791 Kitchen Experience Jobs - Page 15

Job Summary: We are seeking a skilled and experienced Chinese Chef de Partie (CDP) to lead the Chinese cuisine section of our kitchen. The ideal candidate should be proficient in various Chinese cooking techniques and responsible for maintaining high standards of food preparation, hygiene, and team coordination. Key Responsibilities: Lead the Chinese section (wok, steamer, fryer, etc.) and manage the team during service. Prepare, cook, and present authentic Chinese dishes with consistency and quality. Supervise and guide junior chefs (DCDPs and Commis) in the section. Ensure all mise-en-place is ready before service. Maintain portion control, recipe accuracy, and quality standards. Monitor stock levels and communicate shortages to the Sous Chef or Executive Chef. Ensure cleanliness and hygiene of the kitchen area in line with food safety regulations. Assist in menu development and suggest new Chinese dishes based on current trends. Ensure equipment is used safely and report maintenance needs. Requirements: 3–5 years of experience in a Chinese kitchen, including at least 1–2 years as a CDP or equivalent. Strong command of Chinese culinary styles (e.g., Cantonese, Sichuan, Hakka, or fusion). Expertise in wok cooking, steaming, stir-fry, and sauce preparation. Ability to work under pressure in a high-volume kitchen. Strong leadership and communication skills. Culinary degree or relevant certification preferred. Willing to work in shifts, weekends, and public holidays. Benefits: Competitive salary Meals on duty Uniform and laundry Staff accommodation (if applicable) Career growth and training opportunities Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Schedule: Day shift Work Location: In person

We are looking for a dedicated and multi-skilled Chef cum Helper who can independently manage cooking tasks while also supporting general kitchen duties. This role is ideal for someone who enjoys working in a fast-paced environment and can handle both culinary and basic support responsibilities efficiently. (Looking for immediate joiners & long term candidates only.) Contact : 9167734358 Key Responsibilities: Cooking Responsibilities: Prepare and cook meals as per the daily menu and portion guidelines. Ensure the quality, taste, and presentation of all dishes. Maintain kitchen hygiene and food safety standards while cooking. Handle meal prep, including chopping, marinating, and seasoning. Helper Responsibilities: Assist in cleaning utensils, work surfaces, and kitchen tools. Wash vegetables, cut ingredients, and store raw materials properly. Dispose of kitchen waste and maintain cleanliness. Help in organizing kitchen inventory and restocking supplies. Requirements: Prior experience in cooking or kitchen work (minimum 1 year preferred). Knowledge of basic hygiene and food safety practices. Ability to multitask and work efficiently under minimal supervision. Physically fit and willing to perform cleaning duties. Flexible, punctual, and reliable. Job Types: Part-time, Fresher Pay: ₹5,000.00 - ₹6,000.00 per month Benefits: Paid time off Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person Application Deadline: 30/07/2025

We’re Hiring: Commis Chef – Indian Street Food & Appetizers Location: Zirakpur Restaurant: Gopal's Bikaner Bites Job Type: Full-Time Experience: 1–3 Years (Indian Snacks & Chaat Specialty) About the Role: We are looking for a skilled and enthusiastic Commis Chef who specializes in Indian Street Food & Appetizers such as Chaat, Tikki, Bhalla, Golgappa, Pakoras, and other popular Indian snacks. The ideal candidate should be passionate about traditional Indian flavors and capable of maintaining quality, hygiene, and authentic taste. Key Responsibilities: Preparing Indian street-style dishes and appetizers Maintain taste consistency, hygiene, and visual presentation Keep the preparation area clean and organized Cutting, mixing, frying, and plating tasks Requirements: 1–3 years of experience in preparing Indian snacks and chaat items Knowledge of regional Indian flavors and authentic preparation methods Team player with a positive attitude and strong work ethic Ability to work in a fast-paced environment What We Offer: Competitive salary Meals and staff benefits Learning and growth opportunities Apply Now: Send your resume to: [email protected] Call/WhatsApp: 9654084645 Subject: “Commis Chef – Indian Street Food” Immediate Joiners Preferred Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Application Deadline: 15/07/2025 Expected Start Date: 20/07/2025

