24 Italian Cuisine Jobs

The continental commis chef position offers a monthly salary ranging from 15,000 to 23,000. Please apply only if you are comfortable with this salary package. As a Continental Chef, you will be a valuable addition to our culinary team, showcasing your skills in preparing and presenting a diverse range of Continental dishes with precision and creativity. Your role will involve maintaining high standards of food quality, hygiene, and presentation to ensure a memorable dining experience for our guests. Your responsibilities will include preparing and cooking various Continental dishes such as Italian, French, Mexican, and Spanish cuisines. You will also be tasked with developing innovative menu items using seasonal and locally sourced ingredients, managing food stock, overseeing kitchen operations during service, and upholding cleanliness and organization in the kitchen. Additionally, you will train and mentor junior kitchen staff, collaborate with the Head Chef on menu design, and handle kitchen equipment safely. To excel in this role, you should possess a diploma or degree in Hotel Management or Culinary Arts, along with proven experience as a Continental Chef in a reputable kitchen. Your in-depth knowledge of Continental cuisine techniques and ingredients, coupled with your creativity, passion for food, and strong leadership and communication skills, will be essential. It is crucial to have a good understanding of food hygiene and safety regulations and the ability to work efficiently under pressure in a fast-paced environment. The job offers food and accommodation as additional benefits, and candidates should be willing to work flexible hours. Multilingual abilities are optional but considered advantageous. This is a full-time, permanent position suitable for both experienced professionals and fresher candidates. If you are looking to showcase your culinary skills and contribute to a dynamic kitchen environment, we invite you to apply for the Continental Commis Chef position.,

Manage all activities in the kitchen, including food preparation, production presentation and storage. Ensure efficient, cost-effective operation and profitability of food production Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records. Menu planning, staffing and preparing of duty rosters Co-ordinate with the Executive Chef for planning the Menus Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum. Maintain close liaison and cordial relations with all clients and partners to promote business interests. Develop and execute a growth strategy focused both on financial gain and customer satisfaction Maintain positive relationship with clients to obtain feedback and encourage continued patronage. Qualifications and Experience: 4 - 6 years of experience as a Commis I / DCDP Diploma / Bachelors in Hotel Management / Culinary Arts

You will be responsible for the day-to-day preparation and presentation of continental cuisine as a Continental Chef at Oleander Farms in Karjat. Your role will involve menu planning, food inventory management, kitchen supervision, and maintaining food safety standards to ensure high-quality dishes and an exceptional dining experience for our guests. To excel in this role, you must have expertise in preparing Continental cuisine and possess knowledge of Indian, European, Pan Asian, and Italian cuisine. Experience in menu planning and food presentation, along with strong culinary skills and creativity, will be essential. Working well under pressure in a fast-paced environment and demonstrating excellent time management and organizational skills are crucial for success in this position. Prior experience in a similar role or luxury dining establishment is preferred. While not mandatory, a culinary degree or certification would be a plus. Join us at Oleander Farms to showcase your culinary talent and contribute to creating memorable dining experiences for our guests.,

As the Sous Chef/Senior Chef de Partie at our fine-dining restaurant, you will be responsible for overseeing all aspects of kitchen operations to ensure the highest standards of food quality, presentation, and service. You will supervise and mentor kitchen staff, providing guidance, training, and feedback to Chef de Parties, Commis Chefs, and Kitchen Assistants. Collaborating with the Culinary Head, you will contribute to menu planning, development, and execution by incorporating innovative and seasonal ingredients while maintaining the restaurant's culinary identity. Your role will also involve ensuring kitchen activities comply with food safety and sanitation regulations, maintaining cleanliness and organization in all food preparation areas. You will manage inventory levels, ordering, and stock rotation to minimize waste and ensure ingredient freshness while optimizing cost control and budget management. Additionally, you will oversee the preparation and execution of complex dishes and specialty items to ensure a flawless dining experience. Leading by example, you will uphold culinary standards, professionalism, and teamwork to foster a positive and collaborative work environment. You will assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity. Active participation in menu tastings, kitchen meetings, and performance evaluations is expected, where you can contribute ideas for improvement and innovation. To succeed in this role, you should have proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining restaurant environment. A culinary degree or equivalent qualification from a recognized culinary institution is required. You should possess strong knowledge of Italian, Continental, and European cuisine, including traditional techniques and contemporary trends. Strong leadership and management skills are essential, along with exceptional culinary skills, attention to detail, and a passion for excellence. Your ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure will be crucial. Excellent communication and interpersonal skills are necessary for effective collaboration with colleagues at all levels. Being detail-oriented with a focus on quality, consistency, and guest satisfaction is key. Flexibility to work evenings, weekends, and holidays as required is also expected to excel in this role.,

