Job Title: Bakery – Pastry Chef (Specialised chef section) Junior Senior Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. A bakery chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 10.00 AM to 10.00 PM 10.00 PM to 10.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.360,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

The role of the event management officer is to support the chair in ensuring the smooth functioning of events organized by the company. You will be responsible for planning, organizing, designing, producing, promoting, overall managing, coordinating, and ensuring the profitability of various types of events. Your main responsibilities include delegating tasks, overseeing the execution, and providing support to the team. This is a creative position that may involve testing new ideas and themes. As an event management officer, you will be a project management officer with a solid understanding of marketing and promotion techniques. We are looking for enthusiastic candidates with fresh ideas and strong organizational skills to ensure the success of every event without leaving anything to chance. Your duties and responsibilities will include planning events from start to finish based on requirements, target audience, and objectives. You will need to come up with suggestions to enhance the event's success, prepare budgets, negotiate with vendors and suppliers, hire personnel, coordinate operations, lead promotional activities, supervise staff, ensure smooth event execution, resolve any issues that may arise, manage post-event activities, analyze event success, and prepare reports. You will also be responsible for training and developing staff, maintaining company culture, resolving conflicts, and carrying out necessary administrative duties. To be successful in this role, you should have proven experience as an event manager, project management skills, knowledge of KPIs and marketing techniques for event management, problem-solving abilities, customer service orientation, and the ability to build positive relationships with colleagues. You must also be well-organized, detail-oriented, able to multitask, and take instruction from various sources. Key skills required include strong interpersonal skills, leadership qualities, a positive attitude, target orientation, a presentable personality, attention to detail, marketing skills, outstanding communication and negotiation abilities, relationship-building skills, multitasking abilities, time management skills, patience, listening skills, and excellent organizational skills. Advanced skills in lead generation, data management, social media, proofreading, and math are desirable. You should also possess creative thinking, management skills, IT skills, and educational qualifications in event management or a related field. As an event management officer, you will play a crucial role in the success of events organized by the company and contribute to its growth in the hospitality industry. Your ability to manage multiple tasks, lead a team, and ensure the smooth execution of events will be key to your success in this role.,

The Talent Acquisition Specialist will lead the recruitment process for the outlets, ensuring that all hiring needs are met efficiently and effectively. You will work closely with hiring managers to understand staffing requirements, utilise creative sourcing methods to attract candidates, and ensure a seamless onboarding experience for new hires. This role requires deep knowledge of the hospitality industry, a strong network of talent, and the ability to promote a positive brand image. Duties & Responsibilities Recruitment Strategy and Planning: - Develop and implement recruitment strategies tailored to the restaurant industry, with a focus on attracting quality candidates for both front-of-house and back-of-house positions. - Collaborate with managers to forecast staffing needs, considering seasonal trends and business growth. - Analyse hiring trends and adjust recruitment strategies to meet changing demands. Sourcing and Candidate Attraction: - Utilise various sourcing channels, including job boards, social media, career fairs, community events, and employee referrals to reach diverse candidate pools. - Build and maintain a pipeline of qualified candidates for high-turnover positions typical in the hospitality industry, such as servers, cooks, hosts, waiters, front desk, housekeeping, kitchen staff, etc. - Foster relationships with local culinary schools, hospitality programs, and industry associations to attract talent. Candidate Screening and Selection: - Review resumes, conduct initial screenings, and shortlist candidates based on qualifications and fit for the environment. - Schedule and conduct interviews, assess technical skills, cultural fit, and customer service orientation. - Collaborate with hiring managers on final candidate selection, considering both operational needs and team dynamics. Employer Branding: - Promote the brand to position it as an employer of choice in the industry. - Work with marketing or HR teams to create engaging job advertisements and content for social media that showcases the restaurant's work culture, growth opportunities, and employee benefits. - Represent the restaurant at career fairs, industry events, and community gatherings to boost brand visibility and attract talent. Onboarding and Orientation: - Coordinate with the HR and operations teams to ensure a smooth onboarding process for new hires, including orientation and training. - Develop onboarding materials that familiarise new employees with the organisation culture, standards, and expectations. - Gather feedback from new hires to improve the onboarding process continually. Compliance and Record-Keeping: - Ensure all hiring practices comply with local, state, and federal employment laws, including EEO, FMLA, and ADA. - Maintain accurate records of candidates, job postings, and interviews in the applicant tracking system (ATS). - Handle candidate background checks, references, and pre-employment verifications as needed. Data Analysis and Reporting: - Track and analyse key recruitment metrics, such as time-to-hire, cost-per-hire, and candidate sources. - Provide regular reports to HR management on recruiting performance, trends, and areas for improvement. - Use data to optimise recruitment strategies and reduce turnover rates. Relationship Management: - Build and maintain relationships with hiring managers and other leaders to stay informed on departmental needs. - Serve as a point of contact for candidates throughout the hiring process, ensuring clear communication and a positive candidate experience. - Develop partnerships with staffing agencies and recruitment vendors as necessary for high-volume hiring.,