Job Summary: We are seeking a creative and detail-oriented Kitchen Designer to join our team. The ideal candidate will be responsible for creating functional and aesthetically appealing kitchen layouts, guiding clients through design consultations, and managing design execution in collaboration with sales and installation teams. Key Responsibilities: Meet with clients to understand their needs, preferences, and lifestyle. Design custom kitchen layouts using design software (e.g., 3D MAX, Design O etc.). Create 2D/3D visualizations and technical drawings. Suggest material, finish, and hardware options based on functionality and budget. Coordinate with the production, procurement, and installation teams. Maintain knowledge of the latest trends, finishes, and modular systems. Prepare cost estimates and work with the sales team to close deals. Visit job sites for measurements and post-installation follow-ups when needed. Ensure designs comply with safety standards and space utilization principles. Key Skills and Qualifications: Bachelor’s degree or diploma in Interior Design, Architecture, or a related field. Proficiency in kitchen design software and CAD tools. Strong understanding of ergonomics, cabinetry, and kitchen workflows. Good aesthetic sense with knowledge of color theory and material selection. Excellent communication and interpersonal skills. Strong attention to detail and problem-solving ability. Ability to manage multiple projects and deadlines efficiently. Experience in modular kitchen design is a strong advantage. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Schedule: Day shift Work Location: In person

Responsibilities Prepare and cook a variety of South Indian dishes with precision and authenticity Develop and innovate menu items while maintaining traditional recipes Oversee kitchen staff and ensure efficient kitchen operations Manage inventory and order supplies as needed Ensure adherence to all food safety and hygiene standards Train and mentor junior chefs and kitchen assistants Collaborate with management to plan and execute special events and promotions Monitor food quality and presentation to ensure customer satisfaction Qualifications Proven experience as a South Indian Chef in a restaurant setting Extensive knowledge of South Indian cuisine and cooking techniques Culinary school degree or equivalent experience preferred Strong leadership and team management skills Ability to work in a fast-paced environment Excellent organizational and multitasking abilities Commitment to health and safety standards in the kitchen Strong communication skills Skills Expertise in South Indian cooking techniques and recipes Menu planning and development Inventory management Food safety and hygiene Team leadership Time management Creativity in culinary arts Customer service orientation Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹45,000.00 per month Benefits: Food provided Work Location: In person

Job Summary: The Commis II – Continental is responsible for preparing and assisting in the cooking of continental dishes as per the menu and standards. The role includes maintaining kitchen hygiene, following food safety protocols, and supporting the Chef de Partie in day-to-day kitchen operations. Key Responsibilities: Prepare mise en place for the continental section (e.g. soups, salads, grills, sauces, pasta, starters). Cook and present dishes under supervision, ensuring quality and consistency. Follow standard recipes, portion sizes, and presentation guidelines. Assist in receiving and proper storage of food supplies. Maintain cleanliness and hygiene of the work area as per HACCP standards. Ensure proper labeling, rotation, and storage of ingredients (FIFO method). Support senior chefs in daily kitchen operations and during peak hours. Maintain equipment and report any malfunction immediately. Uphold high personal grooming and hygiene standards. Ensure minimal wastage and follow cost-control guidelines. Skills & Competencies: Good knowledge of continental cuisine (grills, sauces, pastas, roasts, etc.) Basic knife skills and understanding of cooking techniques. Ability to work in a team and take instructions from seniors. Time management and ability to work in a fast-paced environment. Familiarity with kitchen hygiene, safety, and food handling procedures. Qualifications: Diploma / Certification in Culinary Arts or Hotel Management. Basic knowledge of food safety standards (HACCP). Previous experience in a continental kitchen is preferred. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Work Location: In person

