296 Kitchen Management Jobs - Page 12

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

Profile :- Kitchen Member Salary - 16500/ Months CTC In Hand 12300 Location - Hyderabad ( PJR Layout , Kothapet 1 , Lothkunta, Nizampet 4, Balkampet ,Nampally ) For joining Contact - Golu Singh (6287153256)

Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Lite Bite Foods. Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff. Recruit, train and develop all kitchen employees. Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering. Manage day-to-day Kitchen operations and culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support management with Catering Proposals, Menu Pricing and Menu Innovation. Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase. Standardize Production Recipes to ensure consistent quality. Responsible for continued growth of overall: Cost, Quality, Presentation and Innovation. Execute all off-site Catering that requires on-site support. Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Collaborate with Brand Head on expense tracking for accurate financial projections. Responsible for all the kitchen purchasing. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards. Train and manage kitchen personnel and supervise all culinary activities.

Kitchen Helper: Key Responsibilities: Food Preparation Assistance: Wash, peel, and chop vegetables and fruits as per instructions. Help with basic cooking preparations such as kneading dough, soaking pulses, grating, grinding, etc. Assist in packing, plating, or portioning food when required. Kitchen Maintenance & Hygiene: Keep workstations, prep counters, and utensils clean and organized. Clean kitchen floors, walls, shelves, and storage areas as per cleaning schedules. Regularly disinfect cutting boards, knives, and chopping areas. Inventory & Storage Support: Help receive and store raw materials under supervision. Place ingredients and supplies in designated storage areas properly labeled and covered. Inform chef or cook when ingredients or materials are running low. Waste Management: Collect and dispose of kitchen waste and garbage in a hygienic manner. Follow waste segregation practices for wet and dry waste. Support During Meal Service: Refill food items from kitchen to service area as directed by the cook or chef. Assist in dishwashing, refilling water, and setting up food counters if needed. Qualifications: Minimum 10th pass preferred. Prior experience in kitchen operations is an added advantage. Skills & Competencies: Physically fit and able to work in a hot kitchen environment. Willingness to follow instructions and learn new tasks. Basic understanding of hygiene and cleanliness. Cooperative and respectful team behavior. Ability to work swiftly and efficiently during rush hours.

Job Summary: Assist the Executive Chef in managing and overseeing the kitchen operations, ensuring consistent quality, food safety, and high standards in food preparation. Lead kitchen team members during service and support the creation of menu items that elevate the guest dining experience Duties & Responsblities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise kitchen staff and coordinate food preparation activities during service. Ensure consistency and quality in food taste, presentation, and hygiene. Assist in the development and implementation of new dishes and menus. Monitor and maintain inventory levels; ensure timely requisitions and minimize wastage. Enforce strict health and hygiene standards as per company and regulatory guidelines. Train and mentor junior kitchen staff, ensuring compliance with recipes and kitchen standards. Maintain cleanliness and organization in all kitchen and storage areas. Collaborate with F&B service team to ensure timely and smooth service. Step into the role of Executive Chef in their absence. Maintain daily production logs, temperature charts, and cleaning schedules. JOB KNOWLEDGE, SKILLS & ABILITIES Strong culinary skills and deep knowledge of cooking techniques and cuisines. Leadership and team management abilities. Time management and ability to work under pressure in a high-paced environment. Knowledge of food safety and sanitation standards (FSSAI or equivalent certification preferred). Excellent communication and interpersonal skills. Computer literacy for menu planning, stock management, and documentation. Creativity in food presentation and menu design.

Greetings!! We're currently seeking a skilled and passionate Chef who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Salary : Upto 45K + PF + Medical Insurance + Free Food Day Shift Mode of Working : Work From Office Suitable candidates share resume at priyanka.m@championsmail.com Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Develop menus, recipes, and pricing strategies to meet business objectives. Oversee inventory management, minimizing waste and optimizing stock levels. Supervise staff performance, providing guidance on food safety protocols and customer service standards. Collaborate with other departments to ensure seamless service delivery. Desired Candidate Profile 4-7 years of experience as an Executive Chef or similar role in a hotel or restaurant setting. BHM (Hotel Management) degree from a recognized institution. Proven track record of successful menu planning, food costing, and food preparation techniques.

