779 Kitchen Experience Jobs - Page 21

About Us: Bayfield Food Ingredients is a leading provider of high-quality food ingredients, committed to empowering our clients to create exceptional food products. Based in Kochi, Kerala, we're a dynamic and growing company that values quality, customer satisfaction, and strategic partnerships . We're looking for passionate individuals to help us expand our market reach and build lasting relationships in the food industry. Job Summary: We're looking for a talented and enthusiastic Commercial Chef to join our team. In this role, you'll be instrumental in showcasing the versatility and application of our food ingredients. You'll engage directly with customers and partners, developing exciting recipes and providing practical demonstrations and training. If you have a flair for culinary innovation and a passion for ingredients, we encourage you to apply! Key Responsibilities: Conduct Product Demonstrations: Perform live demonstrations to showcase various applications of our products to customers, potential clients, and channel partners. Train Channel Partners: Provide basic product training to channel partners to enhance their understanding, promote effective usage, and build their confidence in our ingredients. Recipe Development & Customer Interaction: Create innovative recipes using our products, demonstrate their usage, and engage directly with customers to gather feedback and support product adoption. You'll be a key point of contact for culinary queries. Qualifications: Education: Diploma or Degree in Hotel Management. Experience: 2–3 years of hands-on experience in a hot kitchen environment. Advantageous Experience: Experience in B2B sales or working with food ingredients in a B2B setting will be a significant advantage. Skills & Competencies: Exceptional culinary skills with a strong understanding of various cooking techniques. Excellent presentation and communication skills, comfortable performing in front of groups. Creativity in recipe development and a passion for food innovation. Strong interpersonal skills for effective customer and partner engagement. Ability to understand customer needs and provide tailored solutions. Self-motivated and able to work independently as well as part of a team. Willingness to travel locally and occasionally out of station as required for demonstrations and training. What We Offer: The chance to work with high-quality, innovative food ingredients. Opportunities for professional growth and culinary exploration. A collaborative and supportive work environment. Competitive salary and benefits. Job Type: Full-time Pay: ₹300,000.00 - ₹800,000.00 per year Benefits: Cell phone reimbursement Paid sick time Paid time off Schedule: Day shift Supplemental Pay: Yearly bonus Application Question(s): Ready to go field and do the product intro and application? Work Location: In person

Join The Irish House as a Sous Chef in Gurgaon! Are you a seasoned culinary professional with a passion for Continental cuisine and a knack for leading a vibrant kitchen? The Irish House is thrilled to announce the opening of our new outlet in Sector 65, Gurgaon , and we're looking for an exceptional Sous Chef to join our team. We're seeking a dynamic individual with 10-12 years of kitchen experience , including at least one year as a Sous Chef in a bustling pub or restobar environment (think places like Socials, Beer Cafe, or Woodside Inn). If you're currently working as a Sous Chef and thrive in a fast-paced setting, this is the perfect opportunity for you! What you'll bring to the table: Expertise in Continental cuisine . Proven experience in managing daily kitchen operations, from prep to plating. A keen eye for inventory control, wastage management, and maintaining food cost targets. Strong commitment to upholding stringent SOPs and FSSAI hygiene standards. Ability to train and mentor junior chefs, fostering a collaborative kitchen environment. Excellent coordination skills to ensure seamless service with the Front of House team. A team-player attitude and a genuine passion for food. Location: Sector 65, Gurgaon Salary: CTC ₹55,000/- (Service Charge & Cash Tips Extra) Age: Below 40 years. Prior Gurgaon -based experience and a culinary degree/diploma are a plus! If you're ready to take on this exciting challenge and contribute to the success of The Irish House, reach out to us! Interested candidates can call Glenn Lopes on 9225101276 or email your resume to [email protected] . Job Types: Full-time, Permanent Pay: Up to ₹55,000.00 per month Schedule: Evening shift Work Location: In person

