68 Kitchen Operations Jobs

As an Indian Cook, your primary responsibility will be to prepare and cook a diverse range of Indian dishes, both traditional and modern, in a professional and efficient manner. You will be expected to uphold high standards of food quality and hygiene while overseeing the overall kitchen operations. This may involve supervising kitchen staff to ensure smooth and organized processes. Ensuring the cleanliness of the kitchen and strict adherence to food safety regulations will be essential aspects of your role. You will be required to maintain a well-organized and sanitary work environment to guarantee the health and safety of both customers and staff. This is a Full-time, Permanent position that offers a range of benefits including food provisions, health insurance, leave encashment, life insurance, paid sick time, and Provident Fund contributions. The work location for this role is on-site, requiring your presence in person to fulfill the duties effectively. If you are passionate about Indian cuisine and possess the necessary culinary skills and organizational abilities, we welcome you to join our team as an Indian Cook. Your dedication and expertise in preparing and presenting authentic Indian flavors will be valued as part of our kitchen staff.,

Fashion TV is a leading global network renowned for its luxury fashion and lifestyle content, reaching over 2 billion viewers in 190+ countries. With a successful track record of 23 years and over 150 ventures, we are continuously pushing boundaries in the industry. We are currently seeking a dedicated Commis 1 Chef specializing in Indian Cuisine to join our team. In this role, you will work under the guidance of senior chefs to prepare and cook authentic Indian dishes. Maintaining consistency, quality, and hygiene standards in all food preparation processes will be a key responsibility. The ideal candidate will be proficient in managing mise en place, supporting daily kitchen operations, and upholding cleanliness and organization within the workstation. A strong understanding of Indian spices, cooking techniques, and presentation styles is essential for this position. Prior experience working in an Indian kitchen environment is advantageous. Key Skills: - Proficiency in curry preparation - Strong multitasking abilities - In-depth knowledge of Indian cuisine - Experience in kitchen operations and organization - Familiarity with mise en place principles - Expertise in Indian spice usage - Competence in various cooking methods - Commitment to food hygiene standards - Effective time management skills - Experience in tandoor cooking - Attention to detail in food preparation and presentation If you are passionate about Indian cuisine and possess the necessary skills and experience, we invite you to join our dynamic team at Fashion TV.,

The Pan Asian Sous Chef is responsible for overseeing the Pan Asian kitchen within the resort, ensuring a high standard of authentic flavors, presentation, and quality. You will need to be a creative and detail-oriented chef with a strong background in Asian cuisine who can lead and inspire a kitchen team. Your role will involve playing a key part in menu creation, food preparation, and maintaining health and safety standards to deliver an exceptional dining experience for our guests. You will collaborate with the Executive Chef to design, develop, and update menus for the Pan Asian section, incorporating fresh, seasonal ingredients. It is crucial to ensure that dishes are authentically prepared and presented with the utmost attention to detail. You will also be expected to create unique fusion dishes while staying attuned to food trends and guest preferences. Your responsibilities will include overseeing daily kitchen operations, such as food preparation, inventory management, and ensuring a smooth workflow. Monitoring quality control and consistency in all dishes served, maintaining resort standards and guest satisfaction is essential. You will need to ensure adherence to health and safety regulations to maintain a safe, clean, and organized kitchen environment. As a Pan Asian Sous Chef, you will supervise and guide kitchen staff, providing training, mentorship, and constructive feedback. Scheduling shifts and managing the kitchen team to ensure optimal productivity and teamwork will be part of your role. Encouraging a culture of collaboration, creativity, and passion within the kitchen is also important. You will assist in managing inventory and sourcing quality ingredients specific to Asian cuisine while maintaining budget and cost controls. Working with vendors to ensure a consistent supply of fresh, high-quality ingredients and monitoring and controlling food waste to ensure cost-effective use of resources will be part of your responsibilities. Occasionally interacting with guests, answering questions about menu items, special requests, and dietary preferences will also be expected. Gathering feedback to continuously improve menu offerings and guest experience is crucial for enhancing guest relations. Maintaining the highest standards of hygiene, food safety, and sanitation within the kitchen and ensuring all culinary team members comply with local and resort health regulations is essential for health, safety, and compliance. Qualifications required for this role include proven experience as a Sous Chef or similar role in Pan Asian or Asian-fusion cuisine, a culinary degree or formal training in Asian cuisine is preferred, strong knowledge of Japanese, Chinese, Thai, Vietnamese, Korean, and other Pan Asian cooking techniques and ingredients, proficiency in kitchen management, menu planning, and food cost control, excellent leadership skills, ability to work in a high-pressure environment, exceptional creativity, attention to detail, and a passion for culinary excellence. The working conditions include being able to work long hours and stand for extended periods in a high-paced environment, willingness to work on weekends, holidays, and other peak times, and the ability to lift heavy items as needed and maintain a physically active role. The compensation for this position is a competitive salary based on experience, with benefits, and resort privileges. The application process requires submitting a resume, cover letter, and any relevant portfolio or photos of your work to jagrutiofficial93@gmail.com. This is a full-time, permanent position with benefits such as food provided and internet reimbursement, a rotational shift schedule, performance bonus, and quarterly bonus. The work location is in person.,

