779 Kitchen Experience Jobs - Page 29

We are Looking for a Commii II / Commii I Chef who prepares, cook and serve food in South Indian & North India Cuisines while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation. Assisting with cooking various dishes, following recipes, and ensuring food is prepared to the correct standards. Keeping their work area clean and organized, ensuring hygiene standards are maintained. Properly storing food, following food safety protocols, and adhering to hygiene practices. Working collaboratively with other kitchen staff and assisting with other tasks as needed. Assisting with receiving deliveries, checking expiration dates, and reporting any issues. Ensuring food is cooked to the correct temperature and taste, and that dishes are presented appropriately. Food Preparation including washing, peeling, chopping, and preparing ingredients as directed by the chef. Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹19,000.00 per month Benefits: Food provided Schedule: Evening shift Morning shift Night shift Rotational shift Weekend availability Work Location: In person

The Breakout / Pantry Girl or Boy will be responsible for managing the office pantry and breakout areas, ensuring they are clean, well-stocked, and organized. The role includes preparing and serving refreshments, maintaining hygiene standards, and supporting staff needs in these communal spaces. Key Responsibilities: 1. Pantry and Breakout Area Management: o Keep the pantry and breakout areas tidy, organized, and stocked with essential items such as tea, coffee, snacks, utensils, and cups. o Regularly clean the pantry, ensuring countertops, appliances (microwave, fridge, kettle, etc.), and sinks are maintained to a high standard of cleanliness. o Empty trash and recycling bins in the pantry area. 2. Beverage Preparation: o Prepare and serve beverages such as tea, coffee, and water for employees and visitors. o Ensure the availability of milk, sugar, tea bags, coffee grounds, and other necessary items for beverage preparation. 3. Stock Monitoring and Ordering: o Monitor inventory levels for pantry supplies (e.g., coffee, tea, snacks, utensils, paper towels). o Place orders for new stock and inform the Office Manager when items are running low. 4. Assist with Catering for Meetings or Events: o Set up snacks, drinks, and meals for office meetings, lunches, and other events as needed. o Serve refreshments during internal meetings and assist in the setup of meeting rooms. 5. Food Hygiene and Safety: o Ensure the pantry is stocked and maintained in compliance with food safety standards. o Ensure that food items are stored properly, and check expiration dates to avoid serving expired products. 6. Customer Service: o Provide a friendly and helpful service to employees, ensuring that everyone feels comfortable in the pantry and breakout areas. o Assist with any specific requests for snacks or drinks from staff members. 7. Other Duties as Assigned: o Provide additional assistance in organizing the office environment, including tidying up common areas. o Assist with any other tasks related to the office's daily functioning, as needed. Required Qualifications: Experience in food service, hospitality, or office pantry management is an advantage. Knowledge of basic food hygiene and safety standards. Strong organizational skills with attention to detail. Good interpersonal skills and ability to work well with staff. Ability to multitask and stay on top of daily responsibilities. Personal Skills: Friendly, approachable, and professional demeanor. Punctual and reliable. Proactive and able to work independently with minimal supervision. Strong attention to cleanliness and organization. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Work Location: In person

Part time employee who can help the chef is various tasks required. Job Type: Part-time Pay: ₹5,000.00 - ₹6,000.00 per month Expected hours: 28 – 30 per week Schedule: Evening shift Supplemental Pay: Overtime pay Work Location: In person

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

Kitchen helper who can assist the chef in various routine tasks required. Job Type: Full-time Pay: ₹10,000.00 - ₹13,000.00 per month Benefits: Food provided Work Location: In person

Job Description:- Prepare, cook, and assemble ingredients for various dishes, including appetizers, entrees, and desserts Ensure that all dishes are of high quality and follow company recipes Keep the kitchen neat and tidy, ensuring everything is sanitized appropriately Monitor inventory, ordering new food and supplies as necessary Adhere to all food safety and sanitation guidelines Requirements:- Proven experience as a Cook Excellent culinary skills Ability to work in a fast-paced environment Knowledge of food safety and sanitation guidelines. Job Type: Full-time Pay: ₹9,000.00 - ₹18,000.00 per month Benefits: Health insurance Work Location: In person Application Deadline: 09/06/2025 Expected Start Date: 08/06/2025

