747 Kitchen Experience Jobs - Page 6

We need a Experienced baker wit 3+ years of experience. Salary will be given on the basis of experience. Joining date is asap. Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹25,000.00 per month Expected Start Date: 25/07/2025

POSITION: Commis Pantry – Cold Kitchen LOCATION: Centro Hotel, Pune REPORTS TO: CDP / Sous Chef – Cold Section DEPARTMENT: F&B Production THE ROLE At Centro, cold food doesn’t mean plain food—it means precision, flair, and a riot of flavor. As a Commis Pantry Chef , you’ll be crafting fresh, beautiful, and globally inspired dishes from scratch every day. From assembling Korean bibimbap bowls and Middle Eastern hummus platters to crisp salads, pizzas, and indulgent milkshakes—you’ll be part of a kitchen that believes in culinary artistry, even without the flames. This role is a gateway to mastering international cold cuisine in a hospitality brand known for innovation and excellence. WHO YOU ARE You are a focused, detail-loving culinarian with 1–4 years of experience in a café, hotel, or commissary setup. You have excellent cutting skills, a clean and organized work ethic, and a keen interest in cold food presentation and flavor balance. You enjoy precision work and believe that plating a salad or sandwich is just as much about finesse as it is about freshness. YOUR TEAM You’ll collaborate with Centro’s culinary team under the mentorship of experienced senior chefs. Your section will be dynamic, fast-paced, and at the heart of the hotel’s all-day dining. From prepping for breakfast rushes to designing beautiful dessert platters, your team will be the one guests taste first—and remember longest. YOU WILL BE RESPONSIBLE FOR Cold Food Prep: Assemble and prepare salads, sandwiches, pizza toppings, beverages, milkshakes, juices, and desserts. Cutting & Knife Skills: Use professional cutting techniques for speed, consistency, and safety. Plating & Aesthetics: Maintain high standards of visual presentation across all cold dishes. Ingredient Management: Manage mise-en-place, stock rotation, and freshness of all cold ingredients. Section Hygiene: Maintain impeccable cleanliness, organization, and sanitation in the pantry and refrigeration areas. Consistency & Quality: Follow recipes, portion standards, and plating techniques meticulously. Cross-Functional Support: Assist hot kitchen during peak hours if needed, showcasing flexibility and team spirit. Learning & Development: Participate in menu tastings, technique workshops, and feedback sessions regularly. SKILLS & EXPERIENCE 1–4 years of experience in a cold kitchen, pantry, or café. Exceptional cutting, organizing, and mise-en-place skills. Basic knowledge of cold culinary styles including Italian, Thai, Korean, Middle Eastern, and more. Ability to multitask efficiently and plate beautifully. Strong hygiene practices and familiarity with cold storage protocols. Culinary diploma or equivalent is a plus but not mandatory. WHAT YOU’LL GET Pantry Mastery: Learn plating, portioning, and prep across a globally inspired No Borders menu. Skill Expansion: Work with high-quality ingredients and get hands-on with cold cuisine from around the world. Career Path: Move up to CDP, or even into food styling and event catering verticals. Respect & Recognition: At Centro, every chef is treated as a creative professional, regardless of role. Culture of Learning: Join a brand that believes in continuous improvement and values every team member’s journey. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Paid sick time Paid time off Provident Fund Work Location: In person