Job Title: Pantry (Specialised chef) Junior Senior Job Brief: Preparing salads, sand witches, juices, sauces, etc. A pantry chef is responsible for preparing and organising the ingredients and dishes that are needed for the daily operations of the kitchen. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: On site – Field work – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Minimum – Minimum experience of 1 year in central kitchen can apply. Maximum – Experience up to 3 years in central kitchen can apply. Note: Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.300,000/- Per annum (CTC) Note: Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Education qualification: Degree or diploma in Culinary science, Culinary arts or related certificate BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: The pantry chef plays a critical role, ensuring that ingredients are properly prepared and organised for use by other chefs. They must be highly organised, efficient, and detail-oriented, with a deep understanding of kitchen operations and the culinary arts. Duties & Responsibilities: Prepares ingredients: A pantry chef is responsible for preparing ingredients, such as chopping vegetables, preparing sauces, to be used in salads and sandwiches. Prepares cold dishes: The pantry chef is responsible for preparing cold dishes, such as salads, sandwiches, and appetisers, that do not require cooking. Ensures organisation: The pantry chef must ensure that the pantry area is clean, organised, and well-stocked with all necessary ingredients and tools. Manages inventory: The pantry chef is responsible for managing inventory and ordering supplies to ensure that the pantry is always stocked with the necessary ingredients. Coordinates with other chefs: The pantry chef coordinates with other chefs in the central kitchen to ensure that all ingredients are prepared and available for their dishes. Ensures quality: The pantry chef is responsible for ensuring the quality of the ingredients and dishes that they prepare, making sure that they meet the standards and expectations of the central kitchen. Maintains kitchen safety: The pantry chef must follow all safety protocols and maintain a clean and safe working environment to prevent accidents and injuries. Trains and supervises staff: The pantry chef may be responsible for training and supervising junior staff members who work in the pantry area. Assists with menu planning: The pantry chef may assist with menu planning and recipe development, providing suggestions and ideas for dishes that can be prepared using pantry ingredients. Requirements & Qualifications Key Skills: Culinary knowledge: The pantry chef should have a strong foundation in cooking techniques, including knife skills, preparation techniques, and cooking methods. Should have deep understanding of culinary techniques, ingredients, and recipes. Organisation: The pantry chef must be highly organised and able to maintain a clean and well-stocked pantry area. Attention to detail: The pantry chef must be detail-oriented and able to ensure that all ingredients are accurately measured, labeled, and prepared according to recipe specifications. Time management: The pantry chef must be able to manage their time effectively to ensure that all ingredients are prepared and available on time. Must be able to work efficiently and effectively to prepare ingredients and dishes within a set time frame. Inventory management: The pantry chef must have strong inventory management skills to ensure that the pantry is always well-stocked with the necessary ingredients. Must be able to manage inventory, including ordering, receiving, storing, and rotating ingredients to ensure freshness and minimise waste. Communication: The pantry chef must be able to communicate effectively with other kitchen staff, including chefs, line cooks, to ensure that all ingredients are prepared and delivered in a timely and efficient manner. Safety and sanitation: The pantry chef must have a strong understanding of kitchen safety and sanitation protocols to prevent accidents and ensure food safety. Must maintain a clean and safe working environment, including practicing proper sanitation procedures and adhering to food safety regulations. Adaptability: The pantry chef should be able to adapt to changes in the menu or operations of the central kitchen as needed. Training and supervision: The pantry chef may be responsible for training and supervising junior staff members, so they must have strong leadership and training skills. Overall, the pantry chef should be a skilled and experienced culinary professional with a passion for organisation and efficiency. They must have strong culinary skills and knowledge, along with the ability to manage inventory, communicate effectively, and maintain a safe and clean working environment. Core Skills: Ingredient knowledge: The pantry chef should have a deep understanding of ingredients, including the seasonality of produce, flavour profiles, and nutritional value. Flexibility: The pantry chef should be able to adapt to changing menu items and work demands. Creativity: The pantry chef may have the opportunity to develop new recipes and dishes using pantry ingredients, so creativity is a valuable skill. Overall, a pantry chef should have a combination of culinary, organisational, and communication skills, along with the ability to work in a fast-paced and dynamic environment. The pantry chef plays an essential role in ensuring that the kitchen runs smoothly and that all ingredients are prepared and available for use by other kitchen staff. Management Skills: Leadership: A pantry chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The pantry chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The pantry chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The pantry chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The pantry chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The pantry chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The pantry chef may have input into the development of new menu items and should be able to create dishes that use pantry ingredients in innovative ways. Problem-solving: The pantry chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a pantry chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a pantry chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A pantry chef should have some familiarity with inventory management software to keep track of ingredients and supplies in the pantry. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A pantry chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A pantry chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A pantry chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A pantry chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs. While IT skills are not the most important skills for a pantry chef, but some basic familiarity with technology and software can help streamline operations and improve communication within the kitchen. Educational Requirements: Degree or diploma in Culinary science, Culinary arts or related certificate ServSafe certification. Credentials in health and safety training American Culinary Federation certification preferred.(would be added benefits.) Diploma, computers, word processing and spreadsheet certification (would be added benefits). Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits

Job Title: Sous chef (Senior chef) (Bakery, Pastry, Continental cuisine) Senior level position Job Brief: The job of an sous chef for a new opened central kitchen is a critical and multifaceted role that involves overseeing the entire setup and culinary operation of a central kitchen facility before it officially opens for business. Ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: On site Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Minimum – Minimum experience of 3 years as CDP in central kitchen for Indian cuisine can apply. Maximum – Experience up to 2 year as Sous chef in central kitchen for Indian cuisine can apply. Note: Candidate having relevant experience in kitchen & production department would be considered. Salary slab: Maximum – Up to Rs.600,000/- Per annum (CTC) Note: Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Education qualification: Degree or diploma in Culinary science, Culinary arts or related certificate BHM – Bachelor of Hotel Management Job Description: If you are passionate about the restaurant industry and have previous bulk cooking experience for Indian cuisines, then we want to hear from you. we are coming up with a central kitchen and is in need of a hard-working, self-motivated sous chef to join our team. A Sous Chef is a senior culinary professional who assists the executive chef in overseeing the day-to-day kitchen operations. They are responsible for managing kitchen staff, ensuring food quality and safety, and contributing to menu development. A Sous Chef plays a pivotal role in maintaining the kitchen efficiency, food quality, and adherence to safety standards. They are instrumental in assisting the Head chef in managing the kitchen staff and ensuring that the kitchen operates smoothly to meet production demands. We are looking for an experienced and qualified sous chef to organise the central kitchen and its activities. Duties & Responsibilities Kitchen Management: Assist the Head Chef in managing all aspects of the central kitchen, including food preparation, cooking, and plating. Menu Planning: Collaborate with the Head Chef in developing and updating menu items, considering factors like seasonality, cost, and customer preferences. Staff Supervision: Oversee and coordinate the work of kitchen staff, including line cooks, prep cooks, and specialised chefs like pantry chefs or sauciers. Delegate tasks and ensure efficient workflow. Training and Development: Provide guidance and mentorship to kitchen staff, ensuring they are properly trained and capable of maintaining high culinary standards. Quality Control: Maintain a high standard of food quality by conducting regular taste tests and inspections. Address any issues with food quality promptly. Inventory Management: Monitor inventory levels of ingredients, including ordering, receiving, and storage. Minimise food waste through careful inventory control. Kitchen Hygiene and Safety: Enforce strict adherence to food safety and sanitation standards, including HACCP guidelines. Ensure that kitchen equipment and utensils are clean and well-maintained. Recipe Adherence: Ensure that all dishes are prepared according to established recipes and presentation guidelines. Train staff on recipe execution. Food Cost Control: Assist in controlling food costs by monitoring portion sizes, minimising waste, and optimising ingredient usage. Scheduling: Help create kitchen staff schedules, taking into account labor costs and the kitchen’s operational needs. Problem Solving: Address and resolve any kitchen-related issues that may arise during service promptly and professionally. Collaboration: Collaborate closely with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth kitchen operations and timely service. Equipment Maintenance and Upkeep: The sous chef oversees the maintenance and cleanliness of all kitchen equipment, ensuring that it operates efficiently and safely. Innovation and Creativity: To keep the central kitchen’s menu fresh and appealing, the sous chef may continuously innovate, introduce seasonal items, and explore new culinary trends. Requirements & Qualifications Key Skills: Proven experience as a Sous Chef or Senior Chef in a central kitchen or high-volume food production environment. Strong culinary skills and knowledge of various cooking techniques. Leadership and management abilities. Excellent organisational and time management skills. Knowledge of food safety and sanitation standards. Creativity in developing and improving recipes. Ability to work under pressure in a fast-paced environment. Strong communication skills and the ability to work well with a team. IT Skills: The IT skills of an sous chef in a central kitchen are becoming increasingly important in today’s digital age. Here are some key IT skills that can be beneficial for an executive chef in a central kitchen: Knowledge of kitchen management software: Many central kitchens use software to manage orders, inventory, and staff schedules. An sous chef should be familiar with these tools and be able to use them effectively. Proficiency in Excel: Excel is a