About the Role: We are looking for a dynamic and experienced Chef Faculty to join our training institute. The ideal candidate should have 5–7+ years of cruise line kitchen experience and a passion for mentoring aspiring culinary professionals. Key Responsibilities: Conduct hands-on culinary training sessions based on cruise line standards Mentor students in cruise-compliant food preparation, hygiene (USPH), and kitchen discipline Assist in developing course modules and training content Supervise practical kitchen classes in our modern galley-style setup Prepare students for international onboard culinary careers Requirements: 5–7+ years of experience in cruise line kitchens (Chef de Partie or above) Strong command of international cuisine, food safety, and galley operations Prior training or teaching experience preferred Excellent communication and leadership skills Opportunity to shape the next generation of cruise chefs Competitive salary and growth prospects Job Type: Full-time Schedule: Fixed shift Language: English (Preferred) Work Location: In person

We are looking for a talented and experienced Pastry & Bakery Sous Chef to join our culinary team. The role requires creativity, precision, and strong leadership to manage a team and consistently deliver exceptional quality in breads, pastries, desserts, and baked goods. Requirements: Diploma or certification in Pastry/Bakery Arts Minimum 4-6 years of experience in a professional pastry kitchen Strong knowledge of classic and modern baking techniques Creative, detail-oriented, and team-focused Please Note: This is an immediate requirement The candidate must be willing to travel to Delhi for a trial before final selection. Only profiles open to giving a trial in Delhi will be considered. Job Type: Full-time Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Food provided Work Location: In person Application Deadline: 09/06/2025 Expected Start Date: 12/06/2025

We’re Hiring – Join Our Cafeteria Team in Ajman! Position: Experienced Chef – Pakistani & North Indian Cuisine Location: Ajman Full-Time Salary: Attractive, based on experience Immediate Joining We’re looking for a talented chef who can prepare: Biryani, Karahi, Nihari, BBQ North Indian curries, chapati, naan, and more Breakfast & thali preparation is a plus! Requirements: 2–3 years of relevant experience Strong knowledge of food hygiene Ability to manage kitchen independently Preference for candidates currently in UAE Position: Kitchen Helper Location: Ajman Full-Time Salary: Competitive Immediate Joining Responsibilities: Assist the chef with food prep Maintain cleanliness in the kitchen Handle washing and stock support Requirements: Reliable and hardworking Kitchen experience preferred Ready to join immediately Apply Now! WhatsApp: +971 50 195 4236 Job Types: Full-time, Permanent Application Deadline: 15/06/2025

We are looking for a talented and creative Pastry Chef to join our upcoming dessert-focused kiosk. The role requires hands-on preparation of modern pastries and sweets with an emphasis on taste, presentation, and speed. This is an exciting opportunity to join a fresh, trend-driven food venture. Responsibilities Prepare a variety of desserts including cheesecakes, tres leches, puddings, kunafa, and fruit-based sweets. Innovate and contribute to seasonal or trend-based menu changes. Ensure consistent product quality and appealing presentation. Maintain high standards of hygiene and cleanliness. Manage kitchen prep, mise en place, and basic inventory. Support the setup of display counters with fresh desserts. Coordinate with service staff to ensure smooth operations. Requirements Knowledge of baking techniques, international-style plating, and kitchen hygiene. Ability to work in a fast-paced, QSR-style kitchen. Creative, detail-oriented, and passionate about desserts. Team player with good time management and communication skills. Basic education or formal culinary training preferred. Benefits Monthly salary with performance incentives. Staff meals/snacks provided. Opportunity to grow in a modern, growing food brand. Trendy and aesthetic work environment. Job Types: Full-time, Permanent, Fresher Pay: ₹17,000.00 - ₹30,000.00 per month Work Location: In person