POSITION: Commis Chef – Hot Kitchen (No Borders Cuisine) LOCATION: Centro Hotel, Pune REPORTS TO: CDP / Sous Chef – Hot Section DEPARTMENT: F&B Production THE ROLE At Centro, we’re crafting India’s most guest-focused and ever-evolving hospitality brand. As a Hot Kitchen Commis Chef , you’ll be an essential part of our culinary brigade, learning to cook bold, global flavors with care, skill, and creativity. From stir-frying Korean kimchi rice to grilling Lebanese skewers or tossing up a classic Italian pasta, you’ll contribute to our diverse No Borders menu with precision and pride. You will be based out of our flagship location in Pune, working with a passionate team that believes food can be both heartwarming and cutting-edge. WHO YOU ARE You are a curious, hands-on cook with 1–4 years of kitchen experience, ideally across Asian, Mediterranean, or Indian cuisine. You thrive in a high-energy kitchen and have a strong desire to learn every day—from wok to grill to sauce station. Clean, fast, and humble, you’re someone who can work under pressure, respects the brigade system, and is hungry to build a career in a brand that values your growth as much as it does taste. YOUR TEAM You’ll work closely with senior chefs and the F&B team in a kitchen that doesn’t just serve food—it crafts experiences. This is a collaborative, feedback-rich, high-standard environment that encourages every team member to step up, ask questions, and push their craft forward. YOU WILL BE RESPONSIBLE FOR Food Prep: Chop, marinate, mix, portion, and organize mise-en-place for your section. Cooking & Technique: Assist in preparing hot dishes using frying, grilling, sautéing, steaming, and wok techniques across multiple cuisines. Equipment Handling: Use pans, grills, ovens, and woks skillfully and safely. Quality & Consistency: Follow recipes and plating guidelines to deliver dishes that meet Centro’s taste and visual standards. Station Management: Keep your workstation clean, labeled, and replenished throughout service. Team Support: Step in across kitchen sections as needed—be it Indian mains or a Mediterranean special. Learning & Growth: Attend tastings, training, and cross-kitchen sessions regularly. Be curious and proactive. Cleanliness & Safety: Maintain strict hygiene protocols in line with FSSAI and hotel SOPs. SKILLS & EXPERIENCE 1–4 years in a professional hot kitchen or multi-cuisine restaurant. Good understanding of frying, grilling, sautéing, steaming, and other cooking methods. Knife mastery: precision, safety, and speed. Basic understanding of global cuisines like Thai, Chinese, Italian, Mediterranean, Indian, Korean, and Middle Eastern. Ability to stay calm during rush hours and communicate clearly. Culinary diploma or high school equivalent preferred but not required. WHAT YOU’LL GET Mentorship: Train under industry-leading chefs with exposure to international techniques and ingredients. Cross-Cuisine Skills: Learn from Italian to Thai to Korean—true No Borders cooking. Career Growth: From commis to CDP to Chef Instructor at Centro’s future culinary academies—we grow together. Respectful Culture: You’ll be treated like a professional, not “just kitchen staff.” Innovation Every Day: This isn’t a stagnant kitchen. Be part of menu innovation, tastings, and food trials. Ready to turn up the heat and build a global palate on Indian soil? Join the Centro Kitchen. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Paid sick time Paid time off Provident Fund Work Location: In person

Need a chef for a food truck who can cook Momo items Tandoor items Chicken items And few soft drinks accomodation and two time meals will be provided Job Type: Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person

Need a chef of experience about minimum of 3 years who can cook Various momo items Tandoor & grilled items Chicken items And few software drinks Accomodation and 2 time meals will be provided Job Type: Permanent Pay: ₹8,444.45 - ₹30,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person

We need kitchen staff for our Girls hostel, you will have the work to help in preparing the food, cutting the vegetables, cleaning of the kitchen etc, You will get the accomodation you can live here only Contact number: 9179906906,8815066690 Job Type: Full-time Pay: ₹6,000.00 - ₹8,000.00 per month License/Certification: Aadhar card (Required) Work Location: In person

Responsible for assisting with food preparation, cooking, and maintaining a clean and organized kitchen.Assist with the preparation of ingredients and dishes according to the Chef’s instructions and established recipes.Perform basic cooking tasks, such as chopping, slicing, and mixing ingredients.Ensure that all food is prepared to the required standards and within the specified timeframes.Cook and present dishes as directed by senior chefs, including line cooks and sous chefs.Assist in assembling and plating dishes for service, ensuring presentation meets the hotel’s standards.Help with the execution of various kitchen stations, such as hot, cold, or pastry sections. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Commuter assistance Food provided Paid sick time Ability to commute/relocate: Siliguri, West Bengal: Reliably commute or planning to relocate before starting work (Required) Education: Higher Secondary(12th Pass) (Required) Experience: total work: 3 years (Required) Language: English (Preferred) Hindi (Required) Bengali (Preferred) Work Location: In person