Job Summary: The Continental Chef is responsible for preparing and presenting high-quality continental dishes, ensuring authenticity, taste, and presentation standards. The role includes managing the continental section, supervising junior kitchen staff, maintaining hygiene and safety, and assisting in menu development to provide guests with exceptional dining experiences. Key Responsibilities: Prepare and cook a variety of continental cuisine including soups, salads, pastas, grills, roasts, sauces, appetizers, and desserts. Develop and maintain standard recipes and portion sizes for all continental dishes. Ensure dishes are prepared and presented consistently according to hotel standards. Supervise, train, and guide Commis Chefs and other junior kitchen staff working in the continental section. Ensure freshness and quality of all ingredients used in continental cooking. Coordinate with the Sous Chef/Executive Chef to plan new continental menu items, specials, and buffet offerings. Maintain proper hygiene, cleanliness, and organization of the continental kitchen area as per food safety standards. Monitor stock levels for continental ingredients, assist in inventory management, and minimize wastage. Operate and maintain kitchen equipment related to continental cooking, such as ovens, grills, and salamanders. Handle guest special requests for continental dishes and ensure guest satisfaction. Required Skills & Qualifications: Minimum 3–5 years of experience as a Continental Chef in a hotel, resort, or fine dining restaurant. Strong knowledge of classic and modern continental cooking techniques and presentation. Hands-on experience with cold kitchen, live counters, grills, and a la carte service. Ability to lead and train junior kitchen staff. Good time management skills and ability to work under pressure during busy service hours. Strong sense of taste, food presentation, and portion control. Knowledge of HACCP and kitchen safety and hygiene practices. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Work Location: In person

Position Summary: The Indian Chef de Partie (CDP) is responsible for preparing and presenting high-quality Indian dishes, ensuring authentic flavors, consistency, and adherence to hygiene and safety standards. The CDP will supervise a section of the kitchen, guide junior staff, and ensure smooth operations during service at the resort’s restaurants or banqueting facilities. Key Responsibilities: Prepare, cook, and present authentic Indian dishes (North Indian/South Indian/Regional specialties) according to resort standards. Supervise and guide Commis Chefs and kitchen helpers in the Indian section. Ensure mise-en-place is done efficiently and stations are well-prepared for service. Maintain portion control and minimize wastage of ingredients. Monitor food stock, inventory, and requisition supplies as needed. Maintain cleanliness and food safety in compliance with HACCP and resort policies. Ensure dishes are prepared on time and meet quality expectations. Collaborate with Sous Chef and Executive Chef on menu planning and recipe development. Assist during special events, live counters, and buffet setups as required. Ensure equipment is maintained in good working condition and report malfunctions. Qualifications & Skills: Diploma/Degree in Culinary Arts or Hotel Management. 3–5 years of experience in Indian kitchen, preferably in resorts, hotels, or fine-dining establishments. Strong knowledge of Indian regional cuisines and traditional cooking methods. Good communication and leadership skills. Ability to work under pressure and handle high-volume operations. Knowledge of kitchen hygiene and food safety standards (FSSAI/HACCP). Team player with a passion for food and innovation. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Role: Commis 1 – Indian & Tandoor Primary Objective Support the CDP in preparing and cooking Indian and tandoor dishes, with a focus on consistency, speed, and cleanliness. Key Responsibilities ● Assist in the mise-en-place (prep work) of gravies, marinades, and ingredients. ● Cook items on the tandoor and flat tops as per standards. ● Portion and plate dishes accurately. ● Ensure proper cleaning of equipment and storage of ingredients post-shift. ● Follow recipes and SOPs strictly. Required Skills ● Hands-on experience in tandoor operations and Indian kitchen work. ● Basic understanding of spice handling, marination, and grilling techniques. ● Ability to take directions and work independently when required. Educational Requirements ● A qualification in Hotel Management (diploma or degree) is mandatory Job Type: Full-time Pay: ₹22,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