The continental commis chef position offers a monthly salary ranging from 15,000 to 23,000. Please apply only if you are comfortable with this salary package. As a Continental Chef, you will be a valuable addition to our culinary team, showcasing your skills in preparing and presenting a diverse range of Continental dishes with precision and creativity. Your role will involve maintaining high standards of food quality, hygiene, and presentation to ensure a memorable dining experience for our guests. Your responsibilities will include preparing and cooking various Continental dishes such as Italian, French, Mexican, and Spanish cuisines. You will also be tasked with developing innovative menu items using seasonal and locally sourced ingredients, managing food stock, overseeing kitchen operations during service, and upholding cleanliness and organization in the kitchen. Additionally, you will train and mentor junior kitchen staff, collaborate with the Head Chef on menu design, and handle kitchen equipment safely. To excel in this role, you should possess a diploma or degree in Hotel Management or Culinary Arts, along with proven experience as a Continental Chef in a reputable kitchen. Your in-depth knowledge of Continental cuisine techniques and ingredients, coupled with your creativity, passion for food, and strong leadership and communication skills, will be essential. It is crucial to have a good understanding of food hygiene and safety regulations and the ability to work efficiently under pressure in a fast-paced environment. The job offers food and accommodation as additional benefits, and candidates should be willing to work flexible hours. Multilingual abilities are optional but considered advantageous. This is a full-time, permanent position suitable for both experienced professionals and fresher candidates. If you are looking to showcase your culinary skills and contribute to a dynamic kitchen environment, we invite you to apply for the Continental Commis Chef position.,

As a key member of the culinary team, you will collaborate closely with the Executive Chef in menu planning, recipe development, and culinary innovation. Your primary responsibilities will include assuming a leadership role in the kitchen, overseeing day-to-day operations, and ensuring seamless service to our guests. You will be expected to supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork. Managing food preparation, cooking, and presentation to meet and exceed quality standards will be a critical aspect of your role. Additionally, you will monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies to maintain optimal kitchen operations. It will be essential for you to ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene. You will also assist in developing and implementing kitchen policies and procedures to enhance overall efficiency and performance. Your active contribution to maintaining a positive and productive kitchen environment will be key to the success of our culinary team.,

