovation ?Our commitment to openness, trust, and diversity is at the heart of our mission to create digital futures that benefit businesses, societies, and humanity, Diversity,?equity and?inclusion (tietoevry)

All-rounder knowledge of Indian, Chinese, continental, tandoor etc. Menu Planning, Group handling, Kitchen team handling, Creative and disciplined Can Contact--7448010777 Required Candidate profile Maintaining Cleanliness, personal Hygiene Efficient and Hardworking, Quick Decision maker Cooking knowledge with own specialties

Role & responsibilities Sous Chef - All cuisine Support Chefs in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. DCDP, CDP & Commis Baker/Indian/Chinese/Continental/Tandoor/Thai Preferred candidate profile Knowledge of cuisine Presentable Good Communication Comfortable to work any where in India Must have experience in Hotels& Restaurant Industry Perks and Benefits As per company norms **interested candidates share cv on Whatsapp - 7838652810,9355989169**

As an Indian Chef at LEVVEL 5 Multicuisine Restaurant and Ready To Eat, you will be responsible for preparing and cooking authentic Indian cuisine. Your role will involve developing new recipes, ensuring consistency in taste and presentation, maintaining kitchen hygiene and safety standards, managing inventory, ordering kitchen supplies, supervising kitchen staff, providing training, and ensuring the highest quality of food is served to our guests. To excel in this role, you must have proficiency in Indian cuisine in bulk quantity, encompassing both traditional and contemporary recipes. Core expertise in standard operating procedures (SOP), experience in menu development, and the creation of new recipes are essential. A strong understanding of kitchen hygiene and safety standards, coupled with skills in inventory management and ordering, is crucial. Your leadership and communication abilities will be key in managing and training kitchen staff effectively. You should be able to maintain consistency in taste and presentation of dishes, ensuring a delightful experience for our guests. Previous experience as an Indian Chef or in a relevant culinary role is preferred. A culinary degree or equivalent experience would be an advantage. Join us at LEVVEL 5 and showcase your culinary skills in a dynamic and rewarding environment where quality and authenticity are at the forefront.,

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey 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 provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

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.

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 operationsPrepare, 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 unit Ensure 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 containers In 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 Sodexho 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 operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize 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 disciplineAllocate 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 wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure 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 containers In addition, any other assignment 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 productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho 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 operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize 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 disciplineAllocate 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 wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure 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 containers In addition, any other assignment 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 productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho 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 operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize 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 disciplineAllocate 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 wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure 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 containers In addition, any other assignment 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 productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho 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 operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize 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 disciplineAllocate 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 wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure 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 containers In addition, any other assignment 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 productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an 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

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - Indian to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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

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

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

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

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

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.