330 Indian Curry Jobs - Page 11

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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity 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 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 himAssist 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 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 environmentExperience 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 costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India's 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

Responsibilities: Manage kitchen operations during shifts Oversee food production, menu planning & costing Ensure North and South Indian specialties Control wastage & prepare meals for catering events

Prepare high-quality Indian-style wok meals quickly and consistently. You'll be the heart of the kitchen, tossing rice, noodles, sauces, and proteins with speed, hygiene and precision Cook rice/noodle and stir-fry to order in a high-heat wok station Required Candidate profile 1–2 years in fast-paced QSR or Indian kitchen preferred Familiarity with wok techniques or Indian rice-based meals Excellent speed, coordination, and hygiene discipline

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

Responsibilities: * Manage inventory & order supplies * Collaborate with team on menu planning & execution * Prepare meals using continental, Chinese, Italian, tandoor & Indian cuisines * Maintain clean kitchen environment Food allowance

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.

Open Positions 1) Executive Sous Chef Key Skills: Experience managing VIP movements; must be from branded hotel chains Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 6 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Senior Sous Chef 2) Gujarati Maharaj Key Skills: Expertise in authentic Gujarati cuisine Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in branded hotels Preferred Title: Senior CDP / Junior Sous Chef 3) Senior Sous Chef Indian Cuisine Key Skills: Proficiency in regional Indian cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Junior Sous Chef

Join our elite Culinary Team at a premium Corporate House in Shantigram, Gandhinagar, catering to a prestigious HNI client and their international delegates in a luxurious Executive Dining Area & Lounge. Open Positions 1) Executive Sous Chef Key Skills: Experience managing VIP movements; must be from branded hotel chains Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 6 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Senior Sous Chef CTC: Up to 12 LPA 2) Gujarati Maharaj Key Skills: Expertise in authentic Gujarati cuisine Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in branded hotels Preferred Title: Senior CDP / Junior Sous Chef In-hand Salary: Up to 60,000/month 3) Senior Sous Chef Indian Cuisine Key Skills: Proficiency in regional Indian cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Junior Sous Chef In-hand Salary: Up to 60,000/month Apply Now Interested candidates may send their updated CV with a recent photograph to: Email: gayatri.vyas@sodexo.com WhatsApp: +91 79841 49790

Key Responsibilities: Maintain high standards of cleanliness and hygiene in the kitchen Plan and cook meals for lunch and occasional meetings Ensure timely meal preparation and serving Maintain kitchen inventory and coordinate grocery/ingredient purchases Serve meals to directors/senior executives professionally Key Skills: Expertise in Indian cuisine Knowledge of hygiene & food safety standards Experience in cooking for senior officials/corporate kitchens Kitchen organization and meal planning Polite, punctual, and trustworthy

Food + Accommodation Salary + bonus + medical + PF + leaves Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise a team of cooks, commis chefs, and other kitchen staff to achieve high-quality output. Maintain cleanliness and organization of the kitchen area to meet health and safety standards. Desired Candidate Profile 5-10 years' experience as a Chef de Partie or similar role in Indian cuisine (Tandoor specialization preferred). Strong knowledge of bulk cooking techniques for large-scale catering operations. Can also mail me at siddhant.kanojia@sodexo.com

Brand : EL&N Cafe Location : Jio World Plaza, Bandra Kurla Complex, Mumbai Job Summary: The Commis is an entry-level position within the kitchen, responsible for assisting the Sous Chef, Junior Sous Chef and other senior team members in the preparation and production of a wide range of high-quality savory dishes in Hot & Cold Section. This role offers an excellent opportunity for a motivated and enthusiastic individual to learn and develop essential pastry skills in a professional and creative environment. Responsibilities: Assist in the preparation of ingredients for various hot and cold savory dishes (mise en place). Learn and master fundamental cooking techniques for both sections. Support the Senior team members in daily food production, ensuring quality and consistency. Ensuring all ingredients are fresh, of high quality, and stored properly. Ensuring orders are prepared in timely manner. Requirements : Minimum 1-2 years of experience in similar role. Minimum 12th grade education qualification. Candidate to be based in Mumbai. Should have positive and team-oriented attitude. Attention to detail and a commitment to cleanliness.

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved Areas of responsibility comprise overseeing all food preparation areas. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales • Study each recipe and gather all necessary ingredients • Cook food in a timely manner • Delegate tasks to kitchen staff • Inform wait staff about daily specials • Ensure appealing plate presentation • Supervise Cooks and assist as needed • Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) • Monitor food stock and place orders • Check freshness of food and discard out-of-date items • Experiment with recipes and suggest new ingredients • Ensure compliance with all health and safety regulations within the kitchen area

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

Job Summary We are seeking a Developer & Sr. Developer with 5 to 8 years of experience to join our team. The ideal candidate will have expertise in Treasure Data CDP JavaScript, Python and SQL Query. This is a hybrid role with day shifts and no travel required. Responsibilities Developer: Configure and manage the Treasure Data CDP, including data ingestion, unification and segmentation. Develop, monitor, and optimize data workflows using Treasure Data pipelines. Integrate multiple data sources (e.g., CRM, marketing tools, product data) with Treasure Data to create a unified view of customers. Build and manage real-time and batch data ingestion pipelines. Troubleshoot and resolve issues related to data ingestion, workflow execution, and system performance. knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Clear understanding of Marketing use cases is a plus Responsibilities Senior Developer: Must have Treasure Data CDP project experience and good understanding about CDP Concepts like unification, segmentation. Experience in handing project Data life cycle , ETL process . having knowledge on JavaScript. Clear idea about transformation, unification . knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Have experience in monitoring or scheduling batch /Realtime jobs. Clear understanding of Marketing use cases is a plus

Greetings!! We're currently seeking skilled and passionate Executive Chefs (Different Cuisines like - South Indian, North Indian, Thai, Chinese, Continental) who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Day Shift Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

Responsibilities: Ensure food safety & quality standards met Collaborate with management on budgets & promotions Oversee kitchen operations & staff training Manage inventory & order supplies Free meal Food allowance Flexi working

We are looking for passionate and hardworking Commis 1 / 2 / 3 to join our kitchen team. The ideal candidates will assist in food preparation, maintain hygiene standards, and support senior chefs in delivering high-quality dishes. Food allowance Provident fund Employee state insurance Annual bonus