779 Kitchen Experience Jobs - Page 25

About Us Xpanse Coffee is seeking a motivated and passionate Commi III to join our dynamic team. As a key member of the kitchen staff, the Commi III will assist in the preparation and presentation of food and beverages, ensuring that every customer enjoys a top-tier café experience. If you have a love for coffee, a commitment to excellent service, and a desire to work in a fast-paced environment, we would love to have you on our team! Key Responsibilities: Food & Beverage Preparation: Assist in the preparation of food and beverages to meet Xpanse Coffee's quality standards. Ensure all orders are prepared accurately and in a timely manner. Assist in food prep and other kitchen duties as needed. Customer Service: Provide exceptional customer service by greeting customers and assisting with their orders. Maintain a friendly and professional demeanor with customers at all times. Ensure that all customer concerns are addressed promptly and with care. Daily Operations Support: Help with the cleaning and organizing of workstations and kitchen equipment. Monitor stock levels and inform supervisors of any supply needs. Assist in maintaining a clean and safe environment in compliance with food safety and hygiene standards. Team Collaboration: Work closely with other team members, including kitchen staff, baristas, and managers, to ensure smooth operations. Support team efforts during busy periods to ensure all customers are served efficiently. Food Safety and Hygiene: Ensure the proper handling and storage of ingredients and products. Adhere to all food safety guidelines and hygiene practices in the kitchen and café area. Maintain cleanliness and organization of kitchen equipment and storage areas. Qualifications and Experience Basic understanding of food handling and hygiene practices 0–2 years of experience in a café, restaurant, or hospitality environment Prior experience in food preparation, kitchen assistance, or customer service is a plus Freshers are welcome to apply with a strong willingness to learn Ability to follow instructions and standard recipes Job Type: Full-time Pay: ₹13,000.00 - ₹17,000.00 per month Work Location: In person

To ensure that all stocks are kept under optimum conditions. To Prepare all dishes to the correct recipe and to the correct quantity Prepares all the orders in timely manner. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed service dish in the prescribed manner Demonstrate Team Work by co – operating and assisting Co – workers as needed Takes Proper Care of Equipment, Utensils. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that any anticipated shortages are communicated promptly to the Sous chef or head chef. To attend training courses and seminars as and when required Job Types: Full-time, Permanent Pay: ₹14,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Night shift Supplemental Pay: Performance bonus Experience: total work: 1 year (Preferred) Work Location: In person

We’re Hiring: Commis 2 – Continental Cuisine Location: Cafe Olio, Sector 35, Chandigarh Position Type: Full-time Experience: Minimum 1 year in a similar role preferred Cafe Olio is a creative, globally-inspired café nestled in the heart of Chandigarh. We're known for our world street food approach and a love for fresh, soulful cooking. We’re expanding our kitchen team and are looking for a passionate Commis 2 with experience in Continental cuisine to join our brigade. Key Responsibilities: Assist in the preparation and execution of Continental dishes Maintain mise-en-place and ensure food consistency Follow hygiene, safety, and kitchen standards strictly Work closely with the CDP and Sous Chef to support kitchen operations Ensure proper storage and rotation of ingredients Ideal Candidate Should: Have basic knowledge of Continental cooking techniques (grilling, sautéing, salads, pastas, etc.) Be punctual, organized, and a team player Be eager to learn and grow in a professional kitchen Maintain cleanliness and discipline in the workstation Work calmly under pressure in a fast-paced kitchen What We Offer: Competitive salary Daily staff meals and beverages A supportive kitchen environment Career growth opportunities in a growing brand To apply , send your resume to [ [email protected] ] or walk in at the café with your CV. Job Types: Full-time, Fresher Pay: From ₹13,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Grill Section (Junior Level) Job Title: Commis Chef – Grill Section (Junior Level) Department: Kitchen / Culinary Reports To: Grill Chef / Sous Chef / Kitchen Manager Location: Morjim/ Vagator Job Summary: The Commis Chef – Grill Section (Junior Level) assists in the preparation, cooking, and presentation of grilled food items under the guidance of the Grill Chef. This entry-level position is ideal for candidates looking to develop their culinary skills and gain hands-on experience in a fast-paced kitchen environment. Key Responsibilities: Assist in preparing ingredients and mise en place for the grill section. Operate grill equipment to cook meats, seafood, and vegetables according to recipes and quality standards. Ensure all grilled dishes are prepared to the correct portion, presentation, and temperature. Maintain cleanliness and hygiene of the grill station and equipment. Follow all food safety and sanitation standards in the kitchen. Assist senior chefs in daily kitchen operations as required. Monitor stock levels of ingredients and report shortages to the supervisor. Help in receiving and storing deliveries for the grill section. Participate actively in team meetings and training sessions. Demonstrate a willingness to learn and adapt to new cooking techniques. Support the kitchen team in ensuring timely and efficient service during meal periods. Skills & Qualifications: Basic culinary education or equivalent experience preferred. Passion for cooking, particularly grilling and barbecue techniques. Ability to follow instructions and work under pressure. Good communication and teamwork skills. Knowledge of hygiene and food safety standards (e.g., HACCP). Physical stamina to stand for long hours and handle kitchen demands. Working Conditions: Fast-paced kitchen environment. May require working evenings, weekends, and holidays. Must adhere to uniform and grooming standards. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Work Location: In person