You will be showcasing your culinary talents by actively participating in various tasks and providing leadership to the kitchen staff at W Goa, Vagator Beach, Bardez, Goa, India. Your primary objective will be to enhance guest and employee satisfaction while ensuring optimal financial performance across all food-related functions. As a Management position, you will supervise kitchen operations to guarantee a consistent and high-quality food output, along with developing and guiding the kitchen staff, including direct reports. It is essential to maintain sanitation and food standards at all times. Your responsibilities will include overseeing food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing department. To be considered for this role, you should possess a high school diploma or GED and have at least 6 years of experience in the culinary, food and beverage, or related professional field. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major from an accredited university, along with 4 years of relevant experience, will also be considered. Your core work activities will involve leading kitchen operations, setting and achieving culinary goals, ensuring culinary standards are met, providing exceptional customer service, and managing human resource activities. You will be responsible for directing day-to-day operations, setting performance standards, and monitoring staff performance. Additionally, you will oversee menu development, monitor food quality, handle customer feedback, and conduct training and coaching sessions for kitchen associates. As part of the Marriott International family, we encourage diversity and uphold an inclusive, people-centric culture. We are committed to providing equal opportunities, regardless of any protected basis. Join us at W Hotels to ignite curiosity, expand worlds, and experience life with a team that values innovation and a forward-thinking mindset. Be a part of a global brand that reinvents luxury norms and prioritizes personalized guest experiences. Your passion and dedication will help us bring our guests" passions to life through our culture and service philosophy, Whatever/Whenever. Welcome to W Hotels, where you can unleash your creativity, collaborate with a global team, and grow both professionally and personally.,

Are you passionate about food innovation and operational excellence We are looking for a Culinary Head who can lead product R&D, collaborate closely with supply chain & international teams, and ensure consistent culinary standards across our QSR stores. This is a key leadership role where creativity meets execution. In this role, you will be responsible for R&D & Product Development. You will work closely with the supply chain & international culinary teams to innovate, test, and roll out new products. Your focus will be on aligning R&D with scalability and quality standards for our QSR model. Cross-functional Collaboration is another key aspect of this role. You will partner with the supply chain team to ensure availability and quality of core ingredients. Additionally, you will help build scalable recipes and SOPs in sync with sourcing capabilities. Training & Standardization will also be a part of your responsibilities. You will train under the international culinary leads and cascade best practices across teams. It will be your duty to ensure that store managers and front-line teams are trained and aligned with product specs and quality benchmarks. Your goal will be to drive kitchen and front-of-house consistency across all stores. The ideal candidate for this role will have a minimum of 7-9 years of experience in culinary operations or chef-led roles, ideally in a multi-outlet or QSR environment. Strong R&D and kitchen operations background is required along with experience working with cross-functional teams (supply chain, training, ops). A trainers mindset is essential as you should know how to teach and scale culinary standards. Having worked with or under international brands or formats will be a bonus. This is a great opportunity to shape the "bite" that defines our brand. If you're excited about building from scratch, love rolling up your sleeves, and want to leave your mark on a growing QSR, we'd love to meet you.,

As a Chef De Partie specializing in South Indian Cuisine at Marriott International in Bengaluru, you will be responsible for preparing and cooking South Indian dishes with the utmost care and attention to detail. Your role will involve coordinating kitchen activities, ensuring the highest quality of food production, and maintaining a clean and organized kitchen environment. You will collaborate closely with the culinary team, adhere to food safety standards, and contribute to a positive kitchen culture. To excel in this role, you should have proficiency in South Indian cuisine preparation and cooking, along with experience in kitchen operations and food production. Knowledge of food safety and hygiene practices is essential, as is the ability to work effectively in a team environment. Strong communication and organizational skills will be valuable assets, as well as a creative flair and a genuine passion for culinary arts. While previous experience in a similar role is preferred, individuals with culinary certification or diploma will be at an advantage. At Marriott International, we are committed to fostering a diverse and inclusive workforce, and we welcome candidates who share our values of excellence and respect. Join us in delivering exceptional dining experiences and showcasing the best of South Indian cuisine to our guests.,

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off. Freshers can also apply.