Position Overview: We are looking for a dynamic and experienced Executive Chef for our Hyderabad location to lead the culinary programs for two distinct concepts. The role requires deep knowledge in Asian, Mediterranean, and/or Modern Indian cuisines , excellent team leadership, and strong operational skills. The chef will drive innovation, quality, and consistency across both brands. Key Responsibilities: Execute the distinct menus for both Kyma and Butterfly High, ensuring each brand maintains a strong, differentiated identity. Supervise and mentor head chefs and kitchen teams across both concepts; implement standardized processes and ensure skill development . Maintain high standards of food quality , consistency, presentation, and hygiene. Regularly review menu performance and optimize based on feedback, food cost, and market trends. Manage food and labor costs in line with company targets; implement portion controls and waste management systems. Oversee kitchen inventory procurement & management Ensure compliance with health and safety regulations, FSSAI standards, and company protocols. Maintain audit readiness and documentation across locations. Work closely with operations, marketing, and events teams to deliver cohesive guest experiences (e.g., curated tasting menus, chefs tables, festive specials). Key Requirements: Minimum 10+ years of culinary experience , with preferred 2-3 years in an Executive Chef role handling multiple brands or outlets. Proven expertise in Asian and Mediterranean cuisine (for Kyma) and Modern Indian cuisine (for Butterfly High). Strong leadership, team-building, and kitchen administration skills. Experience with food costing, budgeting, inventory management & recruitment for staff. Culinary degree or equivalent professional training preferred. Creative mindset with the ability to balance brand consistency and culinary innovation.

RESPONSIBILITIES: Assists the F&B Manager & the Head Chef in the all food production and day-to-day operations of the kitchen. Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process & eestablish portion sizes Monitor inventory levels and perform weekly inventory assessments & maintain weekly and monthly cost reports. Provides direction to kitchen staff, ensuring execution of all employee duties. Oversees and calendaring the training and development of kitchen staff. Make employment hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 08-10 years of relevant, hands-on culinary experience, with at least two of those years spent in the current position of Jr sous chef or Senior CDP. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations. Computer Skills: Moderate computer skills & Knowledge in Property Management Software (PMS).Role & responsibilities Preferred candidate profile Perks and benefits

CANDIDATES MUST BE FROM MUMBAI Role & responsibilities 1. Section Management Take full responsibility for a specific section (e.g., grill, fish, pastry, sauce). Prepare and cook menu items to a high standard within that section. Ensure smooth operation and service from their station. 2. Food Preparation Follow recipes and plating guidelines precisely. Prep ingredients in advance and maintain stock levels. Ensure consistency in taste, texture, and appearance. 3. Supervision of Junior Staff Oversee and mentor commis chefs and trainees working in the section. Delegate tasks appropriately and monitor performance. 4. Quality Control Maintain high food quality and presentation standards. Conduct regular checks on portion size, cooking techniques, and seasoning. 5. Health, Hygiene, and Safety Ensure cleanliness and organization of the work area. Follow food safety and hygiene regulations (HACCP). Monitor equipment for cleanliness and report any faults. 6. Inventory and Stock Control Assist in managing stock rotation and minimizing waste. Inform the sous chef or head chef when stock levels are low. 7. Team Collaboration Work closely with other sections and communicate during service. Attend briefings and contribute to daily or weekly kitchen meetings. 8. Training and Development Help train new staff and apprentices. Stay updated on culinary trends and new techniques. Preferred candidate profile - Past experience in Asain cooking would be prefered but not mandatory - Candidates must be from Mumbai

Role & responsibilities Ensure the smooth accommodation of students. Maintain a record of all students and their attendance. Address any personal concerns of students and provide support Enforce hostel rules and regulations strictly. Maintain discipline among students and report any serious issues to higher authorities. Conduct regular inspections of rooms and common areas. Monitor the entry and exit of students and visitors. Ensure that fire safety and emergency protocols are followed. Report security breaches or incidents promptly. Maintain proper records of maintenance requests, complaints, and inventory Coordinate with housekeeping, maintenance, and mess staff for smooth operations Assist in hostel admissions and allotment of rooms. Ensure cleanliness and hygiene standards are maintained in the hostel. Coordinate with medical facilities for any health emergencies Monitor food quality and mess hygiene Preferred candidate profile Prior experience in hostel administration or student management Strong communication and interpersonal skills Ability to handle emergencies calmly Require staying on the hostel premises Will be on-call during off-hours for emergencies May work weekends or evenings depending on the situation