Commis III Duties and Responsibilities: Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organise the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grind and cooks meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Inform Chef of excess food items for use in daily specials. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Check and ensure the correctness of the temperature of appliances and food. Serve food in proper portions on to correct serving vessels and plates. As a Commis, you are also expected to comply with the conditions of the food hygiene policies. Accepting store deliveries are also part of the Commis III Chef duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Control food stock and food cost in his section/kitchen. Cook food and prepare top-quality menu items in a timely manner. Communicate assistance needed during busy periods. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P. Follow and maintain cleanliness and good hygiene practices in the kitchen. Operate kitchen equipment safely and responsibly. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy. To assist chef with chopping, packing and helping/learning with dishes. Attend the training being conducted and implement in daily operations and improve the quality of food. You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Chef de Partie. Need to be flexible and willing to help other departments at busy times as and when required. Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person

Co ordinate orders to the preparation team Prioritize orders based on prep time, distance of delivery, preferred delivery timings. Ensure the right user gets the right items - check for integrity of the order including it being veg / non veg etc. Follow all the intruction for a particular user / order in a healthy cloud kitchen in Wadgaon Sheri, near Arnold School, Pune. Cloud kitchen experience would be an advantage. Basic english reading and understanding is necessary Basic computer knowledge or willingness to learn is necessary Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 15/07/2025

Job Title: Bakery DCDP Location: Pitampura, Delhi-110034 Brand: My Butter Half Job Type: Full-Time Experience: 2–4 years in professional baking Reporting To: Head Bakery Chef / Pastry Sous Chef About the Brand: My Butter Half is a premium, eggless gourmet bakery brand focused on artisanal desserts, cakes, cookies, breads, and luxury gifting. Our mission is to deliver perfection in every bite with quality ingredients, creative presentation, and a modern twist on classic flavors. Job Summary: We are looking for a skilled and passionate Bakery DCDP Chef to join our kitchen team. The candidate should have a strong foundation in baking and dessert preparation, and be capable of managing mise en place, daily production, and quality control across our diverse menu. Key Responsibilities: Prepare and bake a wide range of bakery items including but not limited to: Cakes: Tea cakes, celebration cakes, layered and frosted cakes Cookies: Soft, chewy, shortbread, nutty, healthy options Breads: Buns, loaves, dinner rolls, focaccia, brioche, etc. Brownies & Bars: Fudge brownies, blondies, chocolate bars Tarts & Pies: Lemon tart, chocolate tart, fruit tart Desserts: Cheesecakes, jars, mousse cups, puddings Seasonal & Festive items: Customised gifting items, hampers Ensure consistent product quality, portion control, and visual presentation. Follow recipes, methods, and SOPs strictly while also being adaptable to new trials. Work collaboratively with the team during production rush hours and pre-orders. Maintain ingredient stock levels and assist in daily/weekly inventory checks. Label, date, and store all food items properly and hygienically. Requirements: Minimum 2 years of experience in a commercial bakery or patisserie kitchen. Strong knowledge of baking techniques, dough handling, and ingredient behavior. Basic knowledge of food safety, HACCP, and kitchen hygiene standards. Ability to handle multiple products in daily prep and delivery timelines. Team player with a proactive and solution-oriented mindset. Willingness to learn, take feedback, and grow within the brand. Flexibility in shift timings during peak/festive periods. Compensation: Competitive salary based on experience and skillset. Note: Salary is inclusive of all allowances. No additional or hidden payables from the company. To Apply: Share your resume and portfolio on 9999138750 Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Work Location: In person

Baking Academy Internship Opportunity – Teaching Assistant (Intern) We’re looking for a passionate and enthusiastic Baking Intern to join our academy! If you love baking, enjoy sharing your knowledge, and want hands-on experience in a professional kitchen and teaching environment, this is your chance. Intern Responsibilities: Assist instructors during baking classes and trial sessions Help with class prep (ingredients, tools, and setup) Support students during practice sessions Maintain cleanliness and organization in the kitchen Assist in documenting recipes and taking class notes/photos Opportunity to run mini-sessions under supervision Requirements: Basic knowledge of baking techniques Positive attitude and eagerness to learn Strong communication and teamwork skills Available at least [X days/hours] per week Freshers welcome! Duration: 1 Year (With an option to extend) Perks: Hands-on training, certification, chance to assist in real-time classes, mentorship from seasoned bakers Let your baking journey rise with us! Job Type: Full-time Pay: ₹9,000.00 - ₹10,000.00 per month Schedule: Day shift Work Location: In person

