972 Kitchen Management Jobs - Page 19

Company Description Podi Point is where authentic South Indian flavors meet modern dining, backed by a robust central kitchen ensuring consistent quality. We aim to bring wholesome and flavorful South Indian cuisine to every neighborhood. With efficient SOPs, curated recipes, and a commitment to quality, we are building a scalable food brand that delights customers daily. We have 5 new outlets planned for 2026, marking the next phase of our expansion journey. Podi Point is set to become a trusted name in the QSR and casual dining space. Role Description This is a full-time on-site role for a South Indian Executive Chef located in Ujjain. The Executive Chef will oversee daily kitchen operatio...

Job Summary: Catering Executive is responsible for preparing and cooking food as per standard recipes and directions given by the Kitchen Manager / Head chef. The role requires basic culinary skills, kitchen discipline, and a passion for quality food. The Executive plays a key role in maintaining high hygiene standards and assisting in the smooth functioning of the kitchen. Key Responsibilities: Prepare, cook, and present food items according to standard recipes. Assist senior chefs in the daily operations of the kitchen. Maintain cleanliness and hygiene in the kitchen area. Follow proper food handling procedures and safety guidelines (FSSAI/HACCP standards if applicable). Ensure timely mise...

Job Overview We are seeking a highly motivated and experienced Restaurant Manager to lead our team, ensure excellent customer service, and oversee all aspects of daily operations. The ideal candidate will have a strong background in restaurant management, exceptional organizational skills.. Key Responsibilities Operations Management Oversee the daily operations of the restaurant, ensuring smooth workflow and compliance with company standards. Monitor inventory, order supplies, and manage budgets effectively. Ensure adherence to food safety and health regulations. Team Leadership Recruit, train, and supervise staff, fostering a positive work environment. Schedule shifts, delegate tasks, and m...

We are hiring for experienced Kitchen Supervisor, who has to supervise and coordinate kitchen operations, ensuring high-quality food preparation and presentation, while maintaining kitchen safety, hygiene, and efficiency standards. Required Candidate profile Candidate must have excellent working expertise and minimum 2 years experience in a hotel or restaurant of good standards. Ensure timely and efficient service delivery.

Role Overview: As a Cook at AVN AROGYA HEALTH CARE LIMITED, your main responsibility will be to prepare a variety of meals for patients and staff while ensuring that dietary requirements are met. This is a full-time on-site role based in Madurai. Your daily tasks will include planning menus, ordering and storing ingredients, maintaining a clean and organized kitchen, and strictly adhering to all food safety regulations. In addition to this, you will collaborate with nutritionists and other healthcare professionals to provide nutritious and appetizing meals. Key Responsibilities: - Prepare a variety of meals for patients and staff while ensuring dietary requirements are met - Plan menus, orde...

Role Overview: As a skilled Indian Cuisine Chef, you will be responsible for preparing and presenting authentic Indian dishes with consistency and precision. Your role will involve supervising junior staff to ensure adherence to kitchen standards and hygiene practices. Additionally, you will assist in menu development and conduct new recipe trials for Indian cuisine. Monitoring food quality, portion control, and reducing kitchen wastage will be crucial aspects of your daily tasks. You will also be expected to ensure timely mise-en-place and efficient execution during peak hours. Maintaining cleanliness and compliance with food safety protocols is essential for this role. Key Responsibilities...

OrganizationHyatt Centric Sector 17 Chandigarh Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration, Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; prefera...

OrganizationPark Hyatt Chennai Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations, To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration, Qualifications Minimum 1 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel; preferably with experience in luxury international brands Qualification in Kitchen Produ...

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.

Minimum 10 years of experience as a professional chef. Expertise in multicuisine cooking , with strong skills in Continental cuisine . Ability to create and manage diverse menus while maintaining high-quality standards. Strong knowledge of kitchen operations, food safety, and hygiene practices. Creativity in presentation and innovation in dishes. Leadership qualities to manage and guide kitchen staff.

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.