As a Commi at PVR Cinemas, you will be an integral part of the food preparation team responsible for ensuring the delivery of high-quality food while upholding impeccable hygiene standards. Your role will involve collaborating with senior chefs to facilitate seamless kitchen operations, thereby enhancing the overall dining experience for our valued customers. The ideal candidate must possess a comprehensive understanding of Indian, Continental, and Chinese cuisines. Your primary responsibilities will include assisting in the preparation and cooking of diverse food items spanning Indian, Continental, and Chinese cuisines. It will be crucial to maintain the cleanliness and hygiene of the kitchen area and equipment, as well as ensuring the availability of all necessary ingredients and materials during operational hours. Additionally, you will be expected to provide support to the kitchen team during peak hours and hectic schedules, adhering strictly to food safety and hygiene protocols. Keeping accurate kitchen logs and records in accordance with established procedures, as well as assisting in inventory control and stock rotation, will also form part of your duties. The minimum qualification required for this position is 12th pass, coupled with a minimum of 3-6 months of experience in the hospitality or food industry. However, individuals with rudimentary food preparation skills are encouraged to apply even if they lack prior experience. Proficiency in Indian, Continental, and Chinese cuisines is essential, along with a basic comprehension of kitchen operations and food preparation techniques. The ability to perform effectively under pressure and work flexible shifts, including weekends, is paramount for success in this role. This is a full-time position that necessitates your physical presence at the designated work location.,

As a Sous Chef at Fortune Park Hotels Ltd in New Delhi, you will play a crucial role in the daily kitchen operations. Your responsibilities will include food preparation, cooking, and menu planning while maintaining the high standards set by the brand. Collaborating with the culinary team, you will be expected to create visually appealing and delicious dishes that delight guests. To excel in this role, you should possess culinary skills in food preparation, cooking, and menu planning. A good understanding of kitchen operations and food safety regulations is essential. Previous experience in managing and leading a culinary team will be beneficial, along with the ability to showcase creativity in developing new dishes and menu concepts. Strong communication and organizational skills are key as you will be working in a fast-paced environment where the ability to handle pressure is important. A certification from a culinary institute or relevant field is required, along with prior experience in a similar role within the hospitality industry. If you are passionate about culinary arts and are looking for an opportunity to showcase your skills in a renowned hotel chain, this role at Fortune Park Hotels Ltd could be the perfect fit for you. Join us in delivering exceptional dining experiences to our guests and be a part of a dynamic team dedicated to excellence in hospitality.,

As a Sous Chef at Fortune Park Hotels Ltd in New Delhi, you will be responsible for the daily kitchen operations, including food preparation, cooking, and menu planning. Working closely with the culinary team, you will ensure the delivery of high-quality, visually appealing dishes that meet the brand standards and exceed guest expectations. To excel in this role, you should possess culinary skills in food preparation, cooking, and menu planning. A deep understanding of kitchen operations and food safety regulations is essential. Your experience in managing and leading a culinary team will be critical in maintaining the kitchen's efficiency and productivity. Creativity plays a key role in this position as you will be involved in developing new dishes and menu concepts to enhance the dining experience for guests. Effective communication and strong organizational skills are important for seamless coordination within the kitchen team. The ability to thrive under pressure in a fast-paced environment is crucial for success in this role. A certification from a culinary institute or relevant field is preferred, along with prior experience in a similar role in the hospitality industry. If you are passionate about culinary excellence, possess the necessary skills and experience, and thrive in a dynamic kitchen environment, we invite you to join our team as a Sous Chef at Fortune Park Hotels Ltd.,

As the Executive Chef at our hotel, you will be responsible for leading the kitchen operations to create exceptional culinary experiences for our guests. Your role will involve menu planning, food preparation, staff management, kitchen budgeting, hygiene, and quality control to ensure guest satisfaction and maintain our reputation for excellence in dining. You will collaborate with the Food & Beverage team to plan, develop, and innovate food menus based on guest preferences, seasonal availability, and cost control. Supervising all kitchen operations, including food production, presentation, and portion control, will be a key part of your responsibilities. Additionally, you will manage and train kitchen staff to maintain hygiene, safety, and performance standards. Maintaining consistency and high quality in all food served across our restaurants, room service, banquets, and events will be crucial. You will need to control food cost, wastage, inventory, and kitchen budget effectively. Ensuring compliance with food safety regulations, hygiene standards, and cleanliness in kitchen areas is a priority. Collaborating with procurement to source high-quality ingredients within budget and fostering creativity and innovation in menu offerings while accommodating dietary and allergen requirements will be part of your role. Regular briefings, menu tastings, and kitchen inspections will also be conducted by you. Monitoring kitchen equipment maintenance and ensuring timely repairs or replacements are essential. To qualify for this position, you should have a Diploma/Degree in Culinary Arts, Hotel Management, or a related field, along with 4-6 years of culinary experience in fine dining or hotel kitchens. Expertise in various cuisines, strong leadership and team-building skills, knowledge of kitchen operations, food costing, and safety standards are essential. Creativity, attention to detail, effective communication, time management, and problem-solving abilities are required. The ability to work under pressure and a flexible schedule are also necessary. This is a full-time position with food provided as a benefit. Fluency in English is preferred, and the work location is in person. The expected start date for this role is 15/07/2025.,