The Kitchen Supervisor plays a key leadership role in managing back-of-house operations for events, banquets, and daily food service within a large-scale convention centre. This role ensures that food preparation, quality, safety, and staff performance meet the highest standards, while coordinating efficiently for high-volume and often time-sensitive functions. Oversee kitchen operations for all events, including conferences, banquets, exhibitions, and VIP functions Supervise culinary staff and delegate tasks to ensure timely and accurate food production Ensure compliance with food safety, sanitation, and hygiene standards in accordance with health regulations Work with Executive Chef on planning menus, preparing event-specific production schedules, and managing kitchen logistics Assist with inventory control, stock rotation, and ordering of supplies based on event demands Train and coach staff on food preparation techniques, presentation standards, and operational procedures Coordinate closely with front-of-house and banquet teams to ensure seamless service delivery Ensure equipment is maintained and any issues are promptly reported Assist with managing labor costs and minimizing waste without compromising quality Job Type: Full-time Pay: ₹13,912.66 - ₹25,000.00 per month Benefits: Health insurance Paid time off Schedule: Day shift Work Location: In person

Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Job Type: Full-time Pay: ₹50,000.00 - ₹65,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Rotational shift Experience: total work: 9 years (Preferred) Language: English, Hindi (Required) English,Hindi (Required) Work Location: In person

Perform repairs and maintenance duties on a wide variety of kitchen and refrigeration equipment such as walk-in freezers, industrial-sized steam cookers, refrigerators, ice machines, washers, ovens, dryers, dishwashers, and water coolers. Carry out periodic inspection, cleaning, and equipment servicing Log into the work order management system to find, accept, and complete the work requests Carry out installation of new equipment; perform repairs on leaks; ensure settings o wiring controls; change equipment parts that have become old or defective Collaborate with other maintenance workers, company’s officials, and staff to effectively provide solutions to maintenance problems Attend quickly to emergency call on equipment repair issues, as well as to after work hour calls Perform other duties the supervisor may assign. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Day shift Morning shift Experience: total work: 1 year (Preferred)

Responsibilities: Assist in the preparation of ingredients and mise en place for daily menu items. Execute cooking tasks under the guidance of senior kitchen staff. Follow recipes and cooking techniques to ensure consistency in flavor and presentation. Monitor food temperatures and adhere to food safety standards. Contribute to the development of new dishes and menu items. Keep kitchen workstations clean and organized, following hygiene and sanitation guidelines. Assist in receiving and storing deliveries, ensuring proper rotation of perishable items. Collaborate with kitchen team members to meet service and production goals. Maintain a positive and collaborative attitude in a fast-paced kitchen environment. Requirements: Previous experience in a kitchen or culinary role is desirable. Basic understanding of cooking techniques, food safety, and kitchen equipment. Ability to work well in a team and follow instructions from senior kitchen staff. Strong organizational skills and attention to detail. Willingness to learn and adapt to the dynamic nature of the kitchen. Flexibility to work during various shifts, including weekends and holidays. Job Types: Full-time, Permanent Pay: From ₹13,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Anjuna, Goa: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 1 year (Preferred) Kitchen: 1 year (Required) Work Location: In person

We are looking CDP for our restaurant.. who has minimum experience 3 years in the restaurant industry can apply Job Type: Full-time Pay: ₹22,000.00 - ₹26,000.00 per month Benefits: Cell phone reimbursement Provident Fund Schedule: Day shift Work Location: In person

Helper in kitchen with pizza background. Outlet is in north bangalore. Timmings from 3pm to 10pm. Job Type: Full-time Pay: ₹8,086.00 - ₹9,500.00 per month Schedule: Evening shift Experience: total work: 1 year (Preferred) Work Location: In person

Should help in daily kitchen activities, market purchases, food delivery, cleaning Should know 4 four wheeler driving with LMV License 6days/Week. Job Type: Full-time Pay: ₹3,000.00 per week Experience: total work: 1 year (Preferred) Work Location: In person Application Deadline: 30/09/2024

Chef Need to Take Care Entire Kitchen Operation Ability to work in All Department Specialized in south Indian , Good Knowledge in Indian Curry & Chinese Basic Dishes Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Leave encashment Schedule: Morning shift Rotational shift Work Location: In person