Looking for Commi 1/ Commi 2 / commi 3 - continental working experience of middle eastern cuisine 2-5 years experience Job reponsibility as under § Cook food and prepare top-quality menu items in a timely manner. § Ensure that mise-en-place for food preparation is completed in your section. § Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. § Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques § Prepare & ensure the daily mise-en-place and food production in different sections of the Commissary kitchen. § Ensure mise-en-place or finished products for Outlets is ready as per requirement received prior. § Work according to the menu specifications by the Chef de Partie / Sous Chef / Executive Chef. § Responsible to maintain food logs. § Monitor the quality and quantity of food that is prepared § Ensure the proper sanitation and cleanliness of surfaces and storage containers. § Follow and maintain cleanliness and good hygiene practices in the kitchen. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Evening shift Monday to Friday Rotational shift Weekend availability Supplemental Pay: Overtime pay Ability to commute/relocate: Mumbai Suburban, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person

§ To prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and operational standards. You will be responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are neat and clean. Additionally, you will regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish. § Achievement of Customer Satisfaction and loyalty goals § Achievement of Food and Beverage revenue profit goals § Understand and anticipate the needs of the Sous Chef/Executive Chef § Input ideas and improvement suggestions to reduce time spent and improve preparation procedure Food preparation § Cook food and prepare top-quality menu items in a timely manner. § Ensure that mise-en-place for food preparation is completed in your section. § Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. § Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. § Prepare & ensure the daily mise-en-place and food production in different sections of the Commissary kitchen. § Ensure mise-en-place or finished products for Outlets is ready as per requirement received prior. § Responsible to maintain food logs. § Monitor the quality and quantity of food that is prepared. Food Hygiene & Safety § You are also expected to comply with the conditions of the food hygiene. § Operate kitchen equipment safely and responsibly. § Keep work area at all times in hygienic conditions. § Test foods to ensure proper preparation and temperature. § Ensure the proper sanitation and cleanliness of surfaces and storage containers. § Follow and maintain cleanliness and good hygiene practices in the kitchen. Ancillary § Communicate assistance needed during busy periods. § To be present in the assigned kitchen as and when required and also an internal transfer after some months in others as per management policy § Maintain a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate. § Accepting store deliveries are also part of the CommisChef duties. § Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. § Control food stock and food cost in his section/kitchen. § Ensure that all stocks are well maintained. § Attend the training being conducted and implement in daily operations and improve the quality of food. § Need to be flexible and willing to help other departments at busy times as and when required. Job Types: Full-time, Permanent Pay: Up to ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Weekend availability Supplemental Pay: Overtime pay Ability to commute/relocate: Mumbai - 400059, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Do you have any experience in Lebanese Food? Do you speak English well? Willingness to travel: 50% (Preferred)

Join Pekoe Foods team as a R&D Specialist, who is responsible for menu optimization & new menu development online integration with our delivery partners overseeing kitchen training We are looking for someone with a background in culinary and service industry. Interested Please Contact HR : Mr. Srinath - 9566099843 Job Types: Full-time, Permanent, Fresher Pay: From ₹18,000.00 per month Benefits: Flexible schedule Paid sick time Schedule: Day shift Fixed shift Morning shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person

A Chef de Partie , often called a station chef or line cook, is responsible for managing a specific section of the kitchen, such as sauces, vegetables, or desserts. They ensure the preparation and presentation of dishes within their station meet the restaurant's standards, working under the supervision of the Sous Chef or Head Chef. They also play a role in menu development and inventory management. Here's a more detailed breakdown of a Chef de Partie's responsibilities. Core Responsibilities:- Food Preparation and Cooking: Preparing and cooking dishes according to the restaurant's menu and instructions, ensuring consistency in taste and quality. Station Management: Overseeing and organizing their specific station, ensuring efficient workflow and adherence to standards. Ingredient Preparation: Preparing and portioning ingredients in advance, ensuring they are ready for cooking. Quality Control: Monitoring the quality of raw ingredients and prepared dishes, ensuring they meet the restaurant's standards. Hygiene and Safety: Adhering to food hygiene and safety guidelines, including proper storage of ingredients and cleaning of the work area. Additional Responsibilities: Inventory Management: Monitoring and ordering supplies within their section, ensuring a well-stocked kitchen. Menu Development: Contributing to the development of new dishes and refining existing recipes, working collaboratively with the head chef and sous chef. Supervision: In larger kitchens, they may supervise junior kitchen staff, such as Commis Chefs. Training: Providing guidance and training to junior staff, sharing their culinary skills and knowledge. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Provident Fund Schedule: Rotational shift Supplemental Pay: Joining bonus Overtime pay Performance bonus Quarterly bonus Shift allowance Work Location: In person

