513 Kitchen Management Jobs

Lead kitchen ops, master Tandoor & Mughlai cuisine, standardize recipes, manage costs, train staff, ensure hygiene, innovate menus, and uphold brand excellence with authentic Indian flavors. Required Candidate profile 3-7 years of culinary experience with at least 1–2 years in a QSR or casual dining leadership role.Strong expertise in Indian grills, kebabs, tandoor, and Mughlai based menus.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: * Basic understanding of cooking methods, ingredients, and equipment * Good hygiene and cleanliness practices * Ability to lift heavy objects and remain on your feet for extended periods of time * Attention to detail and strong communication skills * Ability to fol...

This is a full-time on-site role for a Barista. The Barista will be responsible for food preparation in accordance with established recipes and procedures while maintaining a clean, orderly and sanitary kitchen. They will also be responsible for providing excellent customer service, preparing and serving coffee, tea, and other drinks, as well as engaging in interpersonal communication with customers. Qualifications Barista skills and knowledge of coffee and tea preparation Excellent Communication and Interpersonal Skills Worked with a Coffee Chain. Customer service and Food preparation experience A strong desire and passion for crafting and serving high-quality drinks to customers Ability to...

Role & responsibilities: Sous Chef - All cuisine Support Chefs in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff...

The Associate Professor in Food Production at the School of Hotel Management is responsible for delivering high-quality education and training to students pursuing a career in hospitality and culinary arts. The role involves developing and delivering curriculum in food production, covering topics such as culinary techniques, kitchen management, food safety, nutrition, and international cuisines. The associate professor is expected to create engaging lessons, conduct practical sessions in the kitchen labs, and supervise student projects and internships. In addition to teaching, the faculty member is involved in research activities, contributing to the advancement of knowledge in food producti...

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Exp.- Minimum 6 years of experience in hands on cooking

We are looking for 3 experience chefs/cooks a Biriyani Master, Chinese expert and an Andra cuisine specialist The chefs should be good with cooking Biriyani, Chinese or Andhra cuisines (Must have at least worked on any two of these) Preparing dishes with precision and attention to detail, ensuring consistent quality and taste The Chefs will have to manage inventory and also mentor/guide the helpers Must have restaurant experience. Prefer Andhra hotel experience The chefs will be responsible for maintaining the food safety/health and safety standards Assist in menu development and ensure the kitchen operates efficiently

As a Chef at The Bay Club, managed by the Oberoi Group, you will play a crucial role in planning and preparing a variety of dishes to maintain high standards of cleanliness and hygiene in the kitchen. Your responsibilities will include managing kitchen staff, sourcing quality ingredients, and keeping track of kitchen inventory. Collaboration with the food and beverage team is key to creating and updating menus that ensure customer satisfaction through the quality and presentation of meals. Key Responsibilities: - Plan and prepare a diverse range of dishes in line with the club's standards - Ensure cleanliness and hygiene are maintained in the kitchen at all times - Manage kitchen staff, prov...

As a Culinary Intern, you will be involved in assisting in food preparation, managing the kitchen, developing recipes, and ensuring that food safety and sanitation standards are met. Responsibilities: - Assisting in food preparation - Kitchen management - Recipe development - Ensuring food safety and sanitation standards are met Stipend: 5000 INR,

We are looking for a talented and experienced Head Chef (Continental) to lead our kitchen operations. The ideal candidate must have strong expertise in Continental cuisine, creative menu development skills.

Job Description : Chef de Partie (CDP) Role Overview: We are seeking experienced Chefs de Partie (South Indian / North Indian & Tandoor / Arabic / Chinese / Continental) to join our premium multi-cuisine restaurant in Tripunithura, Kochi. The CDP will manage a specific kitchen section, ensure food quality and consistency, train junior staff, and support the Sous Chef & Executive Chef in daily operations. Key Responsibilities: Prepare and supervise dishes in assigned section with authentic taste and presentation. Train and guide Commis & Helpers, ensuring skill growth. Maintain hygiene, food safety, and FSSAI compliance at all times. Assist in menu planning, portion control, and cost manageme...

Oversee kitchen operations, plan menus, ensure authentic multi-cuisine taste, uphold quality & hygiene, control food costs, train and lead staff, manage inventory, and ensure FSSAI compliance while delivering excellent guest experiences.

Faculty Food Production | Culinary Arts Instructor Employer: NIPS Institute of Hotel Management (est. 1993) NAAC & AICTE approved, with 20,000+ alumni across 80+ countries and campuses in Kolkata, Ranchi, Bhubaneswar, and Shillong. Location: Kolkata Experience: 3–8 years (teaching or professional kitchen) Type: Full-time About NIPS NIPS Institute of Hotel Management is one of India’s oldest and most awarded hospitality institutes. Known for culinary innovation, record-breaking events, and global placements, NIPS provides world-class training in Food Production, Culinary Arts, Hospitality, and Tourism. Role Overview We are seeking a passionate and experienced Food Production Faculty | Culinar...