We are seeking a skilled and passionate Chef de Partie – Bakery to join our culinary team. You will be responsible for producing a variety of baked goods to high standards, ensuring consistency, quality, and adherence to hygiene regulations. As a CDP, you will supervise and train junior staff while maintaining efficiency and organization in your section. Key Responsibilities: Prepare and bake bread, pastries, cakes, and other baked items as per recipes and quality standards. Assist in the development of new bakery items and seasonal offerings. Supervise and coordinate activities of commis and junior bakers in the section. Ensure all baked goods are prepared and presented to the highest standards and within time limits. Monitor ingredient stocks and place orders when necessary. Ensure proper storage and labeling of ingredients and finished products. Maintain cleanliness and hygiene in the bakery section according to HACCP and food safety guidelines. Work closely with the Head Baker / Executive Pastry Chef on planning and execution. Control wastage and ensure cost-effective production. Follow kitchen procedures and maintain a safe working environment. Qualifications & Requirements: Minimum 3–5 years of experience in a bakery or pastry kitchen, with at least 1–2 years as a CDP or equivalent. Formal culinary training or a bakery/pastry diploma preferred. Strong knowledge of baking techniques, bread types, dough fermentation, and pastry fundamentals. Ability to work under pressure and meet tight deadlines. Excellent organizational and leadership skills. Understanding of food hygiene and safety regulations. Flexibility to work shifts, including weekends and holidays. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Hadapsar, Pune, Maharashtra: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Education: Diploma (Preferred) Experience: CDP: 2 years (Required) Work Location: In person

Key Responsibilities: 1. Preparation and Cooking: Prepare and cook authentic Indian dishes, including curries, tandoori items, breads (like naan and roti), biryanis, and appetizers. Ensure the consistent taste, quality, and presentation of all dishes. 2. Menu Planning: Assist in designing and updating menus with innovative Indian dishes while maintaining traditional flavors. Suggest seasonal and region-specific Indian recipes. 3. Supervision and Training: Supervise commis chefs and kitchen assistants to ensure efficiency in operations. Provide training on Indian culinary techniques and standards to junior staff. 4. Inventory Management: Monitor stock levels of Indian spices, herbs, and ingredients. Work with the purchasing team to ensure availability and freshness of key ingredients. 5. Quality and Hygiene Standards: Maintain high standards of hygiene and sanitation in compliance with food safety regulations. Ensure kitchen equipment and utensils are well-maintained and safe to use. 6. Collaboration and Communication: Coordinate with other kitchen sections for smooth service. Communicate effectively with the Sous Chef or Head Chef regarding progress, issues, and feedback. 7. Cost Control: Minimize waste by using ingredients efficiently and ensuring proper portioning. Contribute to controlling food costs through smart planning and storage practices. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: total work: 2 years (Required) Work Location: In person

Demi Chef de Partie A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls. What will I be doing? As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist in positive outcomes from guest queries in a timely and efficient manner Ensure food stuffs are of a good quality and stored correctly Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Be environmentally aware What are we looking for? A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:: NVQ Level 2 Basic Food Hygiene Certificate Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: NVQ Level 3 Previous kitchen experience in similar role What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Day to day smooth operations of the cafe and the complete supply chain. Maintain and upkeep of all equipment used at the Café / Conti Kitchen. Select the right ingredients to ensure the best quality products at the best price Create SOP and Standard recipes sheet to ensure consistency and quality. Introduce new products based on the demand and ensure consistency of all products. Prepare custom-made products for bigger or private events. Recommend recipes to renew our menu and attract more customers by serving innovative Conti foods Maintain a food cost of 24% or below with minimal wastage. Monitoring the stock of baking ingredients and ensure zero expiry and minimal stock in hand at ITR of 1.5 days. Ensuring the kitchen adheres to safety and health regulations. Supervising and training staff members, regularly and work with optimum manpower. Ensure highest standards of hygiene, personal grooming and cleanliness at the work place at par with global standards. Contact :- Also share your profile to 7358648213 Job Type: Full-time Pay: ₹25,000.00 - ₹45,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Experience: Chef: 2 years (Required) Work Location: In person Application Deadline: 02/07/2025 Expected Start Date: 26/06/2025