Urgent hiring for Commis 1 & 2 , DCDP AND CDP – Continental Cuisine at JSK HOSPITALITY (TAAM JHAAM RESTAURANT SBR) A Commis 1 & 2 and Chef de Partie (CDP)(Continental Cuisine) is a chef responsible for assisting in the preparation, cooking, and presentation of continental dishes. Their role involves supporting the senior chefs, maintaining kitchen hygiene, and ensuring food quality. Job Responsibilities: Food Preparation & Cooking: Assist in the preparation of ingredients, including chopping, marinating, and portioning. Cook and plate dishes under the supervision of senior chefs. Follow standardized recipes and presentation guidelines. Station Management: Manage and organize the workstation efficiently. Ensure that all mise-en-place is ready before service. Maintain stock levels of ingredients and inform the chef of shortages. Quality & Hygiene Control: Adhere to food safety and hygiene standards (HACCP guidelines). Ensure that food storage, labeling, and handling comply with regulations. Maintain cleanliness and sanitation in the kitchen. Assisting Senior Chefs: Support the Demi Chef de Partie (DCDP), Chef de Partie (CDP) and Sous chef in daily kitchen operations. Learn and apply new cooking techniques and recipes. Assist in plating and garnishing dishes for service. Coordination & Communication: Work closely with other kitchen staff to ensure smooth operations. Communicate effectively with team members and take feedback positively. Ensure timely preparation and delivery of dishes. Inventory & Equipment Management: Handle kitchen equipment properly and report any maintenance issues. Monitor food wastage and contribute to cost control. Assist in receiving and stocking kitchen supplies. Skills & Requirements: Basic knowledge of continental cuisine and cooking techniques. Understanding of kitchen hygiene and food safety standards. Ability to work in a fast-paced environment. Teamwork, time management, and attention to detail. Willingness to learn and grow under senior chefs. Need someone local who can commute to Shop no.206 - 212, 2nd Floor, Times Square Grand, Sindhu Bhavan Marg, PRL Colony, Bodakdev, Ahmedabad, Gujarat 380059 Someone who is well versed with Pizza, Pasta, Burgers, Bruschetta Bar, Fries bar, Nibbles , Salads, lasagna, cordon bleu, schnitzel, sandwiches, Mocktails. Interested candidates can send their resume on [email protected] Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Work Location: In person

Job Title: Commis 1 – Continental Cuisine Location: Epic Poetry Café, Vytilla, Kochi About Epic Poetry Café: Epic Poetry Café is a cozy, creative space where culinary art meets soulful ambiance. Located in the heart of Vytilla, Kochi, we are known for our thoughtfully curated menu featuring international flavors, specialty coffee, and a passion for excellence in both food and service. Position Summary: We are seeking an experienced and passionate Commis 1 (Continental Cuisine) to join our kitchen team. The ideal candidate should have a solid understanding of continental dishes, attention to detail, and the ability to work efficiently in a fast-paced environment while maintaining high food standards. Key Responsibilities: Preparation & Cooking Prepare ingredients and cook a variety of continental dishes (pastas, grills, salads, sauces, etc.) Follow recipes and presentation standards as directed by the Chef de Partie and Sous Chef Ensure consistency in taste, portion, and presentation Kitchen Operations Assist in daily mise en place and maintain cleanliness in assigned kitchen sections Handle equipment safely and maintain hygiene standards as per café protocols Communicate effectively with the kitchen and service teams to ensure smooth operations Quality & Standards Monitor freshness of ingredients and report any shortages or issues Uphold Epic Poetry Café’s commitment to quality, creativity, and guest satisfaction Follow all food safety and sanitation guidelines Requirements: ✅ Minimum 1–2 years of experience as Commis in continental kitchen ✅ Strong knowledge of continental cooking techniques and ingredients ✅ Ability to work under pressure and as part of a team ✅ Basic knowledge of food safety and hygiene practices ✅ Positive attitude, passion for food, and a willingness to learn If you are passionate about crafting delicious continental dishes and want to be part of an inspiring café team, apply now and become part of the Epic Poetry Café journey! Job Types: Full-time, Permanent Benefits: Food provided Paid sick time Schedule: Rotational shift Work Location: In person

