779 Kitchen Experience Jobs - Page 26

KITCHEN STAFF MALE CANDIDATES ONLY Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Required South indian and Chinese Commis I To professionally and productively carry out duties assisting in designated areas as assigned. To create 100% Guest satisfaction by delivering food orders on time. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Yearly bonus Education: Diploma (Preferred) Experience: Kitchen: 1 year (Preferred)

Job Summary: We are looking for a passionate and experienced Chef to join our culinary team. The ideal candidate will be responsible for preparing high-quality dishes, managing kitchen operations, maintaining hygiene standards, and delivering an exceptional dining experience to our guests. Key Responsibilities: Plan and prepare a variety of dishes according to the menu Supervise kitchen staff and delegate tasks efficiently Ensure food is prepared and presented with consistency and quality Maintain cleanliness and organization of the kitchen at all times Manage inventory, place orders, and control food costs Ensure compliance with food safety and sanitation standards Collaborate with management to develop new dishes and seasonal menus Handle customer feedback and ensure guest satisfaction Requirements: Proven experience as a Chef or relevant role in the food industry Culinary degree or diploma is preferred Strong knowledge of food preparation techniques and kitchen safety Leadership skills and ability to work in a fast-paced environment Excellent communication and organizational skills Attention to detail and creativity in food presentation Flexibility to work shifts, including weekends and holidays Job Types: Full-time, Permanent Work Location: In person

Full knowledge of entremets, cheesecake, wedding cakes and fondant cakes. Experience is preferred but freshers from culinary institutes are welcome to apply. The Cake Lady is a bakery & confectionary operating in Mumbai for the past 35 years, with weightage given to quality over quantity. Job Type: Full-time Pay: ₹22,000.00 - ₹28,000.00 per month Schedule: Morning shift Work Location: In person

Job Title: Bakery – Pastry Chef (Specialised chef section) Junior Senior Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. A bakery chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 10.00 AM to 10.00 PM 10.00 PM to 10.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.360,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

We are looking for an experienced Pastry Chef with expertise in crafting cakes and pastries to create high-quality, visually stunning desserts. The ideal candidate is creative, detail-oriented, and skilled in producing a variety of baked goods while maintaining consistency and excellence in a fast-paced environment. Job Type: Full-time Pay: ₹13,977.87 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

We Are Hiring! | Viveda Wellness Village Join our dedicated and passionate team at Viveda Wellness Village, where holistic wellbeing meets excellence in hospitality. We are currently looking for dynamic and enthusiastic individuals for the following positions: Commi I, Commi II, Commi III- Indian Cuisine Location: Viveda Wellness Village, Nashik Facilities: Fixed salary with Accommodation and food What We’re Looking For: Passion for hospitality and wellness Willingness to learn and grow in a serene and professional environment Team spirit and a positive attitude Freshers are welcome for trainee and intern positions Job Types: Full-time, Permanent, Fresher, Internship Pay: ₹8,086.00 - ₹26,857.35 per month Benefits: Flexible schedule Food provided Health insurance Leave encashment Provident Fund Schedule: Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

We are looking for an experienced and skilled Commis I,II & III to join our kitchen team. The ideal candidate should be confident in preparing Indian, Goan, Tandoor, or Continental dishes and capable of managing assigned sections with minimal supervision. Key Responsibilities: Independently prepare and cook a variety of dishes as per menu standards Maintain quality, presentation, and taste in every plate Ensure kitchen cleanliness, hygiene, and food safety protocols Coordinate with the kitchen team for smooth operations during service Assist in inventory management and proper storage of ingredients Maintain consistency in portion control and plating Requirements: Minimum 1–2 years of experience as a Commis Chef in a hotel or restaurant Strong knowledge of Indian/Goan/Tandoor/Continental cuisine (as per specialization) Good communication and team coordination skills Flexibility to work in shifts Job Type: Full-time Experience: Minimum 1 year Salary: Based on experience Accommodation & Meals: Provided Job Type: Full-time Pay: ₹11,600.03 - ₹16,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 01/08/2025