Company Description Strategically located in the heart of the IT corridor- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe. Nearby to corporate offices- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Career development opportunities with national and international promotion opportunities. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Key Responsibilities: Assist in food preparation and cooking under the supervision of the Chef de Partie. Maintain high standards of food hygiene, safety, and cleanliness in your section. Ensure all dishes are prepared consistently and to the required specifications. Monitor stock levels and communicate shortages or needs to the Chef de Partie. Train and guide commis chefs and junior team members. Contribute to menu development and provide input on new recipes. Handle equipment and tools safely, ensuring proper maintenance. Requirements: Culinary qualification or equivalent experience. Prior experience in a similar role or kitchen setting. Ability to work under pressure and in a fast-paced environment. Strong teamwork and communication skills. Passion for food quality and presentation. Skills: Expertise in a specific kitchen section (e.g., sauces, pastries, grill). Knowledge of kitchen health and safety regulations. Creativity and attention to detail. This role is ideal for someone looking to grow into a Chef de Partie position. Additional Information Minimum 2 years of relevant experience in a similar capacity

About Medhavi Skills University Medhavi Skills University (MSU) is a government-notified private skills university established under a State Act in Sikkim, dedicated to promoting quality skill education and entrepreneurship integrated with higher education. As a pioneering institution in the convergence of the skilling ecosystem with higher education, MSU aligns with the National Education Policy, 2020 (NEP 2020). Recognized by the UGC and established in 2021, MSU collaborates with industries and Skill Development Institutes to offer work-integrated courses, embedding on-the-job internships and training within the curriculum.MSU is a recognized Awarding Body under the National Council for Vocational Education & Training (NCVET) and is empanelled with the Directorate General of Training (DGT). As an anchor university partner with the National Skill Development Corporation (NSDC) and the Project Management Unit (PMU) of NSDC International, MSU is committed to preparing youth for the future workplace by co- working with industry partners to design and implement demand-driven programs For more information, visit https://msu.edu.in Role Overview: The Skill Instructor in Food Production will deliver practical, skill-based culinary training to undergraduate hospitality students, focusing on foundational cooking techniques, hygiene practices, and kitchen management. The instructor will support hands-on learning and prepare students for industry readiness in various food production environments such as hotels, restaurants, and institutional kitchens Key Responsibilities: Practical Training & Instruction Conduct practical sessions in basic and advanced food production techniques (Indian,Continental, Bakery, etc.) Guide students in mise-en-place, recipe execution, kitchen discipline, and time management Demonstrate safe and hygienic food handling in compliance with FSSAI/industry norms• Assess students' performance through live cooking assessments, plating, and tasting Supervise lab/kitchen activities ensuring proper usage of tools and ingredients Curriculum & Content Support Assist in the design and update of kitchen practical and training modules Develop session plans and standard recipe files aligned with the syllabus and NSQF skill levels Incorporate local ingredients and sustainable practices in food demos Industry Exposure & Linkages Coordinate with chefs and hospitality partners for guest sessions and kitchen tours Support industry collaboration for OJTs, internships, and skill competitions Bring live case studies and current trends (farm-to-table, zero-waste cooking, etc.) into practical lessons Assessment & Feedback Maintain records of student performance, practical attendance, and hygiene audits Offer timely feedback to improve culinary techniques and kitchen efficiency Evaluate final practicals and skills demonstration as part of internal assessment Training Lab Maintenance Oversee cleanliness, setup, and inventory of kitchen equipment and raw materials Report maintenance issues or supply shortages in coordination with the lab assistant/storekeeper Ensure adherence to fire safety, gas line protocols, and PPE usage in the kitchen Mentorship & Skill Development Coach students in teamwork, kitchen communication, and professionalism Encourage innovation in plating, flavour pairing, and presentation Mentor students for competitions or cooking challenges at institutional or national level Qualifications & Skills Required: Bachelor's Degree in Hotel Management / Culinary Arts / Food Production (minimum) Master’s degree preferred or equivalent NSQF Level-6+ certification 2–4 years of professional culinary/kitchen experience in hotels or foodservice operations Prior experience as a chef trainer or culinary instructor is desirable in amin of 2 years Technical proficiency in Indian & Continental cuisines (basic to advanced) Strong understanding of kitchen hygiene, sanitation, and SOPs Hands-on knowledge of knives, ovens, tandoors, and other kitchen tools Good communication in English and Hindi; ability to instruct step-by-step Familiarity with cost control, portioning, and recipe standardization Knowledge of NSQF framework or vocational education norms preferred What We Offer Being a key player in something potentially massive and world-changing Competitive salary and incentive structure, best in the industry. Opportunities for professional development and growth. A supportive and collaborative work environment. The chance to make a meaningful impact on the careers and lives of working professionals. How to Apply Interested candidates should submit a resume and cover letter detailing their qualifications and experience at [email protected] at earliest possible. Medhavi Skills University is an equal opportunity employer. We celebrate diversity and are committedto creating an inclusive environment for all employees. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Health insurance Leave encashment Provident Fund Work Location: In person