Company Description Accor, the world-leading hospitality group, provides unique hotel stays and experiences in over 5,500 properties, throughout 110 countries. With more than 45 hotel brands, restaurants, bars, entertainment and nightlife venues, co-working and wellness spaces, Accor enables new ways to travel, work, and play. By placing people and the planet at the heart of its culture and activities, the Group is committed to shaping the hospitality of tomorrow in the most sustainable way possible. Job Description We are seeking a talented and passionate Sous Chef to join our culinary team in Pune, India. As the second-in-command in our kitchen, you will play a crucial role in creating exceptional dining experiences for our guests while supporting the Executive Chef in daily operations. Assist the Executive Chef in menu planning, recipe development, and kitchen management Lead and inspire the kitchen team, providing guidance, training, and mentorship Ensure high standards of food quality, presentation, and customer satisfaction Maintain compliance with food safety regulations and health standards Oversee inventory management, cost control, and budget adherence Collaborate with front-of-house staff to ensure seamless service delivery Participate in menu tastings and special events Step in for the Executive Chef when necessary Contribute innovative ideas to enhance our culinary offerings and kitchen efficiency Foster a positive and collaborative work environment Qualifications Culinary degree or equivalent experience in a professional kitchen setting Proven experience as a Sous Chef or in a similar leadership role Strong knowledge of various cuisines, cooking techniques, and food trends Excellent leadership and team management skills Proficiency in menu planning, recipe development, and cost control In-depth understanding of food safety regulations and health standards Strong communication and interpersonal skills Ability to work effectively under pressure in a fast-paced environment Creative problem-solving skills and attention to detail Passion for culinary arts and commitment to delivering exceptional dining experiences Flexibility to work various shifts, including weekends and holidays

We’re looking for a skilled Baker & Chocolatier to join our culinary team. This role calls for someone who thrives in a creative environment, has hands-on experience with baking (bread-making a plus), and understands the delicate art of working with chocolate. You’ll be part of a tight-knit team that values precision, presentation, and passion. Roles and Responsibilities: Craft a variety of baked goods with a focus on quality, consistency, and presentation Operate and maintain baking and chocolate-making equipment (ovens, mixers, tempering machines, etc.) Assist in developing new recipes and seasonal products Collaborate with the team to meet daily production goals and maintain kitchen standards Uphold food safety and hygiene protocols at all times Bring creativity to the table — from flavor ideas to plating and packaging concepts Requirements: Minimum 1 year of bakery experience; bread-making skills are a bonus Proficient with bakery equipment — ovens, mixers, tempering machines, and more Detail-oriented with a strong focus on quality and presentation A collaborative spirit with the ability to lead and work as part of a team A passionate and creative baker who loves experimenting and perfecting every batch Want to be part of a diverse yet hustle-inspired team? Apply now! Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Supplemental Pay: Overtime pay Experience: total work: 1 year (Required) Work Location: In person