-Job Responsibilities: - Prepare and cook high-quality Continental dishes - Develop new recipes and refine existing ones - Maintain cleanliness and organization in the kitchen - Manage inventory, order supplies, and control waste - Supervise kitchen staff and support their professional development -Qualifications: - Education: Degree or diploma in Culinary Arts or related field - Experience: Minimum 8-10 years of experience as a chef, with a focus on Continental cuisine - Certifications: Specialized certifications in European culinary arts can be advantageous

The Business Development Manager International Business (Asia Cluster) will be responsible for driving market entry, revenue growth, and strategic partnerships across various countries in the Asia Cluster. The role will hold full P&L accountability for the cluster, ensuring profitable growth while strengthening Britons brand presence in both emerging and developed markets. Key Responsibilities Business Development & Sales Identify, evaluate, and develop new business opportunities across all cluster countries. Build and manage strong relationships with distributors, hospitals, clinics, and key accounts . Achieve sales targets and ensure consistent revenue growth. Conduct market mapping, compe...

Responsibilities: Develop menus, manage kitchen operations, ensure food quality. Oversee menu planning, food costing, preparation & Indian cuisine. Control wastage, implement menu engineering & recipe dev.

Have exp in South Indian,Chinese,Continental etc Cooking experience. Planning menus, preparing and cooking food, managing kitchen staff, overseeing inventory, and ensuring food quality, safety, and sanitation.

As a Cook, your responsibility will include: - Preparing tasty meals for customers on time - Preparing vegetables and garnishes - Cooking menu items using various kitchen gadgets and cooking methods - Ensuring food items are always fresh before serving - Maintaining a clean kitchen station and work area, and ensuring utensils and kitchen equipment are left clean after each use - Collaborating with other kitchen staff to ensure consistent and high-quality food service - Resolving issues related to food orders or customer complaints efficiently - Having knowledge about the daily menu and accommodating dietary requests - Arranging, garnishing, and plating dishes to a high standard - Checking fo...

As the Lead Chef at Truffles, your role will involve spearheading menu innovation for Continental and Pan-Asian categories, ensuring a blend of creativity and relevance. You will be tasked with conceptualizing and testing new dishes that align with the Truffles brand vision. Overseeing food trials, tastings, and product launches in collaboration with the operations team will be a key responsibility. Maintaining high culinary standards and ensuring consistency across all outlets will also fall under your purview. In addition, you will need to stay updated on culinary trends globally and adapt them to suit the Truffles customer base. Mentoring and guiding junior chefs to foster a culture of cr...

We are looking for a highly motivated and enthusiastic Kitchen On-the-Job Trainee (OJT) to join our team in the hospitality industry. This role is ideal for freshers with 0-1 years of experience, offering an excellent opportunity to learn and grow with our company. Roles and Responsibility Assist kitchen staff in preparing and cooking high-quality dishes. Maintain a clean and organized kitchen environment. Develop and implement new menu ideas to enhance customer satisfaction. Collaborate with other departments to ensure seamless service delivery. Participate in inventory management and stock control. Ensure compliance with health and safety regulations. Job Requirements Ability to work well ...

We are looking for a skilled Executive Chef with 8 to 10 years of experience in the hospitality industry. The ideal candidate will have a strong background in culinary arts and leadership. Roles and Responsibility Manage kitchen operations, including food preparation, cooking, and service. Develop menus catering to diverse tastes and dietary requirements. Supervise and train junior staff members to ensure high-quality service. Maintain inventory of ingredients and supplies, ensuring minimal waste. Implement effective time management and organizational skills to meet deadlines. Collaborate with other departments to ensure seamless service delivery. Job Requirements Proven experience as an Exe...

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organi...

Responsibilities: * Manage kitchen operations * Develop menus & recipes * Prepare food with culinary expertise * Maintain high standards of quality control * Collaborate on menu planning & development

As a Sous Chef specializing in South Indian cuisine at The Grand Kalpakavadi INN in Haripad, your role involves: - Assisting in the preparation and design of all food and drinks menus. - Producing high-quality plates that excel in both design and taste. - Ensuring the kitchen operates efficiently to meet our quality standards. - Stepping in for the Executive Chef to plan and direct food preparation as needed. - Resourcefully solving any issues and taking charge of problematic situations. - Managing and training kitchen staff, establishing work schedules, and evaluating staff performance. - Ordering supplies to maintain appropriate inventory levels. - Upholding sanitation regulations and safe...

You will be responsible for preparing and cooking a wide range of traditional Kerala dishes. Additionally, you will ensure that all meals are prepared and presented to high standards. It will be your duty to develop and innovate new dishes while maintaining traditional flavors. Managing kitchen inventory, procuring necessary ingredients, and maintaining a clean and organized kitchen environment will also be part of your role. Furthermore, you will train and mentor junior kitchen staff in Kerala cuisine techniques and collaborate with restaurant management on menu planning and special events. - Proven experience as a chef specializing in Kerala cuisine is a must. - A culinary degree or equiva...