Menu Planning: Continental cooks are responsible for planning and developing menus that reflect the diversity of Continental cuisine. This may involve selecting dishes that represent different regions and styles within the broader European culinary tradition. Food Preparation: They are skilled in preparing a variety of dishes, including appetizers, soups, salads, main courses, and desserts. Continental cuisine often involves using a wide range of ingredients, cooking techniques, and flavor profiles. Cooking Techniques: Continental cooks are proficient in various cooking techniques, such as roasting, baking, sautéing, grilling, and poaching. Each method imparts unique flavors and textures to the dishes. Presentation: Presentation is a crucial aspect of Continental cuisine. Continental cooks pay attention to the visual appeal of the dishes, using techniques such as plating, garnishing, and sauce decoration to enhance the overall dining experience. Knowledge of Ingredients: A good continental cook is familiar with a diverse range of ingredients, including herbs, spices, cheeses, meats, seafood, and vegetables. They understand how to combine these ingredients to create balanced and flavorful dishes. Adaptability: Continental cooks should be adaptable and able to work with a variety of ingredients and styles. They may need to adjust recipes based on ingredient availability, seasonal changes, or dietary restrictions. Hygiene and Safety: Like any professional cook, a continental cook must adhere to strict hygiene and safety standards in the kitchen. This includes proper food handling, storage, and cleanliness to ensure the safety of the diners. Communication: In a kitchen setting, effective communication is crucial. Continental cooks work closely with other kitchen staff, such as sous chefs, line cooks, and kitchen assistants, to ensure a smooth and coordinated operation. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Yearly bonus Experience: total work: 3 years (Preferred)

Mise en place: Preparing ingredients (chopping, washing, measuring, etc.) in advance for cooking. Cooking: Assisting with cooking various dishes, including salads, vegetables, and other items. Quality Control: Ensuring food is prepared to the required standards and adhering to recipes and presentation guidelines. Kitchen Operations and Maintenance: Cleanliness and Hygiene: Maintaining a clean and organised work station, ensuring compliance with hygiene and sanitation procedures. Stock Control: Assisting with stock management, including receiving deliveries, checking stock levels, and requisitioning items. Equipment Maintenance: Reporting any issues with equipment to superiors. Other Responsibilities: Assisting Senior Chefs: Providing support and assistance to more experienced chefs and chefs de partie. Training: Assisting with training new or junior staff. Communication: Communicating effectively with other kitchen staff and providing clear instructions. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹17,500.00 per month Benefits: Food provided Health insurance Provident Fund Supplemental Pay: Commission pay Ability to commute/relocate: Salt Lake, Kolkata - 700091, West Bengal: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 1 year (Preferred)

Position Details: Position Title: Kitchen Helpers/Steward Cuisine Specialty : Desserts Number of Vacancies: 10 Location: Kuwait Gender Preference: Male Experience Required: Minimum 2 years experience Salary Range: KWD 110-130(depending on position)+ food or allowance + accommodation + transport Qualification : Minimum Secondary School Job Description Highlights: Prepare ingredients and assist in cooking under the supervision of DCDP/CDP Maintain kitchen hygiene standards Follow recipes and portion control Clean dishes and prepare vegetables and fruits for preparation of food Willing to work in shifts and under pressure Job Types: Full-time, Permanent Pay: ₹34,000.00 - ₹36,000.00 per month Ability to commute/relocate: Kolkata, West Bengal: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Experience: Kitchen: 1 year (Required) Language: English (Required)

Job Title: Kitchen Helper Department: Food & Beverage – Kitchen Reports To: Chef de Partie / Sous Chef Job Summary: The Kitchen Helper assists chefs and kitchen staff with basic food preparation, cleaning, and organizing duties to ensure smooth kitchen operations. Key Responsibilities: Assist in basic food prep tasks such as peeling, chopping, and portioning. Clean and sanitize kitchen equipment, workstations, and utensils. Receive and store food supplies properly. Dispose of waste and keep the kitchen tidy. Assist in plating dishes and organizing ingredients for cooking. Follow all hygiene, food safety, and sanitation standards. Perform other duties assigned by senior kitchen staff. Skills & Qualifications: No formal education required; basic kitchen knowledge preferred. Ability to follow instructions and work as part of a team. Physically fit and able to work long hours in a hot kitchen. Willingness to learn and take on new tasks. Good hygiene and cleanliness practices. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Language: English (Preferred) Work Location: In person Application Deadline: 15/07/2025 Expected Start Date: 15/07/2025