Food Preparation 1. Assist with food preparation, such as chopping vegetables or marinating meat. 2. Help with cooking and plating dishes. Cleaning and Sanitation 1. Maintain a clean and sanitized kitchen environment. 2. Wash dishes, pots, and pans. 3. Clean and sanitize utensils, equipment, and work surfaces. Inventory Management 1. Assist with receiving and storing food and supplies. 2. Help with inventory management and stock rotation. Support Tasks 1. Assist cooks and chefs with meal preparation. 2. Help with serving food and beverages. 3. Perform other tasks as assigned by kitchen staff. Safety and Hygiene 1. Follow proper food safety and hygiene procedures. 2. Report any safety concerns or hazards to kitchen staff. For any query contact :- 9773331765 Job Types: Full-time, Permanent Pay: ₹8,086.00 - ₹15,664.17 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Job Summary: We are seeking a highly skilled and experienced Chef with expertise in Indian, Chinese, and Tandoor cuisines to lead our kitchen operations. The ideal candidate should have at least 5 years of proven experience in a high-volume restaurant setting, be passionate about culinary arts, and be committed to delivering authentic, flavorful dishes consistently. Key Responsibilities: Plan and prepare high-quality dishes across Indian, Chinese, and Tandoor cuisines. Develop and maintain standard recipes, portion sizes, and presentation. Ensure food quality, taste, and hygiene standards are met consistently. Supervise kitchen staff and delegate tasks efficiently. Manage inventory, food costs, and minimize wastage. Maintain cleanliness and safety in the kitchen as per FSSAI norms. Innovate and introduce seasonal or promotional menu items. Coordinate with the restaurant manager and service team to ensure smooth operations. Train and mentor junior chefs and kitchen staff. Requirements: Minimum 5 years of experience as a chef in Indian, Chinese, and Tandoor cuisine. In-depth knowledge of spices, ingredients, and traditional cooking techniques. Strong understanding of food safety, hygiene, and kitchen operations. Leadership skills with the ability to manage a team under pressure. Good communication and time management skills. Culinary diploma or certification preferred, but not mandatory with strong experience. Preferred Skills: Experience in live kitchen setup (tandoor). Ability to adapt recipes based on customer preferences. Familiarity with restaurant POS and inventory systems. Job Type: Full-time Pay: ₹9,416.69 - ₹23,286.71 per month Benefits: Health insurance Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 01/08/2025

CNC Bending Machine Operator * Knowledge of SS Sheet Metal * 1-2 years experience in fabrication * Experience: 1 to 2 years * Experience in Commercial kitchen Equipment * Location: Whitefield, Bangalore * Machine Name: CNC Hydraulic Press Brake Interested candidate can send your CV to: [email protected] Speak to employer : +91-6364832134 Job Type: Full-time Pay: ₹20,000.00 - ₹27,000.00 per month Benefits: Provident Fund

Looking for Continental Cuisine Chef. We are seeking a skilled and experienced Chef to join our team. As a Chef, you will be responsible for managing the kitchen, preparing high-quality meals, and ensuring that all food is presented in a visually appealing manner. The ideal candidate will have a passion for cooking and a deep understanding of culinary techniques, as well as a commitment to quality and exceptional customer service. If you are passionate about cooking and possess excellent leadership and team management skills, we encourage you to apply for this exciting opportunity! Please submit your resume and cover letter detailing your relevant experience and qualifications. Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹16,000.00 per month Benefits: Food provided Paid sick time Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Goa, Goa: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Job Summary: We are looking for a dedicated and detail-oriented Steward to join our team. The steward is responsible for maintaining cleanliness and hygiene in the kitchen and service areas, supporting chefs and service staff by handling dishwashing, sanitization, waste disposal, and general organization. Key Responsibilities: Wash and sanitize all kitchen utensils, dishes, glassware, and cooking equipment. Clean kitchen floors, walls, ceilings, and work surfaces regularly. Collect and remove garbage, placing it in designated bins and ensuring disposal according to hygiene standards. Assist in basic food preparation (e.g., peeling, chopping) as directed by chefs. Ensure all cleaning supplies and chemicals are used safely and stored properly. Maintain cleanliness in storage areas including fridges, pantries, and dry storage. Replenish kitchen and service areas with necessary supplies (plates, cutlery, cookware). Report any maintenance or safety issues to supervisors immediately. Requirements: Previous experience in a kitchen or stewarding role preferred but not mandatory. Basic understanding of hygiene and sanitation standards in food service. Physical stamina and ability to lift heavy items and stand for long periods. Ability to work flexible shifts, including weekends and holidays. Team player with a positive attitude and willingness to learn. Preferred Qualities: Knowledge of cleaning chemicals and equipment. Experience in a hotel or fine dining restaurant. Ability to follow instructions and work independently when needed. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Schedule: Day shift Work Location: In person