Job Role: Chef-Dietary Services Location: SNMC Agra Medical College, Agra, Uttar Pradesh, and Autonomous State Medical College, Pilibhit Company: Mr. Johnny Care Services (India) Pvt. Ltd. Salary: Up to 20,000 per month Job Type: Full-Time About the Role: We are looking for a skilled and responsible Chef to manage and operate the dietary kitchen services at Autonomous State Medical College, Pilibhit. The role involves preparing hygienic, nutritious, and patient-friendly meals in accordance with hospital dietary protocols. Key Responsibilities: Prepare and cook meals as per dietitian-approved hospital menu and dietary guidelines. Maintain cleanliness, hygiene, and food safety standards in the kitchen at all times. Ensure timely preparation and distribution of meals to patients, staff, and other stakeholders. Supervise kitchen helpers and ensure smooth functioning of the kitchen operations. Manage daily inventory of ingredients and report requirements in advance. Follow standard operating procedures and comply with hospital dietary protocols. Ensure minimal food wastage and cost-effective meal preparation. Assist during audits and inspections related to hygiene and food safety. Qualifications and Experience: Minimum 2-3 years of experience as a chef or cook in a hospital, healthcare, or institutional setup. Knowledge of dietary and therapeutic meal preparation is preferred. Basic education or culinary certification is an added advantage. Ability to work in a team and manage kitchen staff. Familiarity with hygiene and food safety standards. Desired Skills: Cooking skills across vegetarian, Indian, and patient-friendly meals. Good understanding of hospital kitchen operations. Time management and multitasking. Team leadership and communication.

Role & responsibilities Menu Planning Design customized menus based on client preferences, dietary needs, and seasonal ingredients. Meal Preparation – Cook high-quality daily meals, ensuring taste, presentation, and nutritional value. Grocery Shopping – Source fresh, premium ingredients and manage food inventory. Dietary Accommodation – Prepare meals tailored to allergies, intolerances, or specific diet plans. Kitchen Maintenance – Keep the kitchen clean, organized, and in compliance with hygiene standards. Pantry Management – Monitor and restock pantry and fridge items as needed. Event Catering – Plan and cook for in-home events, parties, or special occasions. Budget Management – Manage food costs and stay within the agreed budget. Client Communication – Maintain open communication to adapt meals and schedules based on feedback. Preferred candidate profile

Preferred candidate profile We are seeking a talented and motivated Sous Chef to join our dynamic culinary team. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring the highest quality of food production, and maintaining a productive and positive work environment. Responsibilities: Assist the Head Chef in daily kitchen operations, including menu planning, food preparation, and inventory management. Supervise and train kitchen staff, ensuring adherence to recipes, cooking techniques, and sanitation guidelines. Monitor food quality and presentation, ensuring all dishes meet our standards before serving. Collaborate with the Head Chef to develop new dishes and seasonal menus. Maintain a clean and organized kitchen environment, following food safety regulations and hygiene practices. Manage kitchen expenses and minimize waste through careful planning and portion control. Handle administrative tasks such as scheduling, ordering supplies, and managing kitchen budgets. Requirements: Proven experience as a Sous Chef or similar role in a high-volume kitchen environment. Ready to relocate . Accommodation and meals will be provided Excellent leadership and organizational skills. Strong knowledge of culinary techniques, food safety regulations, and kitchen management. Ability to work well under pressure and in a fast-paced environment. Diploma or degree in Culinary Arts or related field preferred. Certification in food handling and sanitation practices is a plus. Passion for food and dedication to delivering an exceptional dining experience. Benefits: Competitive salary commensurate with experience. Health insurance, employee discounts, and other benefits. Opportunity for career growth and development in a reputable hospitality establishment.

Role & responsibilities Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods. Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage. Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard. Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording. Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard. Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target. Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results. Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product. Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff. Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies. Preferred candidate profile 1. Should have 10 years of schooling 2. Should have fluent english communication 3. Worked in 5 & 4 star hotel or renowned 5 dinning resturant in same capacity Perks and benefits 1. This position will involve travelling to various countries with out any cost. 2. No Cost and comfortable shared cabin accommodations 3. Free meals 4. Exceptional amenities 5. Extensive learning and recreational programs available to all of teammates.

Full job description Responsible to oversee Restaurant operations across multiple locations in & outside Bangalore, ensuring efficiency, profitability, and high standards of customer service. Set and achieve sales targets, develop strategies for growth, and implement policies to enhance performance and productivity. Excellent interpersonal and communication skills to interact with staff, customers, and higher management Manage the daily restaurant & kitchen operations of multiple stores or locations Maintain high standards of customer service and address any customer complaints or concerns effectively. Capable to recruit, train, and mentor managers and staffs, build a high-performing team across all locations. Manage budgets and expenses, ensuring financial targets are met while optimizing operational efficiency. Report to GM or senior management on performance metrics, operational goals, and strategic initiatives. Willingness to travel frequently within the assigned region to oversee operations and support teams. Contact Hr Department 7829619903

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

*Assist the Executive Chef in planning and executing menus *Prepare food items according to standardized recipes and quality standards *Manage and supervise kitchen staff *Assist with inventory management, ordering, and cost control