About the Role : We are urgently hiring a CDP (Chef de Partie) – Multi Cuisine with a background in Hotel Management and FoSCos certification to temporarily replace our team member on leave. Key Requirements : HM (Hotel Management) Background FoSCos Certification Specialization in South Indian Cuisine Ability to manage a kitchen section independently Skills & Responsibilities : Menu & Kitchen Management Menu planning and ingredient management Understanding of cooking parameters and quality control Equipment handling and live food setup Cooking & Food Prep Prepare and cook multi-cuisine dishes as per standard recipes Maintain consistent taste, texture, and presentation Hygiene & Compliance Follow HACCP guidelines and ensure hygiene standards Assist in food safety inspections Team Collaboration Supervise commis-level staff Delegate tasks and foster a positive kitchen environment Inventory & Costing Track kitchen inventory and ensure supply availability Control wastage and monitor food cost Innovation & Support Support in menu planning and suggest new dishes Maintain basic kitchen records and collaborate with the chef team Job Type: Full-time Pay: From ₹20,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

Key Responsibilities: Prepare and cook a variety of continental dishes (e.g., pastas, grills, sauces, and salads) as per standard recipes. Assist senior chefs in daily kitchen operations. Maintain cleanliness and organization of the kitchen and workstations. Ensure compliance with food safety and hygiene standards (HACCP/local regulations). Monitor inventory levels and assist in stock rotation and control. Support in menu development and contribute ideas for new dishes. Qualifications: Diploma or certification in Culinary Arts or equivalent. Minimum 2 years of experience in a professional kitchen, preferably in continental cuisine. Strong knowledge of Western cooking techniques and ingredients. Excellent knife skills and attention to detail. Ability to work under pressure in a fast-paced environment. Team player with a positive attitude and willingness to learn. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Evening shift Fixed shift Ability to commute/relocate: Calicut, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Continental cooking: 2 years (Required) Location: Calicut, Kerala (Preferred) Work Location: In person Application Deadline: 15/07/2025 Expected Start Date: 25/06/2025

KITCHEN HELPER REQUIRED IN TANDOOR AND CHINESE SECTION Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹14,000.00 per month Benefits: Food provided Supplemental Pay: Commission pay Experience: total work: 3 years (Preferred)