Job Summary: We are hiring a skilled and motivated Chinese Commi I to assist in the preparation and cooking of authentic Chinese cuisine. The ideal candidate should have a solid foundation in Chinese cooking techniques and a willingness to grow under the guidance of senior chefs. Key Responsibilities: Assist in preparing a variety of Chinese dishes such as stir-fries, noodles, fried rice, soups, and dim sum. Perform mise-en-place for cooking—chopping, marinating, portioning, and prepping sauces. Support the CDP (Chef de Partie) in the Chinese section and follow instructions precisely. Maintain consistency in food taste, quality, and presentation. Ensure cleanliness and organization of the Chinese section, utensils, and workstations. Follow food safety and hygiene standards at all times. Minimize food wastage and report stock shortages to the supervisor. Assist in receiving and storing kitchen supplies properly. Requirements: 1–2 years of experience in the Chinese kitchen of a hotel or restaurant. Basic knowledge of Chinese ingredients, cooking styles, and kitchen equipment (e.g., wok). Ability to work in a fast-paced kitchen environment. Good communication and teamwork skills. Willingness to learn and grow professionally. Flexible to work shifts, weekends, and holidays. Benefits: Competitive salary Meals on duty Uniform and laundry service Accommodation (if applicable) Training and career growth opportunities Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Schedule: Day shift Work Location: In person

Job Summary: The Continental Commis Chef is responsible for assisting in the preparation and cooking of continental dishes, ensuring high-quality food production, and maintaining kitchen hygiene standards. The role involves working closely with senior chefs, following recipes, and contributing to a smooth kitchen operation. Immediate joiners are preferred. Key Responsibilities: Assist in the preparation, cooking, and presentation of continental dishes such as pasta, salads, grilled meats, and sauces. Follow standard recipes and guidelines to maintain consistency in food quality. Ensure food is prepared and stored according to food safety and hygiene regulations. Support senior chefs with kitchen operations and mise en place preparation. Maintain cleanliness and organization of the workstation and kitchen equipment. Monitor food stock levels and report shortages to the chef in charge. Follow all kitchen safety protocols and maintain a high level of hygiene. Assist in plating and garnishing dishes as per presentation standards. Learn and adapt to new cooking techniques and kitchen procedures. Requirements: Education: Diploma or certification in Culinary Arts or a related field. Experience: 1-2 years of experience in a continental kitchen or similar role. Skills: Basic knowledge of continental cuisine and cooking techniques. Ability to work in a fast-paced kitchen environment. Strong attention to detail and willingness to learn. Good teamwork and communication skills. Knowledge of food safety and hygiene practices. Preference: Immediate joiners are highly preferred. Salary & Benefits: Salary: Up to ₹30000 per month Benefits: Free food and accommodation for outstation employees Contact HR 9344330216 Job Types: Full-time, Permanent, Fresher Pay: Up to ₹30,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid time off Provident Fund Work Location: In person

