Who We’re Looking For: We are seeking disciplined and traditional chefs who are open to learning modern methods while respecting classical Continental cooking principles. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: Commis 1: Independently handle mise-en-place and section prep (sauces, proteins, starches, etc.) Lead a small team during service hours Ensure consistency and taste in all dishes prepared Maintain food hygiene and safety standards Train and guide junior commis Commis 2: Assist Commis 1 in preparation and execution Manage station setup and cleanliness Handle vegetable prep, butchery, stocks, sauces, and plating basics Execute orders as per the Head Chef’s instructions Practice mise-en-place discipline Commis 3: Perform basic kitchen tasks (cutting, washing, portioning) Learn foundational techniques under supervision Maintain a clean and organized work area Follow instructions precisely and maintain hygiene standards Willing to learn and take feedback positively What We Expect from You: Prior experience in a professional kitchen (preferred, but not mandatory for Commis 3) Knowledge of or willingness to learn Continental cuisine Good knife skills and kitchen etiquette A respect for hierarchy, food safety, and discipline Long-term commitment to the role and willingness to grow Ability to work in a fast-paced environment and during weekends/holidays Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹27,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

Who We’re Looking For: We are seeking disciplined and traditional chefs who are open to learning modern methods while respecting classical Continental cooking principles. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: Commis 1: Independently handle mise-en-place and section prep (sauces, proteins, starches, etc.) Lead a small team during service hours Ensure consistency and taste in all dishes prepared Maintain food hygiene and safety standards Train and guide junior commis Commis 2: Assist Commis 1 in preparation and execution Manage station setup and cleanliness Handle vegetable prep, butchery, stocks, sauces, and plating basics Execute orders as per the Head Chef’s instructions Practice mise-en-place discipline Commis 3: Perform basic kitchen tasks (cutting, washing, portioning) Learn foundational techniques under supervision Maintain a clean and organized work area Follow instructions precisely and maintain hygiene standards Willing to learn and take feedback positively What We Expect from You: Prior experience in a professional kitchen (preferred, but not mandatory for Commis 3) Knowledge of or willingness to learn Continental cuisine Good knife skills and kitchen etiquette A respect for hierarchy, food safety, and discipline Long-term commitment to the role and willingness to grow Ability to work in a fast-paced environment and during weekends/holidays Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹27,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

Who We’re Looking For: We are seeking disciplined and traditional chefs who are open to learning modern methods while respecting classical Continental cooking principles. Whether you’re just starting out or already have experience, we want individuals who: • Take pride in clean, honest work • Can work under pressure without cutting corners • Are punctual, respectful, and collaborative • Want to grow into professional chefs—not just kitchen staff Key Responsibilities: Commis 1: • Independently handle mise-en-place and section prep (sauces, proteins, starches, etc.) • Lead a small team during service hours • Ensure consistency and taste in all dishes prepared • Maintain food hygiene and safety standards • Train and guide junior commis Commis 2: • Assist Commis 1 in preparation and execution • Manage station setup and cleanliness • Handle vegetable prep, butchery, stocks, sauces, and plating basics • Execute orders as per the Head Chef’s instructions • Practice mise-en-place discipline Commis 3: • Perform basic kitchen tasks (cutting, washing, portioning) • Learn foundational techniques under supervision • Maintain a clean and organized work area • Follow instructions precisely and maintain hygiene standards • Willing to learn and take feedback positively What We Expect from You: • Prior experience in a professional kitchen (preferred, but not mandatory for Commis 3) • Knowledge of or willingness to learn Continental cuisine • Good knife skills and kitchen etiquette • A respect for hierarchy, food safety, and discipline • Long-term commitment to the role and willingness to grow • Ability to work in a fast-paced environment and during weekends/holidays

Who We’re Looking For: As a Pastry chef, you will work closely with other team members to support the smooth operation of the pastry section. You will be hands-on in production and in ensuring consistency and quality across all products, prepared by team members as well. You should be comfortable working under pressure, maintaining prep schedules, and managing junior team members when required. We are seeking disciplined and traditional chefs. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: DCDP: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 1: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 2: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. What We Expect from You: 2–4 years experience in a pastry kitchen, preferably in a high-volume café, bakery or hotel. Strong foundation in pastry techniques including : sponge work, piping, tempering, cake finishing and finishing of pastry products and precise portioning of pastry items and cakes. Ability to follow recipes precisely and multitask under pressure. Passionate about pastry and keen to grow professionally. Good communication skills and a proactive attitude towards work and training of team members. Flexible with working hours, including weekends and holidays. Since it is a physically demanding job, it is imperative that one is fit and doesn’t have any health conditions. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹32,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

Who We’re Looking For: As a Pastry chef, you will work closely with other team members to support the smooth operation of the pastry section. You will be hands-on in production and in ensuring consistency and quality across all products, prepared by team members as well. You should be comfortable working under pressure, maintaining prep schedules, and managing junior team members when required. We are seeking disciplined and traditional chefs. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: DCDP: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 1: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 2: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. What We Expect from You: 2–4 years experience in a pastry kitchen, preferably in a high-volume café, bakery or hotel. Strong foundation in pastry techniques including : sponge work, piping, tempering, cake finishing and finishing of pastry products and precise portioning of pastry items and cakes. Ability to follow recipes precisely and multitask under pressure. Passionate about pastry and keen to grow professionally. Good communication skills and a proactive attitude towards work and training of team members. Flexible with working hours, including weekends and holidays. Since it is a physically demanding job, it is imperative that one is fit and doesn’t have any health conditions. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹32,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person