We’re looking for a skilled/semi skilled barista to join our café! Job Type: Full-time Pay: ₹9,000.00 - ₹12,000.00 per month Work Location: In person

Company: The Sanctuary Bar & Kitchen Location: Film Nagar, Hyderabad. Position : Sous Chef Experience : 10–12 Years Industry : Hospitality / Multicuisine Restaurants Job Summary: We are seeking a highly experienced and skilled Sous Chef with a strong background in multicuisine operations . The ideal candidate will have 10 to 12 years of professional culinary experience , preferably with a degree or diploma in Hotel Management , and demonstrate excellent communication , culinary expertise , and team leadership skills . Key Responsibilities: Support the Executive Chef in overseeing daily kitchen operations across multiple cuisines. Lead, train, and manage a team of 35 to 40 kitchen staff including chefs, cooks, and stewards. Ensure high standards of food quality, consistency, presentation, and hygiene. Develop and innovate menu offerings in line with seasonal trends and customer preferences. Maintain strict control over kitchen costs , including inventory , purchasing , and costing of dishes . Monitor and reduce food wastage through effective planning and utilization. Implement and maintain food safety and hygiene standards as per FSSAI or equivalent guidelines. Conduct regular performance evaluations, staff training, and skill development programs. Ensure proper coordination with front-of-house and service teams for smooth operations. Requirements: 10–12 years of hands-on culinary experience in a multicuisine kitchen environment . Professional qualification in Hotel Management or Culinary Arts . Strong knowledge in cost control , inventory management , and wastage reduction . Proven ability to lead large teams effectively. Excellent communication and interpersonal skills . Ability to thrive in a fast-paced, high-pressure environment. Commitment to excellence, innovation, and continuous improvement. Interested candidates Can Share Resume to Whatsapp: +91 8712178419 Job Type: Full-time Pay: ₹60,000.00 - ₹65,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Rotational shift Experience: total work: 10 years (Required) Language: English, Hindi (Required) English,Hindi (Required) Work Location: In person

Who We’re Looking For: As a Pastry chef, you will work closely with other team members to support the smooth operation of the pastry section. You will be hands-on in production and in ensuring consistency and quality across all products, prepared by team members as well. You should be comfortable working under pressure, maintaining prep schedules, and managing junior team members when required. We are seeking disciplined and traditional chefs. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: DCDP: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 1: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 2: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. What We Expect from You: 2–4 years experience in a pastry kitchen, preferably in a high-volume café, bakery or hotel. Strong foundation in pastry techniques including : sponge work, piping, tempering, cake finishing and finishing of pastry products and precise portioning of pastry items and cakes. Ability to follow recipes precisely and multitask under pressure. Passionate about pastry and keen to grow professionally. Good communication skills and a proactive attitude towards work and training of team members. Flexible with working hours, including weekends and holidays. Since it is a physically demanding job, it is imperative that one is fit and doesn’t have any health conditions. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹32,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to ensure smooth kitchen operations, consistent food quality, and timely service. This role requires a strong leader with excellent culinary skills, the ability to manage staff, and a deep commitment to hygiene and safety standards. Key Responsibilities Kitchen Operations Supervise and coordinate activities of kitchen staff during food preparation, cooking, and presentation. Ensure all dishes are prepared to the highest standards of quality and consistency. Manage kitchen inventory, monitor stock levels, and assist with ordering supplies. Assist in creating new menu items and testing recipes. Team Management Train, mentor, and lead junior chefs and kitchen staff. Organize shift schedules and ensure adequate staffing during peak hours. Provide feedback and performance evaluations to team members. Quality & Compliance Ensure all food items are stored, prepared, and served in accordance with food safety and hygiene regulations. Maintain a clean and organized kitchen that meets sanitation standards (e.g., HACCP compliance). Monitor portion sizes and food presentation to minimize waste and maximize customer satisfaction. Cost Control Help control food costs by reducing waste and managing inventory effectively. Work with the Head Chef to meet budget targets and control labor costs. Customer Service Collaborate with front-of-house staff to accommodate special dietary requirements or customer requests. Occasionally interact with guests for feedback and special events. Requirements Education & Experience Degree/Diploma in Culinary Arts or related field preferred. Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory or Sous Chef role. Job Types: Full-time, Permanent Pay: ₹70,000.00 - ₹75,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus

We are looking for enthusiastic and dedicated European Sous Chef to join our passionate culinary team. As part of team, individuals will be crucial in ensuring our kitchen runs smoothly, delivering high-quality food and maintaining a safe and clean work environment. This an excellent opportunity for those passionate about food preparation, teamwork, and providing exceptional dining experience. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹65,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Ability to commute/relocate: Assagao, Goa: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Required) Experience: Kitchen management: 5 years (Required) Work Location: In person

Job Title: Sous Chef – Multi Cuisine Department: Culinary / Kitchen Reports to: Executive Chef / Head Chef Job Type: Full-Time Job Summary: We are seeking a dynamic and skilled Sous Chef – Multi Cuisine to assist in managing daily kitchen operations across multiple cuisine types such as Indian, Continental, Asian, and Middle Eastern. The ideal candidate will support the Executive Chef in menu planning, staff supervision, kitchen management, and maintaining high culinary standards. Key Responsibilities: Supervise and coordinate all kitchen sections including Indian, Chinese, Continental, and other cuisines.Ensure consistent quality, taste, presentation, and portion control of all dishes served.Assist in menu development, recipe standardization, and new dish trials.Lead and train kitchen staff, including CDPs, DCDPs, and Commis chefs.Oversee daily mise en place and ensure readiness of all stations.Monitor kitchen inventory and coordinate with the purchase team for stock and supplies.Maintain high standards of hygiene, sanitation, and food safety (HACCP compliance).Control food costs, wastage, and portion sizes without compromising quality.Ensure kitchen equipment is maintained and report any malfunctions promptly.Take charge in the absence of the Executive Chef. Key Skills & Requirements: Degree/Diploma in Hotel Management or Culinary Arts.5–8 years of professional kitchen experience, with at least 2–3 years as a Sous Chef or Senior CDP .Proven expertise in multi-cuisine operations: Indian, Continental, Chinese, or other global cuisines.Strong leadership, team management, and organizational skills.Excellent communication and problem-solving ability.Ability to handle high-pressure kitchen environments and large-scale operations. Preferred Experience: Worked in 5-star hotels , international restaurants , cruise lines , or high-end cloud kitchens .Experience with menu engineering, buffet service, à la carte, and live cooking stations. Physical Requirements: Able to stand and work long shifts.Comfortable lifting moderate kitchen loads and operating heavy equipment. Job Type: Full-time Pay: ₹32,269.03 - ₹36,567.95 per month Benefits: Paid sick time Paid time off

Primary Objective Ensure optimal functioning, cleanliness, and maintenance of all kitchen equipment and facilities to support uninterrupted, safe, and high-quality food production across Food Whisperer's state-of-the-art kitchens. Key Responsibilities Equipment Maintenance & Repair Perform routine inspections and preventive maintenance of kitchen equipment such as ovens, chillers, cooktops, dishwashers, steamers, and smart cooking systems. Troubleshoot and repair mechanical, electrical, and plumbing issues related to kitchen infrastructure. Coordinate with OEMs and vendors for major repairs or specialized servicing needs. Installation & Setup Assist in the installation, calibration, and testing of new kitchen equipment. Ensure correct setup and alignment of machines in compliance with food safety and operational guidelines. Compliance & Safety Follow all safety protocols while handling high-voltage appliances, gas lines, and heating elements. Ensure kitchen equipment complies with FSSAI, HACCP, and internal safety standards. Maintain records of maintenance schedules, repairs, and breakdown history. Kitchen Infrastructure Upkeep Monitor utility systems (water supply, drainage, ventilation, LPG/gas lines) within kitchen areas. Support energy-efficiency and water-saving initiatives in line with the company’s sustainability goals. Inspect and maintain cleanliness of grease traps, exhaust systems, and other hygiene-critical infrastructure. Emergency Support Respond immediately to urgent breakdowns or operational disruptions during food production hours. Provide technical assistance during power outages, equipment malfunction, or utility failures. Required Skills & Qualifications Educational Background ITI / Diploma in Mechanical, Electrical, Refrigeration, or Kitchen Equipment Maintenance. Certifications in HVAC, commercial kitchen systems, or electrical safety are an advantage. Technical Skills Hands-on experience with commercial kitchen appliances and food service equipment. Working knowledge of preventive maintenance systems and basic tools. Familiarity with reading electrical and plumbing schematics. Knowledge of smart kitchen equipment and energy-efficient technologies is a plus. Soft Skills Detail-oriented with strong problem-solving abilities. Team player with effective communication skills to coordinate with chefs, supervisors, and vendors. Ability to work in a fast-paced, hot kitchen environment. Strong sense of urgency and ownership. Job Type: Full-time Pay: ₹11,000.00 - ₹13,200.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