The Commis Pastry and Bakery position at L'Opera French Bakery involves supporting the kitchen team in the preparation of high-quality pastries, breads, and desserts. This role is ideal for individuals passionate about developing their skills in a professional bakery setting, where they can work alongside experienced chefs to master the art of French pastry and baking. Responsibilities include assisting in ingredient preparation by following recipes and ensuring freshness and proper storage. The role also entails contributing to the production of various French pastries, breads, and desserts, while adhering to detailed instructions and operating bakery equipment safely. Quality control is paramount, with a focus on upholding the high standards of L'Opera French Bakery and participating in the decoration and presentation of finished products. Maintaining hygiene and cleanliness in the kitchen and bakery areas is essential, as well as compliance with health and safety regulations, including food handling practices. The ideal candidate should have prior experience in the bakery and pastry department, a genuine passion for French pastries and baking, and a basic understanding of kitchen and bakery operations. Attention to detail, a dedication to quality, the ability to work in a fast-paced environment, and a willingness to learn and adapt are also important qualities for this role.,

You are a talented and hardworking Commis I specializing in North Indian Cuisine, responsible for assisting the CDP in preparing authentic dishes while upholding high food quality and kitchen hygiene standards. Your key responsibilities include preparing a variety of North Indian dishes such as curries, tandoori items, kebabs, biryanis, and rotis with proper marination and spice blending for rich flavors. It is essential to follow standard recipes, maintain consistency in taste, texture, and presentation, and adhere to HACCP and food safety standards to ensure hygienic food preparation. Additionally, you will assist in kitchen operations, cutting, chopping, marination, and mise en place for North Indian dishes, monitor stock levels of essential ingredients, and ensure proper storage and handling to maintain freshness and quality. To qualify for this role, you should hold a Diploma/Certification in Culinary Arts or Hotel Management, along with at least 2 years of experience in a professional kitchen specializing in North Indian cuisine. A strong understanding of tandoor operations, curries, and traditional North Indian spices is required. Good teamwork and communication skills are also essential for this position. This is a full-time position with rotational shifts, offering a competitive salary with performance-based incentives, on-site accommodation and meals (if applicable), cell phone reimbursement, health insurance, paid sick time, Provident Fund, and a performance bonus. The work environment is fast-paced, and efficiency during busy meal periods is crucial to ensure timely food service. Your dedication to maintaining high food quality and kitchen hygiene standards will contribute to our team's success in delivering authentic North Indian cuisine to our customers.,

You will be leading our kitchen team as a talented and experienced Head Chef specializing in authentic Indian cuisine. Your passion for Indian food, creativity in menu creation, and strong leadership skills will be crucial in maintaining the highest culinary standards, ensuring food safety, and managing the team efficiently. Your responsibilities will include overseeing day-to-day kitchen operations, designing authentic Indian menus, maintaining quality and taste of dishes, training and supervising kitchen staff, managing inventory, and adhering to hygiene and food safety standards. Collaboration with restaurant management for promotions and events, staying updated with culinary trends, and regional food innovations will also be part of your role. The ideal candidate should have proven experience as a Head Chef or Senior Sous Chef in a high-volume Indian kitchen, possess deep knowledge of Indian spices and regional flavors, hold a culinary degree/diploma, demonstrate excellent leadership and team management skills, understand kitchen budgeting and stock control, and be able to work under pressure while maintaining high standards. Strong communication skills in Hindi and English are preferred. Desirable qualifications include experience in fusion or modern Indian cuisine, exposure to international kitchens or luxury hotel chains, and knowledge of dietary restrictions such as vegan, gluten-free, and Jain diets. This is a full-time position with a day shift schedule, requiring in-person work at the designated location.,