Assisting with food preparation: This includes tasks like chopping vegetables, measuring ingredients, and assisting with cooking processes Learning and adhering to food safety and hygiene protocols: Understanding and following established procedures for food handling and storage Contributing to the smooth running of the kitchen: Helping to ensure a well-organized and efficient workspace Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Chef de Partie A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls. What will I be doing? A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A 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: Ensure all food preparation meets standards Prepare and present high quality food Supervise staff 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 Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Be environmentally aware What are we looking for? A 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: A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role A current, valid, and relevant trade commercial cookery qualification (proof may be required) Strong coaching skills Ability and desire to motivate teams Excellent communication skills NVQ Level 3 Achieved Basic Food Hygiene Certificate Supervisory experience Positive attitude 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: Previous kitchen experience in similar role Intermediate Food Hygiene Knowledge of current food trends 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!

Prepare and cook authentic South Indian dishes using traditional recipes and techniques. Develop and update the menu with creative and seasonal offerings. Ensure the quality and presentation of dishes meet the highest standards. Maintain a clean, organized, and sanitary kitchen workspace. Manage inventory and order supplies as needed. Train and supervise kitchen staff on South Indian cooking techniques. Adhere to all safety and sanitation regulations. A South Indian cook should possess strong culinary skills in preparing authentic dishes, deep knowledge of regional ingredients and techniques, and the ability to work efficiently in a fast-paced environment. Essential skills include mastering traditional cooking methods like tempering, steaming, and grinding, along with strong time management and communication abilities. Culinary training, whether through a formal degree or certification, and practical experience in professional kitchens are also beneficial. Being able to adapt to different situations, troubleshoot problems, and maintain composure under pressure is beneficial. ACCOMDATION PROVIDED Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

We are a global brand of restaurants looking for an experienced chef and leader who combines significant experience in baking and pastry, in-store kitchen and cloud kitchen operations. MANDATORY REQUIREMENTS - SIGNIFICANT PROVEN EXPERIENCE in MODERN EUROPEAN BAKING and PASTRY - SIGNIFICANT PROVEN EXPERIENCE in KITCHEN SETUP, CLOUD KITCHEN SETUP and OPERATIONS for a BAKERY AND\ OR PASTRY CHAIN - PASSPORT READY and WILLING TO TRAVEL OTHER REQUIREMENTS 1. Responsible for in-store and cloud kitchen operations across single\ multiple stores pertaining to the brand 2. Responsible to create and maintain SOPs for functional areas 3. Create a high performing team across in-store kitchens and cloud kitchens 4. Inventory Management Monitor and record inventory, and if necessary, order new supplies as required for uninterrupted kitchen operations. Receive raw material and input to system to track ‘Inventory In’. Reject unordered and sub-standard inventory Track High-Cost items (20% Items with 80% of Spend) movement on daily basis Accurate and frequent yield calculations for high-cost items Review food cost with management team on a weekly basis Key Measurement: Consumables % of Net Revenue per month 5. Menu design and planning Plan to deliver menu refresh as agreed with management team Assist in the development of new adhoc menu options based on seasonal changes and customer demand Maintain high quality and detailed documentation for all recipes required for food production in the kitchen Menu\ New Product Marketing Experience with external or internal suppliers Key Measurement: Activations - Monthly promotions, seasonal promotions, weekend activities 6. Meal designs Ensure availability of high-quality sauces and mise en place for all food service Ensure continuous availability of high-quality plating ingredients Consistently research and propose new food plating ideas Key Measurement: Highly Instagram-able food. High popularity and ratings on B2C platforms 7. Ensure that kitchen activities operate in a timely and cost-effective manner Create schedules for kitchen employees and evaluate their performance Optimise staffing to ensure minimal overtime expenses. Overtime should be compensated by time off where possible Shift planning to ensure continuous operations at the kitchen and according to demand Present attendance data to HR timely for calculation of payroll Key Measurement: Kitchen Labour cost does not exceed 30% of Net Revenue. Overtime costs cannot exceed 2% of total kitchen labour costs and has to match with incremental revenue. 8. Resolve customer problems and concerns personally Must taste dishes regularly and randomly to ensure no fault in dishes leaving the kitchen Rectification of dishes which are returned. Dish fault should be followed by root cause analysis and timely action plans Review all comments on B2C portals and understand customer feedback and implement action plans to bear result. Plan to maintain a customer satisfaction score of 90% and above for taste satisfaction. Key Measurement: Third Party Food Review Platform scores greater than 90% 9. Provide support to junior kitchen employees with various tasks including line cooking and food preparation Prepare checklists for Daily Roles and Responsibilities for employees including o Daily Mise en place checklist o Quantity of mise en place for menu items according to sales data and forecast o Review and audit recipes to ensure food cost is being adhered to o Daily equipment cleaning and maintenance for kitchens and equipment Recruit and train new kitchen employees to meet restaurant and kitchen standards. Identify high performing talent in the kitchen and prepare them for management roles Performance management to drive continuous high performance from chefs Key Measurement: Availability of high-quality SOP’s, Recipes, Checklists and Trained Staff who are ready for higher level responsibilities 10. Adhere to and implement sanitation regulations and safety regulations Responsible to meet requirements for kitchen safety and compliance Responsible to meet requirements for kitchen FSAII compliance Key Measurement: Internal and External Audit scores higher than 90% 11. Ability to cross work with HR, Procurement, Finance, and other teams to ensure seamless kitchen operations 12. Implement all agreed actions communicated by the management team in the kitchen Minimum Requirements 1. Significant experience with baking and pastry from reputed Western kitchens\ schools 2. Graduate Degree in Culinary Arts from reputed schools such a Le Cordon Bleu etc 3. Computer savvy with demonstrable skills in Word, Excel and other IT applications 4. Ability to travel with passport 5. 8-10 years of experience with deep supplier networks in Tier 1 cities of India. Job Type: Full-time Pay: ₹200,000.00 - ₹300,000.00 per month Benefits: Cell phone reimbursement Health insurance Paid time off Provident Fund Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Application Question(s): Do you have experience in kitchen design, setup for in-store and cloud kitchens for bakeries\ pastry shops? Education: Bachelor's (Required) Experience: Baking and\or Pastry: 10 years (Required) Willingness to travel: 25% (Required) Work Location: In person