1. Support the Chef de Partie in the preparation and presentation of dishes, following standardized recipes and presentation guidelines. 2. Oversee the preparation of ingredients, ensuring that everything is prepped and ready for cooking according to the kitchen’s needs. 3. Assist in managing junior staff, delegating tasks and ensuring that they follow kitchen protocols and guidelines. 4. Ensure that your section of the kitchen is kept clean and organized, with proper food storage and safety procedures in place. 5. Contribute to menu ideas and recipe adjustments during team discussions and kitchen meetings. 6. Carry out additional responsibilities as requested by the Chef de Partie or other senior kitchen staff. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹27,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Kitchen Staff Location : Jubilee hills, Hyderabad Job Type : Full-time Salary : ₹15000 Shift : Rotational Immediate Joining Required About Us: Bagel Brigade is a rapidly expanding quick-service restaurant (QSR) brand specializing in freshly baked bagels and customizable meals. Being India's first breakfast QSR, our mission is to deliver high-quality, made-to-order food. As we grow our presence in Hyderabad, we're seeking enthusiastic individuals. Key roles and responsibilities: Serve bagels, cream cheese spreads, sandwiches, and beverages. Assist in preparing and assembling menu items in the kitchen. Keep the counter clean & organized. Ensure that hygiene and food safety standards are followed at all times. Support the team during peak hours and participate in opening and closing duties. Qualifications Required: Minimum 10th pass. Skills requirement: No predefined skills required. Must be able to commute Ability to communicate in either English, Hindi, or Telugu. Ability to work in rotational shifts. Locals preferred. What You’ll Get: A chance to be part of India's first QSR operation. Clean, energetic work environment. Training & Certification. Job Type: Full-time Pay: 15000 per month Schedule : Rotational shift Work Location: In person Job Type: Full-time Pay: ₹10,000.00 - ₹13,000.00 per month Schedule: Rotational shift Work Location: In person

Job Title: Kitchen Supervisor Location: 17th cross, Malleswaram, Bengaluru - 560003 Job Type: Full-Time Reports to: Kitchen Manager Job Summary: We are looking for a dedicated and experienced Kitchen Supervisor to manage and oversee daily kitchen operations. The ideal candidate is a strong leader with a passion for food quality, team management, and kitchen efficiency. You’ll be responsible for maintaining high food safety standards, training kitchen staff, and supporting smooth service during busy hours. Key Responsibilities: Supervise kitchen staff and ensure all tasks are completed efficiently and to standard Oversee food preparation, portioning, and presentation Monitor inventory levels and assist with ordering supplies as needed Enforce food safety, cleanliness, and sanitation standards Assist in scheduling shifts and managing kitchen staff attendance Train new kitchen team members on company procedures and safety protocols Maintain kitchen equipment and report any issues Collaborate with chefs and management to update menus and implement improvements Control waste and manage portion control to ensure cost efficiency Requirements: Strong knowledge of food safety standards and kitchen hygiene Ability to lead, motivate, and train a team Excellent communication and organizational skills Ability to work in a fast-paced environment and handle pressure Availability to work evenings, weekends, and holidays as needed Documents need to be carry: Please carry your documents at the time of joining, Kindly bring your testimonial & documents as per the List given below: 1. Xerox Copies of your Educational Certificates. 2. Xerox Copy of Aadhaar Card, Pan Card & Bank Pass Book or Cheque Leaf. 3. Xerox Copy of Experience Certificates & Last Employers Relieving Letter. 4. 2 Passport & 2 Stamp Size Photos Kindly acknowledge the receipt of the same. Job Types: फ़ुल-टाइम, स्थायी Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: खाने की पेमेंट पेमेंट वाली छुट्टियाँ प्रॉविडेंट फ़ंड Work Location: In person