Job Opening: EXECUTIVE CHEF The opening is for the role of Executive Chef at Umed Bhawan Palace, Kotah – a heritage hotel in Kota, Rajasthan, India. Prerequisites: - Education: Degree / Diploma in Hotel Management or Culinary school; any additional certifications in food & beverage welcome Experience: 10-15 years of total work experience in hotel / restaurant kitchens, including a minimum of 5 years in a leadership role (Executive Chef, Head Chef, or Executive Sous Chef, or similar) - Key Technical Skills: Menu Innovation & Strategy: Proven expertise in menu planning, development, and engineering, balancing heritage, innovation, profitability, and market trends. Financial & Resource Management: Strong command of cost control, inventory management, and efficient procurement/vendor management to maximize profitability. Operational Excellence: Experience overseeing multi-outlet kitchen operations, ensuring seamless execution across restaurants and banquets. Language Proficiency: Fluency in English and Hindi (both written and spoken). Leadership & Team Development: Demonstrated ability in leading, training, and managing culinary teams to maintain exceptionally high culinary and presentation standards. Key Tasks & Responsibilities:- Menu Development & Presentation: Lead the creation and evolution of food & beverage menus, emphasizing Rajasthani, Indian, and Western cuisines with a blend of tradition and innovation, ensuring impeccable food presentation consistent with fine dining standards. Kitchen Operations & Standards: Oversee comprehensive daily kitchen operations, implementing and rigorously monitoring SOPs, ISO, and FSSAI compliance, while upholding the highest hygiene, food safety, and quality standards for all raw ingredients and cooked food. Team Leadership & Development: Lead, and develop a high-performing culinary team, encompassing shift management, hiring, training, and demonstrating advanced cooking techniques and equipment usage. Financial & Inventory Management: Strategically manage all kitchen-related expenses, including food cost, uniforms, and tools, while leading the procurement of premium ingredients, monitoring inventory levels, and implementing strategies to control costs and reduce wastage. Guest Experience & Feedback: Ensure exceptional guest dining experiences by regularly interacting with guests personally, managing special dietary needs, and proactively reviewing guest feedback to implement continuous culinary improvements. Strategic Alignment & Profitability: Align culinary strategies with overall hotel objectives, participating in budgeting and P&L management to drive revenue growth and enhance the overall guest experience. Inter-departmental Collaboration: Foster strong inter-departmental collaboration, providing culinary leadership and seamless coordination with the F&B Service, Events, and Stores & Purchasing teams to ensure smooth operations and successful execution of all culinary endeavors. Apply - Interested Applicants fitting the above qualifications and requirements may send in their applications to [email protected] , with the following documents:- (1) Resume; (2) Current / latest pay slip; (3) Notice Period Details - Shortlisted candidates will be contacted to schedule interviews Umed Bhawan Palace Kotah (Kota, Rajasthan) +91-9251005624 www.umedbhawankotah.com /umedbhawankotah About the Property Umed Bhawan Palace, Kotah is a heritage hotel owned and operated by the Royal Family of Kotah. The property was initially operated by ITC Hotels (under the WelcomHeritage brand) up to March 2023, and is now operating with a new management team since late-2023, following substantial renovations. Umed Bhawan Palace currently has 32 rooms and suites, a multi-cuisine restaurant “The Dahlia”, a bar “The Swinton Bar”, two indoor banquet halls, and one large outdoor banquet venue. The Palace is surrounded by greenery – making it an oasis of calm within the confines of the city, while still being very centrally located (less than 10 minutes from railway station i.e. Kota Junction). Kota is a ~6 hour drive from Delhi, ~3.5 hour drive from Jaipur & Udaipur, and is very well connected by rail. Job Type: Full-time Benefits: Provident Fund Schedule: Rotational shift Weekend availability Ability to commute/relocate: Kota, Kota, Rajasthan: Reliably commute or planning to relocate before starting work (Required) Language: Hindi, English (Preferred) Work Location: In person

Title: Pastry Chef (3 Years Exp) + 1 Intern Fresher (Total 2 Positions) Shift Timing - 3:00 PM to 12:30 AM (Evening Shift) Location : Sector 22, Chandigarh Responsibilities: - Baking premix Cake Breads With Proper Hygiene - Icing Regular Cakes with High Quality - Support Senior Chef At Studio - Cakes, Dry Cakes, Cupcakes, Choco Lava - Graduation in Bakery/Internship/Bakery Module Please contact at 978-000-9798 Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹17,000.00 per month Benefits: Paid time off Schedule: Evening shift Location: Chandigarh, Chandigarh (Preferred) Work Location: In person

Job Summary We are seeking an enthusiastic and customer-focused Cashier/Sales Associate to join our team. The ideal candidate will be the first point of contact for our customers, responsible for processing orders, handling transactions, and ensuring a smooth and pleasant experience from arrival to departure. This role requires excellent communication skills, attention to detail, and a friendly demeanor. Key Responsibilities Greet customers warmly upon arrival and assist them with their orders. Accurately process cash, credit, and mobile payment transactions using the POS system. Provide detailed information about menu items, specials, and promotions. Handle customer inquiries, concerns, and feedback in a professional and efficient manner. Maintain a clean and organized cashier station and front-of-house area. Assist with packaging take-out orders accurately and efficiently. Upsell and cross-sell menu items where appropriate to enhance the customer experience. Collaborate with kitchen and serving staff to ensure timely and correct order fulfillment. Assist with light stocking and inventory tasks as needed. Adhere to all food safety and hygiene standards. Qualifications Previous experience as a cashier or in a customer service role, preferably in a restaurant or food service environment. Strong mathematical skills and ability to handle cash accurately. Familiarity with POS (Point of Sale) systems. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. A positive attitude and a commitment to providing outstanding customer service. Ability to stand for extended periods and lift up to 20 pounds. Flexibility to work various shifts, including evenings, weekends, and holidays. Knowledge of Asian cuisine is a plus, but not required. Benefits Competitive hourly wage Employee meal discounts Opportunity for growth within the company A fun and supportive team environment Job Type: Full-time Pay: ₹20,000.00 - ₹27,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Rotational shift Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 16/06/2025