We are seeking a passionate and motivated Commis Chef to join our culinary team . As a Commis Chef, you will play a vital role in assisting our chefs in creating exceptional dishes that showcase the rich and diverse flavors of the experiences in our continental kitchen we offer. This is an excellent opportunity for individuals looking to start their culinary career and gain hands-on experience in a vibrant kitchen environment. Job Types: Full-time, Permanent, Fresher Pay: ₹10,343.36 - ₹27,469.29 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person

Job Description : Maintenance Incharge (Catering Industry - Multi-Kitchen Operations) Position Titl e: Maintenance Incharge / Head of Maintenance Engineering Department : Engineering & Maintenance Reports T o: Operations Manager / Asst General Manager Location: [All Location(s) - , Multi-Outlet Facility] Employment Type: Full-Time Mission of the Role To ensure the seamless, safe, and efficient operation of all kitchen equipment, utilities, and facility infrastructure across catering operations, minimizing downtime, ensuring compliance, and maximizing equipment lifespan through expert technical oversight, proactive maintenance planning, and hands-on leadership. Core Responsibilities Strategic Maintenance Leadership: Develop, implement, and oversee a comprehensive Preventive Maintenance (PM) program for all critical kitchen equipment (boilers, motors, grinders, exhausts, refrigeration) and facility systems across all designated kitchens. Create and manage the annual maintenance budget, prioritizing critical repairs and upgrades. Lead, mentor, and schedule the maintenance team (technicians, helpers), ensuring adequate coverage for all shifts and locations. Maintain detailed records (CMMS - Computerized Maintenance Management System preferred) of all maintenance activities, work orders, spare parts inventory, and equipment history. Technical Expertise & Troubleshooting (Critical Systems): Boilers: Possess in-depth knowledge of operation, maintenance (daily checks, water treatment, blowdowns), troubleshooting, safety protocols (including statutory compliance), and minor repairs of industrial catering boilers (steam/hot water). Understand pressure systems regulations. Motors & Drives: Expert in troubleshooting, repairing, and maintaining electric motors (specifically 2HP and above commonly found in mixers, grinders, exhaust fans, pumps), including understanding starters (DOL, Star-Delta), VFDs, bearings, alignment, and load testing. Exhaust Systems (Sukhad): Thorough understanding of commercial kitchen exhaust hoods, ductwork, fire suppression systems (Ansul), and extraction fans. Ensure optimal airflow, grease management, and compliance with fire safety regulations. Schedule and oversee deep cleaning. Refrigeration & Cold Rooms: Maintain optimal performance of walk-in cold rooms, freezers, chillers, refrigerators, and ice machines. Troubleshoot refrigerant issues (within permissible scope), compressors, condensers, evaporators, controls, and temperature monitoring systems. Understand HACCP implications of temperature failures. Grinders & Processing Equipment: Expertise in maintaining, troubleshooting, and repairing commercial meat grinders, vegetable cutters, mixers, blenders, and food processors. Focus on safety interlocks, blade sharpening/replacement, gearboxes, and drive mechanisms. Other Key Equipment: Oversee maintenance of ovens (convection, deck, combi), fryers, cooking ranges, dishwashers (conveyor, flight type), pasta cookers, bain-maries, hot cupboards, and associated gas/electric/steam lines. Operational Excellence & Compliance: Preventive Maintenance: Execute and supervise scheduled PM tasks rigorously to prevent breakdowns. Breakdown Management: Respond urgently to equipment failures in kitchens, diagnose faults accurately, perform repairs efficiently, or coordinate with external vendors