Key Responsibilities: Prepare and cook continental dishes to the highest standards. Assist the Chef de Partie in managing daily kitchen operations. Ensure mise en place is ready for service. Follow recipes and presentation specifications as directed. Maintain cleanliness and hygiene in all kitchen areas in compliance with food safety standards. Assist in inventory control, stock rotation, and proper storage of food. Ensure minimal wastage and proper portion control. Collaborate with the team to develop new menu items and specials. Maintain high personal grooming and uniform standards.

As the Sous Chef/Senior Chef de Partie at our fine-dining restaurant, you will be responsible for overseeing all aspects of kitchen operations to ensure the highest standards of food quality, presentation, and service. You will supervise and mentor kitchen staff, providing guidance, training, and feedback to Chef de Parties, Commis Chefs, and Kitchen Assistants. Collaborating with the Culinary Head, you will contribute to menu planning, development, and execution by incorporating innovative and seasonal ingredients while maintaining the restaurant's culinary identity. Your role will also involve ensuring kitchen activities comply with food safety and sanitation regulations, maintaining cleanliness and organization in all food preparation areas. You will manage inventory levels, ordering, and stock rotation to minimize waste and ensure ingredient freshness while optimizing cost control and budget management. Additionally, you will oversee the preparation and execution of complex dishes and specialty items to ensure a flawless dining experience. Leading by example, you will uphold culinary standards, professionalism, and teamwork to foster a positive and collaborative work environment. You will assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity. Active participation in menu tastings, kitchen meetings, and performance evaluations is expected, where you can contribute ideas for improvement and innovation. To succeed in this role, you should have proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining restaurant environment. A culinary degree or equivalent qualification from a recognized culinary institution is required. You should possess strong knowledge of Italian, Continental, and European cuisine, including traditional techniques and contemporary trends. Strong leadership and management skills are essential, along with exceptional culinary skills, attention to detail, and a passion for excellence. Your ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure will be crucial. Excellent communication and interpersonal skills are necessary for effective collaboration with colleagues at all levels. Being detail-oriented with a focus on quality, consistency, and guest satisfaction is key. Flexibility to work evenings, weekends, and holidays as required is also expected to excel in this role.,

Join Salad Days, India's Healthy Food Pioneer! Founded in 2014, Salad Days is at the forefront of the healthy food revolution, offering gourmet salads and nourishing meals. With rapid growth across multiple cities, we are seeking dedicated individuals to become part of our team. As a Shift Manager at Salad Days, you will play a vital role in overseeing kitchen operations to ensure food quality and operational efficiency. Your responsibilities will include managing staff, coordinating emergency logistics, and maintaining high standards of kitchen operations. Key Responsibilities: - Become an expert in menu items, ingredients, and preparation methods - Uphold kitchen sanitization standards to ensure food safety - Efficiently manage peak service periods - Monitor inventory levels and provide accurate reports - Implement best practices to minimize kitchen waste - Utilize operational software for documentation and management - Enforce staff grooming and hygiene standards - Coordinate shift operations following standard procedures - Manage emergency delivery arrangements when needed - Submit precise daily operational reports Requirements: - High school diploma (culinary education is a plus) - Minimum of 2 years of kitchen experience with food preparation - Advanced knowledge of kitchen operations - Proficiency in inventory management - Familiarity with kitchen management software Join us at Salad Days and be a part of our dynamic team dedicated to creating and serving food that fuels lives. Experience rapid growth, work in vibrant kitchens and our organic farm, and contribute to our mission of promoting healthy eating habits.,

You will be responsible for running daily store operations smoothly and efficiently. This includes overseeing kitchen operations, maintaining Mis-en and stock inventory, and preparing a variety of items such as milkshakes, mocktails, burgers, pasta, wraps, samosas, etc. Your role will also involve team management, training, ensuring cleanliness, and maintaining store hygiene standards. Additionally, you will be responsible for generating revenue, managing profit and loss, and controlling food costs. This is a full-time position that requires you to work in person. The expected start date for this role is 01/08/2025.,