Job Title: QSR Chef Company: Tender Bites Location: Balangir, Odisha Salary: ₹20,000 – ₹40,000 per month (Based on Experience) Industry: Quick Service Restaurant (QSR) About the Role: We are looking for an experienced and enthusiastic QSR Chef to join Tender Bites team in Balangir, Odisha. The ideal candidate must have prior experience in a QSR or similar kitchen environment and be capable of delivering consistent quality, speed, and hygiene. Key Responsibilities: Prepare and cook menu items efficiently, following standard recipes and portion control. Maintain kitchen hygiene and food safety standards as per FSSAI guidelines. Supervise kitchen staff and manage food prep during rush hours. Manage inventory, track wastage, and ensure timely reordering of supplies. Ensure consistency in taste, presentation, and service quality. Train junior kitchen staff and enforce operational SOPs. Maintain cleanliness and sanitation in all work areas. Requirements: Minimum 2 years of experience in QSR or commercial kitchen operations (e.g., burgers, pizza, rolls, momos, etc.). Strong understanding of kitchen operations, food handling, and health & safety compliance. Ability to work in a fast-paced, high-pressure environment. Must be punctual, disciplined, and a team player. Knowledge of modern kitchen equipment and tools. Local language understanding preferred; basic English or Hindi is a plus. Perks: Competitive salary based on experience. Accommodation and food may be provided for outstation candidates. Opportunity to grow with an expanding food business. To Apply: Send your updated CV to [email protected] or WhatsApp at 7606897093 with the subject line: “Application for QSR Chef – Balangir” . Job Type: Full-time Pay: ₹20,000.00 - ₹40,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Experience: QSR: 2 years (Preferred) Work Location: In person Expected Start Date: 01/07/2025

Key Responsibilities: 1. Training Delivery & Coordination Assist in planning and executing training sessions (onboarding, refresher, product updates). Conduct induction programs for new hires across kitchen, call center, and corporate teams. Coordinate with chefs, operations managers, and store leads to identify training needs. 2. Content Development Create and maintain engaging training content (SOPs, videos, manuals, presentations). Customize content for roles including bakers, packers, delivery staff, and customer care. 3. Monitoring & Evaluation Track training attendance, feedback, and effectiveness via assessments or quizzes. Analyse performance data to evaluate training impact and suggest improvements. 4. Operational & Compliance Training Ensure compliance with food safety, hygiene, packaging, and delivery protocols. Support audits and certifications by maintaining training documentation. Job Description – Training Executive 5. Communication & Engagement Work closely with department heads to align training goals with business needs. Support employee engagement through learning contests, quizzes, or training gamification. Requirements: Bachelor’s degree (preferably in Bakery/Cake/Chocolate/Gifting, Hospitality & F&B) 1–3 years of experience in training or L&D, ideally in food retail, QSR, or ecommerce. Strong communication, presentation, and interpersonal skills. Ability to manage multiple training calendars and drive execution independently. Proficiency in MS Office (PowerPoint, Excel) and familiarity with LMS platforms (preferred). Nice to Have: Experience in F&B industry or exposure to operations teams (kitchen, delivery, etc.). Basic knowledge of food safety standards (FSSAI) and service quality metrics. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹37,000.00 per month Benefits: Health insurance Paid sick time Provident Fund Schedule: Day shift Supplemental Pay: Quarterly bonus Application Question(s): Do you have training experience in cloud kitchen or quick service restaurants? Language: English (Preferred) Work Location: In person

Objective of the Role: To deliver high-quality culinary education and practical training to students in line with the institution’s curriculum and standards. The Culinary Chef Instructor is responsible for mentoring future chefs, conducting theory and practical classes, maintaining kitchen discipline, and fostering a professional learning environment. Key Responsibilities: Academic Delivery: Conduct theory and practical sessions as per the academic timetable. Demonstrate culinary techniques across various cuisines (Indian, Continental, Oriental, etc.). Teach food safety, hygiene, kitchen equipment handling, and professional kitchen practices. Student Engagement & Development: Monitor students’ progress and provide feedback and support. Mentor students for skill improvement and career readiness. Ensure discipline, grooming standards, and professional behavior within the kitchen environment. Curriculum & Assessments: Prepare lesson plans, recipes, assignments, and assessments in accordance with the course syllabus. Evaluate students’ practical and theoretical performance fairly and consistently. Assist in developing/updating the curriculum and module content as needed. Kitchen Operations & Management: Maintain cleanliness, hygiene, and organization in the training kitchen. Ensure proper use, maintenance, and inventory control of kitchen equipment and supplies. Follow and enforce safety standards and food handling regulations at all times. Event & Industry Exposure: Support institute-led culinary workshops, competitions, and external events. Participate in student placement initiatives, food festivals, and collaborations. Team Coordination: Collaborate with fellow instructors, management, and administrative teams. Submit required reports and documentation on time (attendance, assessments, syllabus coverage, etc.). Qualifications & Skills: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 4–5 years of industry experience in a professional kitchen; teaching/training experience preferred. Strong communication and presentation skills. Ability to handle a class independently and manage students effectively. Passion for teaching and mentoring the next generation of culinary professionals. Conduct Expectations: Set a professional example for students in behavior, attire, and culinary discipline. Adhere to institutional values, student policies, and academic procedures. Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹50,000.00 per month Schedule: Day shift Fixed shift Morning shift Supplemental Pay: Performance bonus Ability to commute/relocate: Bangalore City, Karnataka: Reliably commute or planning to relocate before starting work (Preferred) Education: Diploma (Required) Experience: 10years: 3 years (Preferred) Work Location: In person Expected Start Date: 07/07/2025