valuable tool for budgeting, cost control, and data analysis. An sous chef should be able to use Excel to create and manage spreadsheets. Familiarity with social media: Social media is an important marketing tool for many food and beverage businesses. An sous chef should be able to create engaging content for social media platforms and manage social media accounts. Understanding of data analytics: Data analytics can provide insights into customer preferences, purchasing behaviour, and sales trends. An sous chef should be able to use data analytics tools to make data-driven decisions and improve business operations. Knowledge of online ordering platforms: Many central kitchens now offer online ordering options for customers. An sous chef should be familiar with these platforms and be able to manage orders and payments through them. Overall, while culinary skills remain the most important aspect of an sous chef’s job, IT skills are becoming increasingly important in managing a central kitchen efficiently and effectively. Educational Requirements: Degree in Culinary science, Culinary arts or related certificate ServSafe certification. Credentials in health and safety training American Culinary Federation certification preferred.(would be added benefits.) Diploma, computers, word processing and spreadsheet certification (would be added benefits). Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery & pastry products that meet the unique preferences and needs of our customers. A bakery – pastry chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Job Title: Continental Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: We are seeking a skilled and innovative continental chef to oversee the preparation and production of high quality pure vegetarian, jain and vegan dishes for our central kitchen. The chef will be responsible for menu development, standardising recipes, maintaining hygiene standards, and ensuring timely production for multiple outlets while adhering while adhering strictly to dietary guidelines and culinary authenticity. Creativity in continental vegetarian, jain & vegan fusion cuisine. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Continental cuisine, including Salads, sandwiches, Rolls, Wraps, Pizza, etc. In house spreadings, dressings, dips, chutnis, ketchups, etc. Beverages, smoothies, soups, ditoxer’s, etc. Cuisine with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Without colour, or added chemicals. Gluten-free, jain and vegan options. Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as continental chef, preferably in a health focused or allergen friendly environment or central kitchens (vegetarian, jain and vegan experience preferred). In depth knowledge of gluten free, sugar free, and organic cooking techniques. Experience in managing production at a central kitchen is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial cooking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A continental Chef plays a vital role in making special occasions memorable with personalised and uniquely designed cuisines. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the brands success. As a custom continental chef, your primary responsibility is to design, create, and produce customised cuisines that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured cuisines. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the team and assistants. Duties & Responsibilities: Culinary operations: Plan, prepare, and oversee production of continental vegetarian, jain friendly, and vegan cuisine in a central kitchen setup. Innovate and adapt classic continental recipes to meet pure vegetarian and vegan dietary requirements (no eggs, gelatin, or animal derived ingredients). Develop jain compliant recipes, ensuring exclusion of root vegetables, onions, garlic, and other restricted items. Ensure taste, presentation, and quality consistency across all dishes supplied to multiple outlets. Menu development & Standardisation: Create and update seasonal menus, incorporating plant based alternatives and nutritional balance. Standardise recipes with precise portion control, costings, and production process for scale. Introduce healthy cooking methods (grilling, baking, steaming) aligned with wellness trends. Production & Inventory Management: Coordinate with procurement for sourcing organic, fresh and sustainable ingredients. Monitor inventory levels and minimise wastage through efficient planning. Oversee day to day production in high volume central kitchen environment. Supervise bulk production, portioning, packaging, and dispatch of dishes to outlets. Ensure consistency and quality control during production. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Hygiene & Compliance: Maintain strict adherence to FSSAI standards, HACCP protocols, and central kitchen hygiene guidelines. Ensure compliance with vegetarian and vegan food safety handling procedures. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Team Management: Train and supervise kitchen staff on recipe execution, food safety, and portioning standards. Schedule and oversee kitchen staff shifts, ensuring productivity and efficiency. Quality & Innovation: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Stay updated on global vegetarian, jain and vegan culinary trends to introduce innovative dishes. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise staff on healthy cooking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Exceptional creativity and a passion for designing and customising. Meticulous attention to detail to ensure the quality and consistency. Knowledge of food safety regulations and certification is a plus. Strong customer service skills and the ability to understand and interpret customer preferences. Strong knowledge of jain, vegan, and plant based cooking techniques. Expertise in recipe standardisation and large scale food production. Leadership skills with experience managing a kitchen team. Familiarity with kitchen equipment and modern cooking technologies. Strong time management for high volume production. Excellent communication and team leadership skills. Deep understanding of dietary restrictions (jain/vegan)and food safety regulations. Centralised production kitchen catering to multiple outlets or brands. Focus on pure vegetarian, jain and vegan menu production in a high volume setting. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.