As a Commi Chef specializing in Pantry continental cuisine, your role involves the culinary execution, kitchen operations, staff leadership, quality control, ordering and inventory management, cost control, collaboration with the service team, menu adaptation, and banquet support. You will be responsible for preparing and presenting dishes to the highest standards of taste, quality, and visual appeal while maintaining consistency in food quality and presentation. Managing day-to-day kitchen operations, including staff scheduling, inventory control, and adherence to health and safety regulations, will be a crucial part of your role. You will collaborate with other departments to ensure smooth overall operations and lead and inspire the kitchen staff and culinary team members through training, mentorship, and regular performance evaluations. Implementing rigorous quality control measures to maintain excellence in culinary offerings, monitoring inventory levels, placing orders for fresh ingredients, and managing stock effectively to minimize waste will be essential tasks. Working closely with the management team to control food costs, minimize waste, and optimize profitability without compromising on quality is also part of your responsibilities. You will coordinate with the service team to ensure smooth communication between the kitchen and restaurant staff, address customer feedback or special requests, and adapt menus to accommodate dietary restrictions, special requests, and changing culinary trends while maintaining the restaurant's identity. Collaborating with banquet coordinators to plan and execute successful banquet and ODC events, ensuring the culinary experience aligns with the expectations of clients and guests, is also a key aspect of your role. Key Skills and Experience required include proven experience as a Commi Chef in Pantry continental cuisine, strong knowledge of traditional and contemporary cuisine cooking techniques and ingredients, and excellent cooking and presentation skills. The job is full-time and permanent, with benefits such as food provided, health insurance, and a provident fund. The work schedule is during the day shift, and performance bonuses are included. If you are passionate about delivering high-quality culinary experiences, have excellent leadership and organizational skills, and enjoy working in a dynamic kitchen environment, this role offers an exciting opportunity to showcase your talent and contribute to the success of the team.,

You will be responsible for preparing specialized food according to the organization's menu, planning and preparing restaurant, catering, and buffet menus, and handling the complete kitchen operation. Your role will involve providing excellent and consistent service to customers, preparing high quality food, and ensuring courteous, professional, efficient, and flexible service at all times. Additionally, you will participate in staff supervision, personal development reviews in the kitchen, and quality assurance systems. As part of your responsibilities, you will manage inventory, take care of food production across different sections such as Indian, Tandoor, and Chinese cuisines. Strong expertise in Indian and South Indian dishes is essential. You must adhere to company procedures related to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations. Understanding costing and ensuring compliance with the same will also be a crucial aspect of your role. This is a full-time, permanent position that requires at least 2 years of experience as a Chef. The work location is in person at Wayanad, Kerala. Relocation or reliable commuting to the specified location before starting work is mandatory. As a part of the benefits, food will be provided to you.,

Lead kitchen operations and supervise all Commis chefs Handle planning and execution of multi-cuisine menus (Indian, Continental, Bakery) Ensure timely preparation, presentation, and portion control Coordinate procurement, storage Required Candidate profile Reports to: Operations Manager Qualification: Hotel Management graduate or equivalent culinary diploma Experience: 4-6 years in multiple cuisine kitchens in hotels/resorts

Support baking of breads, desserts, and basic pastries Follow recipes and maintain oven, fridge, and temperature logs Assist in dessert setup for meals and special dinners Required Candidate profile Reports to: Senior CDP (Kitchen HOD) Qualification: Certificate / Diploma in Bakery / Patisserie Experience: 1-2 years in hotel bakery section Skills: Bread basics, cookies, simple cakes & desserts

Prepare assigned continental dishes under CDP supervision Handle basic prep, cook, and finish for hot & cold dishes Maintain station hygiene and assist across kitchen during busy hours Required Candidate profile Reports to: Senior CDP (Kitchen HOD) Qualification: Culinary Diploma or Hotel Management Degree Experience: 2-4 years in Continental section of reputed kitchens Skills: Pasta, salads, grills, sauces