Job Title: Commis Chef (Continental Cuisine) Location: Mumbai, Maharashtra, India Reports To: Demi Chef de Partie / Chef de Partie The Role: We are seeking an enthusiastic and aspiring Commis Chef specializing in Continental cuisine, with 2 to 4 years of culinary experience . As a Continental Commis Chef, you will be a vital part of our kitchen team, supporting daily operations in various Continental sections, learning diverse cooking techniques, and ensuring the highest standards of food preparation and hygiene. This role is perfect for passionate individuals eager to build a strong foundation in professional Continental kitchens. What You'll Do: Ingredient Preparation: Assist in the precise preparation of ingredients for Continental dishes, including washing, peeling, chopping, slicing, and measuring. Basic Cooking & Assistance: Perform basic cooking tasks such as boiling, blanching, frying, and sautéing under supervision. Assist senior chefs with more complex preparations. Mise en Place: Execute accurate and efficient mise en place for assigned stations (e.g., cold kitchen, hot kitchen, pastry), ensuring all components for Continental dishes are ready before service. Recipe Adherence: Follow recipes and instructions accurately to maintain consistency in taste, quality, and portion control for all Continental preparations. Hygiene & Sanitation: Strictly adhere to all food safety regulations, hygiene standards, and sanitation procedures (e.g., HACCP principles); maintain a clean and organized workstation at all times. Stock Management: Assist with receiving and organizing deliveries, proper storage, rotation of stock, and minimizing waste of Continental ingredients. Equipment Care: Clean and maintain kitchen tools, utensils, and equipment used in Continental preparation. Team Collaboration: Work effectively and communicate clearly with the DCDP, CDP, and other kitchen staff to ensure smooth service and a cooperative environment. Learning & Development: Show eagerness to learn new Continental cooking techniques, classic recipes, and best practices from experienced chefs. What You'll Bring: Experience: 2-4 years of progressive culinary experience in a professional kitchen setting, with a demonstrable focus on Continental cuisine . Passion: A genuine passion for Continental cuisine and a strong desire to learn and excel in a professional kitchen. Skills: Basic cooking skills, good knife skills, and an understanding of kitchen operations. Ability to follow instructions precisely. Work Ethic: Strong work ethic, reliability, punctuality, and the ability to work efficiently under pressure. Team Player: Excellent interpersonal and communication skills; able to work collaboratively in a fast-paced environment. Hygiene Knowledge: Good understanding and strict adherence to food safety and sanitation practices. Education: A culinary diploma or certificate from a recognized institution is an advantage. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays, as required by kitchen operations. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 2 years (Required) Work Location: In person