Join Teaist Cafe – We're Hiring! Location: Thrissur, Kerala Position: Kitchen & Service Staff Experience: Freshers Welcome! Work Type: Full-Time / Part-Time About Us: Teaist Cafe is a vibrant, fast-growing tea outlet serving flavor-packed teas, snacks, burgers, sandwiches, and fried chicken . We're reopening with energy, freshness, and a strong focus on youth culture and great customer experience. Who We're Looking For: Young & energetic individuals (18–30 age group preferred) Freshers who are interested in cooking or working in a café environment People with friendly behaviour and customer interaction skills Fast learners who can assist in tea-making, snack prep, service, and kitchen support Key Responsibilities: Assist in preparing food and beverages (tea, snacks, burgers, fried items) Maintain cleanliness and hygiene in the kitchen and service area Greet and interact with customers warmly Help with customer acquisition through good service and hospitality Follow daily café routines and team responsibilities What You Get: A fun and social work environment On-the-job training in food prep and customer service Free meals during shifts Performance-based incentives Career growth as the café expands Apply Now Call/WhatsApp: Jijin – 7907170114 Or visit us at: Teaist Cafe, Near KAU, Thrissur Start your journey with Teaist Cafe – where passion for tea meets great people and great food. Job Types: Full-time, Permanent, Fresher Pay: ₹9,000.00 - ₹12,000.00 per month Benefits: Flexible schedule Food provided Schedule: Fixed shift Supplemental Pay: Overtime pay Performance bonus Ability to commute/relocate: Thrissur, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Experience: Restaurant: 1 year (Preferred) License/Certification: health card (Preferred) Work Location: In person

Job Location: Chennai ( college road nungambakkam) Experience: 0-1 yrs Responsibility: kitchen helper Industry: Commercial Space / Office Position: 10 (male ) Age Limit: (25 Year's above, & below 45 years) Net Salary: 14000 to 15000 Per Month Shift ( 08.00 am - 05.00 pm ) Shift ( 09.00 am - 06.00 pm ) Joining time: Who can join immediately Regards jagadish 7904646432 Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Monday to Friday Morning shift Work Location: In person

Job Summary: We are looking for a well-groomed, customer-focused Restaurant Captain to oversee daily dining operations and ensure guests receive top-notch service. The ideal candidate should have leadership qualities, strong communication skills, and prior experience in restaurant or hotel service. Key Responsibilities: Supervise and guide service staff during operations. Welcome guests warmly and ensure excellent service standards throughout their dining experience. Coordinate with the kitchen and bar to ensure timely and accurate order delivery. Handle guest complaints and feedback professionally. Train new team members and ensure ongoing team performance. Assist in table settings, reservations, and shift planning. Monitor cleanliness, hygiene, and presentation of the dining area. Suggest menu items and promote upselling of food and beverages. Ensure adherence to safety and hygiene protocols. Requirements: Minimum 2–3 years of experience in a similar role in a hotel or restaurant. Strong knowledge of food and beverage service techniques. Excellent interpersonal and leadership skills. Ability to handle pressure and resolve guest issues effectively. Diploma/degree in Hotel Management or equivalent preferred. Flexible to work shifts, weekends, and holidays. Benefits: Competitive salary Meals on duty Uniform and laundry service Staff accommodation (if applicable) Training and career development opportunities Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Schedule: Day shift Work Location: In person

Key Responsibilities : · Assist in the preparation of food items, following standard recipes and guidelines. · Support in managing kitchen operations, including ingredient preparation, portioning, and presentation. · Maintain the cleanliness and organization of workstations, ensuring compliance with health and safety standards. · Ensure timely preparation and delivery of orders from the kitchen. · Monitor stock levels and communicate shortages. · Help with receiving and proper storage of deliveries. · Participate in maintaining the kitchen’s overall sanitation and hygiene, including cleaning kitchen tools and equipment. · Assist in waste management and ensure minimal food wastage. · Collaborate with the team to improve kitchen processes and maintain a smooth workflow. Job Types: Full-time, Fresher Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Paid time off Work Location: In person