Greeting customers and assisting them in pickling up their order; Delivering a great customer experience; Answering phones and managing all carry-out orders; This position is relied upon to maintain a calm and positive attitude while also being diligent on expediting orders; Checking to ensure each order is prepared to the guest specifications. Job Types: Full-time, Fresher Pay: ₹9,000.00 - ₹12,000.00 per month Benefits: Food provided Paid time off Work Location: In person

We are looking for a reliable and hardworking Kitchen Helper/Dishwasher to support our kitchen team. The successful candidate will ensure cleanliness and sanitation of dishes, utensils, and kitchen equipment while assisting with basic food prep and kitchen organization. This is a vital role that keeps the kitchen running smoothly. Key Responsibilities: Wash dishes, glassware, flatware, pots, and pans using dishwashers or by hand. Keep dishwashing area clean and organized. Ensure proper sanitation and cleanliness of all kitchen equipment and tools. Assist in receiving and storing kitchen supplies and ingredients. Maintain cleanliness of floors, counters, and food prep areas. Help with basic food preparation tasks (e.g., peeling, chopping) as directed by chefs. Dispose of kitchen waste and recyclables properly. Follow health and safety guidelines at all times. Assist in setting up and closing the kitchen as needed. Qualifications: Previous experience in a kitchen or food service environment is an asset but not required. Ability to work in a fast-paced environment. Good physical condition; able to lift heavy items and stand for long periods. Willingness to learn and take direction. Strong work ethic and a team player attitude. Availability to work flexible shifts including evenings, weekends, and holidays. Benefits (if applicable): Staff meals or discounts Opportunities for advancement Paid training Supportive team environment Job Types: Full-time, Fresher Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Schedule: Rotational shift Work Location: In person Application Deadline: 17/06/2025 Expected Start Date: 18/06/2025

Job Title: Bakery Chef – Cake & Dessert Specialist Location: Beed Company: Morsel n Mood Job Type: Full-time About the Job: We are looking for an experienced and skilled bakery chef who can make cakes, pastries, desserts, brownies, and more . You should know how to work in a clean and fast environment and must be passionate about baking. Responsibilities: Prepare cakes, pastries, desserts, and special orders daily Decorate cakes and create custom designs Requirements: 2 to 5 years of experience in baking cakes and desserts Salary: As per experience – Contact for details How to Apply: Call or WhatsApp on: 8180884299 Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

1. Prepares mise en place and food preparation and assists with food presentation as part of the kitchen brigade. 2. Promotes the work culture and the company's core values 3. Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service. Job Type: Permanent Pay: ₹9,000.00 - ₹10,000.00 per month Education: Diploma (Preferred) Experience: Baking: 1 year (Preferred) Culinary: 1 year (Preferred) Location: Thrissur, Kerala (Required) Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Experienced Kitchen Handler/Helper Must know the North Indian Food and snacks Must know Indian Spices Good Communication and Team work Expert in Kitchen Chores Maintain Hygiene Interested one Whats App on +91 9115553700 (Do not call, only Whats App). Job Types: Full-time, Permanent Benefits: Food provided Schedule: Fixed shift Weekend availability Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Job Title: Tandoor Commi I & Commi II Location: Aditya Megha Mall, Karkardooma, Delhi Job Type: Full-Time We Are Hiring! Looking for experienced Tandoor Commi I and Commi II to join our kitchen team at Aditya Megha Mall, Karkardooma. Job Details: Tandoor Commi I: Prepare tandoori items like naan, kebabs, etc. Maintain hygiene and quality in the kitchen At least 1 years of tandoor experience preferred Tandoor Commi II: Help senior chefs in tandoor section Basic preparation and cleaning Willing to learn and follow kitchen rules Requirements: 1–5 years of experience (restaurant/hotel) Knowledge of Indian tandoor cooking Hardworking and team player Benefits: Good salary (based on experience) Accommodation Food on duty Friendly work environment Job Type: Full-time Pay: ₹13,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

A kitchen helper usually works under a head chef. The chef is the boss, and the kitchen helper is an employee. Good kitchen helpers need certain skills. They must be able to follow orders accurately and on time, and they must be able to work in a fast paced environment. Good kitchen helpers are also detail-oriented, as they can miss a step that will cause the food to turn out poorly. And because kitchen helpers usually work under direct supervision of head chefs. Indian & Chinese cuisine knowledge is must. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Experience: total: 3 years (Required) Work Location: In person