Job Title: Demi Chef de Partie (DCDP) - Continental Cuisine Location: Mumbai, Maharashtra, India Reports To: Chef de Partie (CDP) / Sous Chef The Role: We are seeking a motivated and skilled Demi Chef de Partie with approximately 5 years of progressive culinary experience, specifically focused on Continental cuisine . As a DCDP for Continental, you will play a crucial supporting role within a specific hot or cold kitchen section, assisting the Chef de Partie and independently executing a variety of culinary tasks. This position requires a solid foundation in Continental cooking techniques, a strong commitment to quality, and a desire to take on more responsibility in a diverse culinary environment. What You'll Do: Continental Dish Preparation: Prepare and cook a wide range of Continental dishes or components (e.g., sauces, stocks, roasted meats, pasta, salads, appetizers) according to established recipes, standards, and plating guides. Section Support: Assist the Chef de Partie in the daily operations of an assigned Continental kitchen section (e.g., Saucier, Garde Manger, Rotisseur, Entremetier). Mise en Place: Execute comprehensive mise en place for your assigned station, ensuring all ingredients are prepped, organized, and ready for service for Continental dishes. Quality & Consistency: Ensure all food prepared meets our high standards for taste, quality, presentation, and portion control, specifically for Continental offerings. Hygiene & Safety: Strictly adhere to all food safety regulations, hygiene standards, and sanitation procedures (e.g., HACCP principles) in your Continental work area. Inventory & Stock: Assist with managing stock levels, proper storage, rotation, and minimizing waste for Continental ingredients within your section. Team Collaboration: Work effectively and communicate clearly with the Chef de Partie, other DCDPs, Commis Chefs, and kitchen porters to ensure smooth service flow. Learning & Development: Proactively seek to learn new Continental techniques, classic and modern recipes, and gain deeper understanding of kitchen operations from senior chefs. Equipment Care: Ensure all kitchen equipment in your section (relevant to Continental cooking) is used correctly, cleaned, and maintained. What You'll Bring: Experience: Approximately 5 years of progressive culinary experience in a professional kitchen setting, with a significant and demonstrable focus on Continental cuisine , preferably in a reputable hotel or fine-dining restaurant. Skills: Solid understanding of various Continental cooking methods (e.g., roasting, sautéing, braising, preparing sauces), knife skills, and general kitchen operations. Ability to accurately follow complex recipes. Attention to Detail: Meticulous approach to food preparation, presentation, and cleanliness for delicate Continental dishes. Work Ethic: Strong work ethic, ability to work efficiently under pressure, and a positive, can-do attitude. Team Player: Excellent interpersonal and communication skills; able to work collaboratively in a fast-paced environment. Hygiene Knowledge: Good understanding and strict adherence to food safety and sanitation practices. Education: A culinary diploma or certificate from a recognized institution is highly desirable. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 5 years (Required) Work Location: In person

Job Title: Indian Commis Chef Location: Mumbai, Maharashtra, India Reports To: Chef de Partie / Sous Chef The Role: We are seeking enthusiastic and aspiring Commis Chefs specializing in Indian cuisine, with 2 to 6 years of progressive culinary experience . As an Indian Commis Chef, you will be a vital part of our kitchen team, supporting daily operations, learning various Indian cooking techniques, and ensuring the highest standards of food preparation and hygiene. This role is perfect for passionate individuals eager to develop their career in a professional Indian kitchen environment. What You'll Do (Responsibilities vary by experience level, from Commis 3 to Commis 1): Ingredient Preparation: Assist in basic to complex preparation of ingredients, including chopping, grinding spices, and marinating. Cooking & Execution: Execute various Indian cooking tasks, from basic frying and boiling to preparing specific components of dishes, gravies, and more complex recipes under supervision. Station Support: Support senior chefs on assigned sections (e.g., tandoor, curry, prep area) during busy service periods. Quality & Consistency: Ensure consistency in taste, quality, and presentation of dishes, following established recipes and portion controls. Hygiene & Safety: Maintain the highest standards of cleanliness and hygiene in your workstation and throughout the kitchen; strictly follow all food safety regulations. Inventory & Organization: Assist with receiving, organizing, and rotating stock, and managing basic inventory for your station. Learning & Growth: Actively learn new techniques, refine existing skills, and follow instructions from senior chefs to progress within the kitchen. Teamwork: Collaborate effectively with the entire kitchen team to ensure smooth service and efficient operations. Mentorship (Commis 1): Provide basic guidance and support to junior kitchen staff as you progress. What You'll Bring: Experience: 2-6 years of proven culinary experience specifically in an Indian kitchen, preferably in a reputable restaurant or hotel. Passion: A genuine passion for Indian cuisine and a strong desire to learn and excel. Skills: Basic to intermediate cooking skills in Indian cuisine, attention to detail, and a commitment to quality. Work Ethic: Strong work ethic, reliability, and the ability to thrive in a fast-paced, high-pressure environment. Team Player: Excellent teamwork and communication skills. Hygiene Knowledge: Understanding of basic food safety and hygiene practices. Availability: Ability to work flexible hours, including evenings, weekends, and public holidays, as required by kitchen operations. Education: A culinary diploma or certificate is an advantage. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Indian Food Cooking: 2 years (Required) Work Location: In person