URGENT HIRING !!! For more information call or whatsapp - 9220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Disposing of rubbish Organising linen laundry Cleaning the food preparation equipment, floors and other kitchen tools or areas

Responsibilities: * Collaborate with kitchen team on menu planning and inventory management * Assist Head Chef with food preparation and presentation * Maintain high standards of quality control and hygiene Health insurance

Executive Chef - Italian vacancy Bandra Mumbai 10 plus LPA CTC. Age 30 to 40 preferred. min 10 years exp must on italian or continental cuisine. please apply with updated resume or call on 9930060601 for more details. Local candidates only please.

Lead the kitchen operations of the assigned outlet, ensuring efficient food production and service. Maintain Toscano's quality, taste, and presentation standards across all dishes. Supervise, train, and schedule kitchen staff including CDPs, DCDPs, Commis. Coordinate with service staff to ensure smooth kitchen dining operations. Ensure strict adherence to hygiene, sanitation, and safety norms as per Toscano and FSSAI standards. Monitor kitchen inventory, place orders, manage food cost, and prevent wastage. Ensure timely opening and closing of the kitchen as per SOPs. Conduct daily briefings, ensure staff grooming and discipline. Implement and monitor temperature logs, FIFO system, cleaning schedules, and kitchen documentation. Collaborate with the cluster chef for new product trials, menu implementation, and audits. Handle guest feedback related to food and take corrective measures when required. Key Skills & Competencies: Expertise in Italian and Continental cuisine (pasta, pizza, grills, risottos, desserts). Strong leadership and kitchen team management. Excellent time management and multitasking abilities. Familiarity with kitchen equipment, recipe standardization, and food plating techniques. Strong understanding of hygiene and safety compliance (HACCP, FSSAI). Good communication skills to coordinate with FOH (front-of-house) and HO (head office). Preferred Qualifications & Experience: Experience in premium or fine-dining restaurants (Italian/Continental preferred). Proficient in kitchen inventory and documentation.

Responsibilities: Manage kitchen operations & staff Ensure food quality, safety & presentation Collaborate with management on menu development & cost control Free meal

Vacancy for Jr Sous/ Sr CDP Chef-Hot Kitchen Continental - Bangalore - 50K plus CTC. Job Location Ashok Nagar. Min 5 years exp in Good continental restaurant or hotel is must. Please apply/ call on 9930060601 for details. Hotel Mgmt graduation reqd.

Roles and Responsibilities Prepare high-quality continental dishes, including pasta, pizza, and risotto. Manage food production and preparation to meet hotel standards. Develop new recipes and menus in collaboration with the culinary team. Ensure efficient kitchen operations and maintain a clean working environment. Provide excellent customer service by serving guests with a smile. Desired Candidate Profile 0-5 years of experience as a chef or cook in a similar role (continental cuisine). Strong knowledge of Italian cuisine and menu planning principles. Excellent communication skills for effective teamwork and guest interaction. Ability to work well under pressure during peak hours or special events.