We are seeking a dedicated and passionate Commis to join our Malgudi team specializing in South Indian cuisine. As an South Indian Commi, you will play a vital role in the kitchen, assisting in the preparation, cooking, and presentation of authentic South Indian dishes. Your enthusiasm for South Indian cuisine and willingness to learn will contribute to creating a memorable dining experience for our valued customers. Key Responsibilities : Prepare and cook traditional South Indian dishes such as idli, dosa, sambhar, vada, rasam, pongal , and various chutneys. Ensure the authenticity and consistency of flavor and presentation in all dishes. Assist in the preparation and grinding of batter, dough, and spice blends. Operate traditional South Indian cooking equipment such as dosa tawa, idli steamers , and wet grinders . Maintain cleanliness and hygiene standards in the kitchen and follow food safety protocols. Work closely with senior chefs to ensure efficient kitchen operations and timely food preparation. Assist in inventory management and stock rotation of kitchen ingredients. Key Skills & Requirements : Proven experience in preparing South Indian cuisine. Deep knowledge of South Indian spices and ingredients like curry leaves, mustard seeds, tamarind, coconut . Familiarity with regional variations of South Indian dishes. Strong understanding of food safety and hygiene standards. Ability to work in a high-pressure, fast-paced kitchen environment. Excellent time-management and multitasking skills. Ability to work effectively in a team and take direction from senior chefs. Qualifications : Culinary degree or relevant experience in South Indian cuisine. Previous experience in a South Indian restaurant or kitchen is preferred. Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): Do you need company room / accommodation. Education: Diploma (Required) Work Location: In person

Supervise and coordinate activities of cooks and other food preparation workers. Develop recipes and determine how to present dishes. Plan menus and ensure the quality of meals. Inspect supplies, equipment, and work areas for cleanliness and functionality Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Work Location: In person

Full job description We require a full time chef for our cafe in Besa , Nagpur. Chef should have interest in continental foods and also some prior experience. Only chef from nagpur who can commute to Besa should apply. FRESHERS ARE WELCOME. Shift details:- 2-10 pm. Chef Duties and Responsibilities: 1. Menu Planning and Development : o Design and develop innovative menus that cater to customer preferences, dietary needs, and seasonal ingredients. o Continuously update menu items to align with current food trends. 2. Food Preparation and Quality Control : o Daily food preparation, ensuring consistent presentation and taste. o Maintain high standards of food quality, taste, and hygiene in line with the café’s brand values. 3. Kitchen Management : o Manage kitchen staff, delegate tasks, and ensure smooth kitchen operations during peak hours. o Train kitchen staff in cooking techniques, food safety, and efficient kitchen practices. 4. Inventory Management and Ordering : o Monitor stock levels, order supplies, and control food costs by reducing waste. o Maintain proper records of inventory and collaborate with vendors for fresh, high-quality ingredients. 5. Health and Safety Compliance : o Ensure all food safety and hygiene regulations are strictly followed, keeping the kitchen environment clean and compliant with local health regulations. o Conduct regular safety and cleanliness checks to maintain health standards. 6. Cost Control and Budgeting : o Work within budgetary constraints, optimizing resources and ensuring cost-effective operations. o Monitor food costs and adjust purchasing and production strategies accordingly. 7. Customer Satisfaction : o Interact with customers (if required), gather feedback, and make improvements to the menu or food preparation processes based on customer preferences. 8. Collaboration : o Collaborate with the management team for promotions, new product launches, and marketing initiatives. o Provide input for improving service, menu offerings, and overall customer experience. Job Types: Full-time, Permanent Pay: ₹12,000- 15,000 per month Schedule: 2pm-10 pm Work Location: In person Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Work Location: In person

Are you our missing ingredient? Is cooking the spice of your life? Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Commis Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Commis Chef : Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis Chef : Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we believe that people are our number one asset. As one of the world’s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us. To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers.radissonhotels.com. INDBOH