when necessary to minimize disruption to food production. Spare Parts Management: Maintain optimal inventory levels of critical spare parts for key equipment. Source parts cost-effectively. Safety & Compliance: Ensure all work adheres to strict safety standards (LOTO, electrical safety, working at height, confined space if applicable), food safety regulations (preventing contamination during repairs), and local statutory requirements (boiler inspections, electrical certifications, fire safety). Vendor Management: Liaise with and oversee external contractors for specialized repairs, statutory inspections, and major overhauls. Ensure quality and cost control. Energy Efficiency: Identify and implement opportunities to improve energy efficiency of equipment (e.g., optimizing boiler operation, motor efficiency, refrigeration settings). Training & Communication: Train kitchen staff on the correct and safe basic operation and minor care (e.g., cleaning, reporting issues) of equipment. Train maintenance technicians on specific equipment and procedures. Communicate effectively with Kitchen Managers, Chefs, and Operations Management regarding maintenance schedules, downtime, and critical issues. Prepare regular reports on maintenance performance, downtime analysis, and cost tracking. Mandatory Qualifications & Experience Education: ITI (Electrical/Mechanical/Fitter) Diploma or equivalent. A Diploma/Degree in Mechanical/Electrical Engineering is highly preferred. Experience: Minimum 5-7 years of hands-on experience in maintenance, with at least 3 years specifically in the hospitality/catering industry or a heavy industrial setting with similar equipment (FMCG, Pharma plant kitchens). Proven experience leading a maintenance team is essential. Technical Skills (Non-Negotiable): Deep Practical Knowledge: Proven expertise in troubleshooting, repairing, and maintaining: Industrial Boilers (Operation, Maintenance, Safety) Electric Motors (2HP and above - Dismantling, Rewinding/Bearing Replacement, Alignment, Starter Circuits) Commercial Kitchen Exhaust Systems (Sukhad - Hoods, Ducts, Fans, Fire Systems) Refrigeration Systems & Walk-in Cold Rooms/Freezers (Compressors, Controls, Defrost, Glycol Systems) Heavy-Duty Grinders, Mixers, Cutters, and Food Processing Machinery. Strong Fundamentals: Excellent understanding of mechanical systems (gearboxes, bearings, belts, chains, pneumatics), electrical systems (single & three-phase power, controls, basic PLC understanding), and plumbing. Safety Focus: Thorough knowledge of relevant safety protocols (Electrical, LOTO, Pressure Vessels, Working at Height). Tools: Proficiency with hand tools, power tools, electrical testing equipment (multimeter, clamp meter, megger), and welding/gas cutting (advantageous). Certifications (Highly Desirable): Boiler Operation Engineer (BOE) certificate or equivalent (mandatory in some jurisdictions). Refrigeration handling certificate (type depending on local regulations). Certified Maintenance & Reliability Professional (CMRP) or similar. Electrical License (if applicable locally). Soft Skills: Strong leadership and team management abilities. Excellent problem-solving and analytical skills under pressure. Outstanding communication (verbal & written) and interpersonal skills. Proactive, organized, and meticulous with documentation. Ability to prioritize effectively in a fast-paced, 24/7 environment. Basic computer literacy (MS Office, CMMS software). Working Conditions Primarily based in industrial kitchen/production environments (hot, humid, noisy). Requires frequent standing, walking, bending, lifting (up to 25kg), and working in confined spaces. On-call availability for emergencies outside normal hours (nights, weekends, holidays) is essential. May require travel between multiple kitchen locations if applicable. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Work Location: In person