Key Responsibilities: Menu Planning & Preparation: Develop and prepare a diverse range of dishes, ensuring creativity, flavor, and presentation. Kitchen Management: Supervise kitchen staff, delegate tasks, and ensure smooth kitchen operations. Food Safety & Hygiene: Maintain high standards of cleanliness and compliance with food safety regulations. Inventory & Cost Control: Monitor stock levels, order supplies, and minimize food waste while controlling costs. Quality Control: Ensure consistency in food quality, taste, and portion sizes. Training & Development: Train and mentor kitchen staff to improve skills and maintain a productive work environment. Collaboration: Work with management to plan seasonal menus, special events, and promotions. Requirements: Proven experience as a Chef or relevant role. Culinary degree or relevant certification preferred. Knowledge of food safety regulations and best practices. Strong leadership, communication, and time management skills. Ability to work in a fast-paced environment and handle pressure. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Evening shift Monday to Friday Morning shift Rotational shift Weekend availability Work Location: In person

We are hiring Multi cuisine Cook Gender- Male only Work location-Chennai-royapettah Salary-30000-35000 Qualification- Any Experience- Min 6 years in Multi cuisine Age- 32 Above Cook-SOUTHINDIAN,CHINESE,TANTOOR,NORTHINDIAN Room and food available Must stay and work Interested candiadte share your cv to whatsapp 9884800604 Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Schedule: Day shift Work Location: In person Expected Start Date: 26/06/2025

Job Title: CDP Tandoor Reports to: Executive Chef Department: Operations - Kitchen Location: Khaleez Restaurant, Tirur Job Summary: We are seeking an experienced and skilled Tandoor Chef to join our kitchen team. As a CDP level chef, you will be responsible for preparing and cooking high-quality tandoori dishes, while maintaining the highest standards of food safety, hygiene, and customer satisfaction. Key Responsibilities: 1. Food Preparation: Prepare and cook tandoori dishes, such as naan bread, roti, and tandoori chicken, to the highest standards of quality and presentation. 2. Tandoor Operations Support: Assist in maintaining the tandoor oven, ensuring it is properly cleaned, operated, and maintained to achieve optimal results. 3. Food Safety and Hygiene: Maintain the highest standards of food safety and hygiene, adhering to HACCP principles and kitchen protocols. 4. Teamwork: Work collaboratively with other kitchen staff to ensure seamless service and high-quality food delivery. 5. Inventory Management: Assist with inventory management, including ordering and stocking ingredients, as required. Requirements: 1. Experience: Minimum 2-5 years of experience as a Tandoor Chef in a high-volume restaurant or hotel kitchen. 2. Skills: Excellent cooking skills, with a focus on tandoori cuisine; ability to work under pressure and meet deadlines. 3. Physical Demands: Ability to stand for long periods, lift moderate weights, and work in a hot kitchen environment. What We Offer: 1. Opportunities for Growth: Opportunities for professional growth and development within our company. 2. Dynamic Work Environment: A dynamic and supportive work environment with a passionate team. If you are a motivated and skilled Tandoor Chef looking for a new challenge, please submit your application. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person

We’re Hiring: Kitchen Helper (Day & Evening Shifts) GWP – Join our kitchen team and be part of a growing food business! Location: SCO-15, D-Block, Ground Floor, CCC, VIP Road, Zirakpur, Punjab – 140603 We’re looking for a hardworking and reliable Kitchen Helper to support our chefs in preparing and maintaining a clean, organized kitchen. Position: Kitchen Helper Type: Full-Time (On-Site Only) Salary: ₹12,000/month Shifts Available: Day Shift: 9:00 AM to 6:00 PM Evening Shift: 4:00 PM to 11:00 PM (Select any one shift as per your availability) Responsibilities: Assist in basic food prep and kitchen organization Maintain cleanliness and hygiene in the kitchen area Wash dishes, utensils, and cooking tools Support chefs and kitchen staff as needed Requirements: Willingness to work in a fast-paced kitchen environment Punctual and dependable No prior experience required – training will be provided To apply, contact us directly on call +91 7696563612 for more details. Job Type: Full-time Pay: From ₹12,000.00 per month Schedule: Day shift Evening shift Work Location: In person