Company Description Accor, the world-leading hospitality group, provides unique hotel stays and experiences in over 5,500 properties, throughout 110 countries. With more than 45 hotel brands, restaurants, bars, entertainment and nightlife venues, co-working and wellness spaces, Accor enables new ways to travel, work, and play. By placing people and the planet at the heart of its culture and activities, the Group is committed to shaping the hospitality of tomorrow in the most sustainable way possible. Job Description We are seeking a talented and passionate Sous Chef to join our culinary team in Pune, India. As the second-in-command in our kitchen, you will play a crucial role in creating exceptional dining experiences for our guests while supporting the Executive Chef in daily operations. Assist the Executive Chef in menu planning, recipe development, and kitchen management Lead and inspire the kitchen team, providing guidance, training, and mentorship Ensure high standards of food quality, presentation, and customer satisfaction Maintain compliance with food safety regulations and health standards Oversee inventory management, cost control, and budget adherence Collaborate with front-of-house staff to ensure seamless service delivery Participate in menu tastings and special events Step in for the Executive Chef when necessary Contribute innovative ideas to enhance our culinary offerings and kitchen efficiency Foster a positive and collaborative work environment Qualifications Culinary degree or equivalent experience in a professional kitchen setting Proven experience as a Sous Chef or in a similar leadership role Strong knowledge of various cuisines, cooking techniques, and food trends Excellent leadership and team management skills Proficiency in menu planning, recipe development, and cost control In-depth understanding of food safety regulations and health standards Strong communication and interpersonal skills Ability to work effectively under pressure in a fast-paced environment Creative problem-solving skills and attention to detail Passion for culinary arts and commitment to delivering exceptional dining experiences Flexibility to work various shifts, including weekends and holidays

Job Summary: We are seeking a motivated and enthusiastic Commis Chef to join our kitchen team. As a Commis Chef, you will support the kitchen brigade in preparing and cooking high-quality dishes. This is an excellent opportunity for someone passionate about food and looking to develop their culinary skills in a fast-paced, professional environment. Key Responsibilities: Assist in the preparation, cooking, and presentation of dishes in accordance with standards. Follow recipes and instructions from senior chefs. Ensure all food is stored, handled, and prepared in a hygienic manner. Maintain cleanliness and organization of your workstation and kitchen areas. Comply with food safety and hygiene standards at all times. Help with stock control, deliveries, and proper storage of goods. Learn and develop new cooking techniques and kitchen skills. Assist with basic food prep tasks and mise en place. Support the wider kitchen team with daily duties and special events. Requirements: Previous kitchen or catering experience preferred but not essential. Culinary school diploma or relevant training is a plus. Strong work ethic, enthusiasm, and willingness to learn. Ability to work well under pressure in a busy kitchen environment. Good communication and teamwork skills. Flexibility to work shifts, including evenings, weekends, and holidays. Basic knowledge of food safety and hygiene (Level 1 certificate desirable). What We Offer: On-the-job training and career development opportunities. Supportive and professional team environment. Staff meals and discounts (if applicable). Competitive salary and benefits package. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Leave encashment Schedule: Day shift Evening shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Gandhinagar, Gujarat: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Education: Higher Secondary(12th Pass) (Required) Experience: Cooking: 5 years (Required) Language: Hindi (Required) Work Location: In person Application Deadline: 15/06/2025 Expected Start Date: 15/06/2025

Looking for experienced North Indian chef and also a experienced Indian kitchen helper Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person

Job Summary: The CDP – Continental Cuisine is responsible for independently handling a section of the kitchen that focuses on European and Western culinary styles such as Italian, French, Mediterranean, and Modern European dishes. The CDP ensures that the section operates smoothly, producing consistently high-quality food and maintaining hygiene and food safety standards. Key Responsibilities: Food Preparation & Cooking Prepare and cook a wide range of continental dishes , including soups, sauces, grills, roasts, pastas, salads, and plated entrees. Ensure mise en place is complete before each service period. Follow recipes and presentation standards as per brand and executive chef’s instructions. Use appropriate cooking techniques such as sautéing, roasting, grilling, baking, poaching , and braising . Kitchen Station & Team Management Manage a kitchen section independently (e.g., hot kitchen, grill, pasta, or cold section). Assist junior cooks and commis in preparation and training. Ensure efficient coordination with other kitchen sections and service team. Hygiene & Food Safety Adhere strictly to food hygiene and safety standards (HACCP/FSSAI). Maintain cleanliness of the station, tools, and equipment. Properly store and label food items using FIFO and expiry tracking. Inventory & Cost Management Assist with requisitioning and managing inventory of continental ingredients (herbs, cheese, meats, sauces, etc.). Minimize food wastage and maintain portion control. Key Skills & Requirements: Strong knowledge of continental cuisines including French, Italian, Mediterranean, and American. Excellent knife skills and proficiency with kitchen equipment. Creativity in plating and presentation. Good communication, organizational, and leadership skills. Ability to handle high-pressure service environments. Qualifications: Diploma or Degree in Hotel Management / Culinary Arts. 4–7 years of kitchen experience, with at least 2 years in a continental section. Hands-on experience in a hotel, fine dining restaurant, or cruise kitchen preferred. Certification in food safety is a plus. Working Conditions: Fast-paced kitchen environment. Shift-based work, including weekends and holidays. Exposure to heat, open flame, and sharp tools. Job Type: Full-time Pay: ₹22,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