need chefs for bakery pizza and continental cuisine Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Flexible schedule Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Performance bonus Work Location: In person

MABTECH Kitchen is seeking a skilled Fabricator with 4 to 5 years of hands-on experience. The ideal candidate will have a strong background in kitchen equipment fabrication and TIG welding . Key Responsibilities: Fabricate and assemble stainless steel kitchen equipment components Read and interpret technical drawings and blueprints Perform TIG welding and finishing work to a high standard Maintain quality control and follow safety standards Collaborate with the team to meet production deadlines Requirements: 4–5 years of fabrication experience Prior experience in the kitchen equipment industry preferred Proficient in TIG welding Ability to read technical drawings Male candidates only Strong attention to detail and workmanship Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Malappuram, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Location: Malappuram, Kerala (Preferred) Work Location: In person

We are seeking a skilled and experienced Chef de Partie specialized in Chinese cuisine to join our culinary team. The CDP will be responsible for preparing authentic Chinese dishes, overseeing a specific kitchen section, maintaining food quality, and ensuring smooth kitchen operations. The ideal candidate should have in-depth knowledge of traditional Chinese cooking techniques, regional flavors, and kitchen hygiene standards. Job Type: Full-time Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Schedule: Evening shift Monday to Friday Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person Expected Start Date: 16/06/2025

Job Title: Direct Production Line- Kitchen Location: Jigani, Bangalore, Karnataka Experience: 2- 3 years Job Type: Full-time Requirements: Understand the Cooking Process (as per recipe), control on Oven Heat, Cooking , Frying, Finishing of items with Bread Crumbs. Testing ingredients and finished goods to ensure that each item meets quality controls. Adhere to Food safety & sanitation standards Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Application Question(s): Do you have experience testing ingredients and finished goods? Are you willing to commute to Jigani, Bangalore, for the Job? Do you have experience in controlling Oven Heat, Cooking, Frying, and Finishing of dishes? Testing ingredients and finished goods to ensure that each item meets quality controls. Adhere to Food safety & sanitation standards Experience: Kitchen: 2 years (Preferred) Location: Bangalore, Karnataka (Preferred) Work Location: In person