Job Title: Continental Chef Commi 1/2/3 Location: The Machan Resort, Lonavala Department: Kitchen Reports To: Sous Chef / Executive Chef Employment Type: Full-time About Us: The Machan is an eco-luxury resort nestled in the pristine forests of Lonavala, offering unique treehouse accommodations and a commitment to sustainability. We are looking for passionate culinary professionals to join our dynamic kitchen team. Key Responsibilities: Assist in the preparation, cooking, and presentation of high-quality continental dishes. Follow standard recipes and portion control procedures to ensure consistent quality. Maintain cleanliness and hygiene in the kitchen as per FSSAI standards. Ensure proper storage and handling of all ingredients and kitchen equipment. Support senior chefs in daily kitchen operations and mise-en-place. Learn and adapt to new menu items and cooking techniques. Follow all safety and sanitation policies when handling food and beverages. Requirements: Experience: Commi 1: 2-3 years of experience in continental cuisine. Commi 2: 1-2 years of experience. Commi 3: 6 months to 1 year of experience or relevant culinary training. Education: Diploma or Certificate in Hotel Management or Culinary Arts preferred. Knowledge of food safety standards and HACCP procedures. Ability to work in a fast-paced environment and in a team. Flexibility to work in shifts, weekends, and holidays. What We Offer: Accommodation and meals A positive and growth-oriented work environment Opportunity to work in a sustainable and eco-conscious hospitality brand To Apply: Send your CV and relevant documents to careers@themachan.com

Responsibilities: Manage inventory & cost control Collaborate with kitchen team on menu planning & execution Maintain high food safety standards Prepare pizzas using Italian cuisine techniques

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Western Chef- SPass / NTS Salary S$1500 to S$2500 Food and Accommodation is provided Must have very good cook experience Need Working videos Any diploma or degree better Interested visit our office with original passport and refer your know persons also Interview address : Swagatham Resource Management India Pvt Ltd No: 14 , First floor, Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Interview date : 9am to 5pm [ All working days ] Contact HR Sabitha # 7418027300 [ Call time 9 am to 6pm Monday to Saturday]

Job Title: Multi-Cuisine Chef (Head Chef) Location: Delhi NCR Job Type: Full-Time Job, Provide Accommodation with salary Job Summary: We are seeking an experienced and innovative Multi-Cuisine Chef to lead the preparation and presentation of diverse culinary dishes across multiple cuisines such as Indian, Chinese, Continental, Italian, and others. The ideal candidate will have a passion for global flavors, a flair for creativity, and a commitment to quality, hygiene, and customer satisfaction. Key Responsibilities: Plan and execute menus that include Indian, Chinese, Continental, Italian, and other international cuisines. Prepare and present high-quality dishes with attention to taste, appearance, and portion control. Ensure food preparation and storage are done in accordance with health and safety standards. Monitor kitchen inventory and manage food costs by minimizing waste. Collaborate with kitchen staff and train junior chefs in multi-cuisine cooking techniques. Innovate new dishes and update the menu regularly to reflect seasonal offerings and customer preferences. Maintain cleanliness and organization of the kitchen at all times. Ensure timely food preparation during peak service hours. Work closely with suppliers to procure the best quality ingredients. Requirements: Proven experience (5+ years preferred) as a Chef with a strong portfolio in multi-cuisine cooking. Culinary degree or relevant certification preferred. Knowledge of kitchen equipment, food safety protocols, and industry best practices. Ability to multitask in a fast-paced environment. Strong leadership and team management skills. Excellent communication and organizational skills. Flexibility to work evenings, weekends, and holidays as needed. Preferred Skills: Expertise in at least 34 major international cuisines. Experience in menu engineering and cost control. Creativity in plating and food styling. Passion for culinary innovation and customer satisfaction.

Continental Chef , Palwal Haryana. Chef to Prepare Pizzas, Pasta, Burger, Sandwich, Waffles, Shakes & Mocktails. * Manage kitchen operations Food allowance House rent allowance

Commis 1 Reports to: CDP No. of Positions: 1 to 2 Responsibilities: Assist in preparation of dishes in the assigned kitchen section. Execute prep tasks like chopping, marination, and pre-cooking under guidance. Maintain cleanliness of workstations. Follow all kitchen SOPs and hygiene protocols Requirements: 12 years of kitchen experience. Good understanding of basic cooking techniques. Quick learner and adaptable to kitchen pressures. Commis 2 Reports to: CDP No. of Positions: 2 Responsibilities: Support Commis 1 and CDP in food prep and plating. Handle simple kitchen operations independently. Ensure ingredient stock is maintained and prepped. Follow kitchen safety and hygiene standards. Requirements: 6 months to 1 year of experience preferred. Basic knowledge of kitchen equipment and techniques. Commis 3 Reports to: CDP No. of Positions: 3 Responsibilities: Carry out basic prep work: cutting, washing, labeling, storage. Assist higher-level commis and CDPs. Clean and organize kitchen tools and surfaces. Adhere to hygiene and waste disposal norms. Requirements: Entry-level role with no prior experience required. Enthusiastic, punctual, and team-oriented.