Dear Candidate, Greetings of the day!!! Profile - Train Hostess, or Chef for Kitchen, (Fresher can apply for Trainee) We are currently seeking candidates for the position of Train Hostess (Trainee) for our Train Vande Bharat / Chef for Kitchen Operation . Below are the details of the position: Desired Candidate Profile Post: Train Hostess / OR Chef For Kitchen (Male only) 0-1 years of experience in hospitality industry (hotels/restaurants/cafes). Location: Pan India Stipend: (20,000- Per month For Hotel Management Degree Holder) / (18,000-Per month Diploma holder) Facility Provide: Food Working days: 6 days a week Uniform: 1 uniform Education : Hotel Management Degree / Diploma Completion of formal education in hotel management or related field (e.g., IHM). Knowledge of catering operations, food production processes, steward activities. Ability to work effectively under pressure while maintaining high standards of quality control. Job Description of Train Hostess: Fresher can apply Welcoming Train Passengers Serving meals and refreshments to passengers Resolving passengers' queries and complaints Coordinating with other train staff Collecting feedback from passengers Job Description of Chef Commi 1/2/3 Fresher can apply Prior experience in a kitchen/culinary role preferred (Fresher can apply for Trainee Chef Role). As a Chef, you will be responsible for preparing high-quality food maintaining consistency, hygiene, and presentation standards. Chef will be responsible Kitchen Operation. Team-oriented with good communication and multitasking skills. Support in daily food prep activities (washing, chopping, and organizing). No experience needed, just a positive attitude and willingness to learn can Apply now! You can find more details about our company on our website: www.rkbusinessgroup.com A brief about the company: RK Group is a 60 years old establishment and has a diverse presence in Railway food catering, QSR, Tourism, Hotels, Hospitals and Media & Advertising. The brands owned by the Group are Dialtrip, Comesum, Royal India Train Journeys (RITJ), Media on Track (MOT), & Sendha. We have the largest share in the catering operations of Indian Railways. We operate through 180 -200 Base Kitchens at various locations spread throughout the country and serve food in Rajdhani/Shatabdi/Vande Bharat & other luxury trains of Indian Railways. Thank you for your attention to this matter. Urgently hiring Hotel Management / Diploma 100 in trains and 100 in kitchen Urgent Hiring- Hotel Management Diploma / Degree in Trains and Kitchen Operation Location Pan India. (Hospitality Industry, Railway Culinary Services) New Delhi (10), Kanpur (10), Gorakpur (10), Varanasi (10), Chandigarh (5), Ludhiana (5), Amristsar (5), Bhopal (10), Indore (5), Chennai (10), Bangalore (10), Secundrabad (10), Trivendrum (10), Coimbatore (10), Mumbai (10), Pune (5), Nagpur (5), Bhopal (5), Patna (5), Kolkatta (10), Guwahati (10).

We are looking for talented individuals to join our hospitality team!! Requirements: Service staff & Kitchen staff Candidates should have good communication skills and presentable and ability to work in a fast - paced environment.

Job Title : Kitchen Supervisor Dietary Services Location : Autonomous State Medical College, Pilibhit, Uttar Pradesh, SNMC, Agra Medical College and AIIMS, Gorakhpur, Uttar Pradesh. Company : Mr. Johnny Care Services (I) Pvt. Ltd. Salary : Up to 20,000 per month Employment Type : Full-time Experience : Minimum 2 years in kitchen or dietary supervision preferred Joining : Immediate Job Summary: We are seeking a responsible and proactive Kitchen Supervisor to oversee daily operations of the dietary kitchen at our new setup in Autonomous State Medical College, Pilibhit. The ideal candidate will ensure smooth coordination between kitchen staff, dietitians, and hospital administration, maintaining hygiene, timely food service, and adherence to dietary guidelines. Key Responsibilities: Supervise and manage kitchen staff and food service assistants. Ensure timely preparation and delivery of patient meals as per diet chart. Maintain kitchen hygiene, cleanliness, and food safety standards. Coordinate with dietitians and hospital management regarding meal plans and special diets. Monitor stock levels and ensure availability of ingredients and supplies. Maintain records of food production, inventory, and staff attendance. Handle kitchen equipment, oversee maintenance, and report issues. Ensure compliance with hospital and company SOPs and guidelines. Assist in training new staff on food safety and kitchen operations. Prepare daily reports and share updates with company management. Requirements: Minimum 10+2 or equivalent education; diploma in food service/hotel management/dietetics preferred. Prior experience in hospital kitchen, dietary, or food service supervision (2+ years preferred). Knowledge of dietary guidelines, food hygiene, and safety protocols. Strong leadership, communication, and organizational skills. Ability to handle kitchen staff and multitask in a hospital setting. Basic knowledge of Microsoft Excel and reporting. Benefits: Fixed salary up to 20,000/month Opportunity to work in a reputed medical institution Growth opportunities within Mr. Johnny Care Services (I) Pvt. Ltd.