We are a Japanese cloud kitchen in Gurgaon hiring an experienced chef to handle sushi, ramen, donburi, and Japanese-style rice bowls . Responsibilities: Prepare Japanese dishes independently Maintain hygiene and SOPs Manage prep, cooking, and consistency Requirements: 1–2 years experience in Japanese or pan-Asian kitchens Ability to manage a small kitchen team Immediate joiners preferred Perks: ₹25,000–₹30,000/month Food and accommodation available Monthly performance bonus based on quality and consistency Job Type: Full-time Pay: ₹25,000.00 - ₹44,109.97 per month Benefits: Food provided Schedule: Day shift Application Question(s): Can you make full Japanese cuisine including sushi, ramen, katsu curry, dimsum, terryakie Experience: Japanese: 2 years (Required) Work Location: In person Expected Start Date: 17/06/2025

Assisting chefs with food preparation, cleaning the kitchen, and maintaining sanitation. Kitchen helper will be responsible for washing dishes, preparing ingredients, and ensuring the kitchen is tidy and organized. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Night shift Weekend availability Supplemental Pay: Performance bonus Work Location: In person

North Indian cuisine Team work North Indian cuisine Team work North Indian cuisine Team work North Indian cuisine Team work Job Type: Full-time Pay: From ₹7,000.00 per month Benefits: Flexible schedule Food provided Paid time off Schedule: Day shift Supplemental Pay: Overtime pay Ability to commute/relocate: Mayur Vihar Ph-III, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Required) total work: 1 year (Required) Work Location: In person Application Deadline: 30/06/2025 Expected Start Date: 15/06/2025

Assembling of wraps burgers shawarma platters etc Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Schedule: Day shift Night shift Supplemental Pay: Overtime pay Work Location: In person

Kitchen helper Washing cutting Monday off Tuesday to sunday Timing 12 pm to 10 pm Job Types: Full-time, Permanent, Fresher Pay: ₹9,500.00 - ₹10,500.00 per month Schedule: Day shift Work Location: In person

Post: Commis Chef Experience: 2+ years’ experience as a Cook in a full-service restaurant Education: High school diploma or equivalent; higher certification in culinary arts preferred CTC: Rs. 12,000 - 18,000 Location: Assam ( Guwahati, Jorhat, Dibrugarh) Job Description Commis chefs are chefs in training, working alongside the Head Chef and assisting in the basic needs of the kitchen. Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities. Duties and responsibilities: Commis Chef’s main job is to prepare, cook, and serve food while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation at all times under guidance from a senior chef. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Head Chef’s instructions. Manage relationships with distributors and resolve issues with vendors promptly Follow the budget established by the restaurant manager Ensure safety and sanitation practices in the kitchen Manage kitchen staff and delegate tasks related to meal prep, cooking, and delivering food to diners in a timely fashion Maintain the schedule for kitchen staff Monitor food and labor costs Keep up with industry trends and create new recipes in collaboration with the Senior Chefs Requirements Good understanding of food, health, and safety regulations Excellent communication skills Having Basic Computer knowledge Able to lift heavy items Able to work holidays and weekends Able to work long hours standing Able to work as part of a team in a busy environment Is cheerful and has a positive attitude Job Types: Full-time, Permanent, Contractual / Temporary Contract length: 24 months Pay: ₹12,000.00 - ₹18,000.00 per month Schedule: Rotational shift Experience: total work: 3 years (Preferred)

Job Description : Prepare and cook continental dishes as per standard recipes and presentation. Ensure hygiene, cleanliness, and timely mise-en-place in the kitchen. Assist senior chefs in daily operations and maintain food quality standards. Monitor inventory and inform supervisor of stock requirements. Adhere to kitchen safety protocols and maintain high food safety standards. Requirements : 1–3 years of experience in a similar role (preferably in a brewery or casual dining setup). Sound knowledge of continental cuisine and kitchen operations. Ability to work in a fast-paced, team-oriented environment. Flexibility in shifts and willingness to learn. Job Type: Full-time Pay: ₹18,000.00 - ₹21,000.00 per month Schedule: Rotational shift Work Location: In person

Jaggan food Tec requires kitchen and Helper. Job Type: Full-time Pay: From ₹10,000.00 per month Experience: total work: 2 years (Preferred) Work Location: In person