Position Summary: Commis 2 assists the Tandoor Chef or Demi Chef de Partie in preparing and cooking Tandoor dishes (like naan, kebabs, tikkas) and maintains hygiene and quality standards. Key Responsibilities: Prepare marinades, dough, and mise-en-place for Tandoor items. Operate and maintain Tandoor ovens at correct temperatures. Grill meats, seafood, and vegetables per standard recipes. Ensure timely preparation and plating of Tandoor orders. Follow proper food safety and hygiene practices (HACCP). Clean Tandoor equipment and area after operations. Coordinate with service staff for smooth food dispatch. Assist Commis 1 or Chef de Partie in daily tasks and inventory checks. Requirements: Basic knowledge of Tandoor cooking techniques. 1–2 years of relevant kitchen experience preferred. Ability to handle heat and work in fast-paced conditions. Teamwork and communication skills. Job Type: Full-time Pay: ₹18,000.00 - ₹21,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Work Location: In person

Job Summary: The CDP – Chinese Cuisine is responsible for preparing and presenting authentic and high-quality Chinese dishes. The role involves overseeing a specific section of the kitchen, ensuring the food meets taste, texture, and presentation standards, while maintaining hygiene and safety protocols. The ideal candidate should be well-versed in traditional Chinese cooking techniques , including wok handling, dim sum preparation, stir-frying, steaming, and sauce work . Key Responsibilities: Food Preparation & Cooking Prepare and cook authentic Chinese dishes (e.g., Szechuan, Cantonese, Hunan, etc.) according to set recipes and standards. Ensure proper mise en place for assigned section (wok, dim sum, grill, fryer, etc.). Maintain consistent food quality, taste, and presentation. Prepare sauces, stocks, and marinades as per traditional methods. Section Management Manage the Chinese kitchen station independently during service. Coordinate with sous chefs and kitchen team during peak operations. Ensure timely preparation and plating of orders. Hygiene & Food Safety Follow HACCP, FSSAI, and internal hygiene standards. Ensure cleaning and sanitizing of workstations, tools, and equipment. Maintain proper food storage, labeling, and FIFO practices. Inventory & Coordination Monitor stock levels for Chinese ingredients (soy sauce, noodles, rice, spices, etc.). Assist in ordering and receiving supplies for the Chinese section. Report wastage, spoilage, and maintenance issues. Key Skills & Requirements: Proficiency in Chinese cooking techniques : stir-fry, deep-fry, steam, roast, wok handling. Knowledge of Chinese sauces , spices, and flavor profiles. Speed and accuracy in a high-volume kitchen. Good communication and teamwork skills. Ability to follow recipes and plating instructions precisely. Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. 4–7 years of kitchen experience, with at least 2 years focused on Chinese cuisine. Previous work in a Chinese restaurant, hotel, or specialty outlet is preferred. Basic knowledge of food hygiene and safety. Working Conditions: Fast-paced kitchen environment. Long hours, including nights, weekends, and holidays. Exposure to heat, flames, and sharp tools. Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Schedule: Day shift Work Location: In person

Wanted helpers for kitchen and front operationa. Job Types: Full-time, Fresher Pay: From ₹15,000.00 per month Schedule: Rotational shift Work Location: In person