Job Opening: Head Chef -Italian Cuisine Location: Hotel Royal Orchid, 1, Golf Avenue, Adjoining KGA Golf Course, Airport Road, Bangalore- 560008. Are you passionate about Italian cuisine and ready to bring authentic flavours to life? Royal Orchid Hotels is looking for a talented and experienced Chef De Cuisine /Head Chef with a strong background in modern cuisine and dedication to an authentic Italian culinary experience to join our dynamic kitchen team. Key Responsibilities: Supervise and train kitchen staff to maintain culinary standards. Ensure consistent quality, presentation, and taste of all food items. Has to make sure that standard recipes and plating guides are followed at all times Uphold hygiene, safety, and cleanliness standards at all times. Requirements: Minimum of 10-12 years of experience in Italian cuisine. Degree or equivalent professional training. Excellent knowledge of kitchen operations, food safety, and HACCP standards. How to Apply: Interested candidates can share their updated profiles at hr.royal@royalorchidhotels.com . Join us and be part of a team that values excellence, creativity, and authentic hospitality.

At Brunos Cafe, were passionate about redefining the caf experience with creative cuisine, consistent quality, and unforgettable flavors. We're expanding our culinary vision and are looking for a talented and driven Executive Chef to lead our kitchen team with innovation, excellence, and integrity. Key Responsibilities: Lead and manage kitchen operations, ensuring consistent food quality and presentation. Develop and innovate seasonal and permanent menu items in alignment with our caf’s vision. Ensure high standards of hygiene, cleanliness, and kitchen safety. Train, mentor, and supervise the kitchen team to ensure smooth daily operations. Manage kitchen inventory, cost control, and supplier relationships. Collaborate with the caf management on menu engineering, food costing, and special events. Ideal Candidate: Proven experience as an Executive Chef or Head Chef in a caf, bistro, or fine-dining environment. Strong culinary creativity with a deep understanding of modern food trends and techniques. Exceptional leadership, time management, and organizational skills. Proficient in kitchen operations, food costing, and team management. Ability to work under pressure in a fast-paced environment. Formal culinary training is a plus, but not mandatory if experience and skill are exceptional. What We Offer: Creative freedom to design and experiment with dishes. A passionate and collaborative work environment. Competitive salary (negotiable based on experience and skills). Growth opportunities as we expand our brand and culinary direction.

Responsibilities: * Manage kitchen operations: , food prep, continental cuisine * Monitor food stock and place orders. *Ensure appealing plate presentation. * Time management and Team work. * Educate yourself on various food items. * Quality. Food allowance

Sous Chef duties and responsibilities A Sous Chef has many important tasks to maintain the food service of the establishment. Regardless of the hiring establishment, here are some of the main duties and responsibilities of a Sous Chef: Planning the menu and preparing food items, which includes specialty or seasonal offerings Estimating needed supplies and filing up orders accordingly Coordinating the work-flow and schedules of other kitchen staff members Training staff and introducing new cooking practices to the team Preparing and cooking offered dishes

Commis/ Sr. Commis/ CDP/ Sr. CDP- South Indian Commis/ Sr. Commis- Indian Sr. Commis/ DCDP- Garde-manger Sr. Commis/ DCDP/ CDP- Continental Commis/ Sr. Commis- Oriental Commis/ Sr. Commis- Italian Junior Sous Chef

We are hiring a Pizza Chef for Dominos Outlet Responsibilities: * Manage kitchen operations during peak hours * Collaborate with cafe team on menu planning & execution * Ensure high-quality pizzas meet customer expectations Provident fund Health insurance