Multi-Cuisine Chef

Role Summary:

skilled and passionate Multi-Cuisine Chef with strong teaching ability

Responsibilities

• Plan, prepare, and execute menus covering a variety of cuisines — Indian, Continental, Oriental, and others.
• Conduct

  practical demonstrations, training sessions, and workshops

  for students or junior chefs.
• Develop lesson plans and training materials aligned with industry standards and institute requirements.
• Ensure

  consistent quality, taste, and presentation

  in all dishes prepared.
• Supervise and guide trainees during kitchen operations, promoting best practices in hygiene and food safety.
• Stay updated on modern culinary trends and introduce innovative dishes and teaching methods.
• Assist in

  menu planning, cost control, and inventory management

  .
• Foster a positive, disciplined, and professional learning environment.

Qualifications

• Degree/Diploma in Culinary Arts, Hotel Management, or Food Production.
• Minimum 3–5 years of professional experience as a Multi-Cuisine or Executive Chef.
• Strong communication and presentation skills.
• In-depth knowledge of global cuisines, modern cooking techniques, and kitchen management.
• Passion for mentoring and developing future culinary professionals.

Work Schedule & Benefits:

• Duty Time:

  8 hours per day

• Holidays:

  All government holidays applicable

• Salary Range:

  ₹45,000 – ₹55,000 per month (based on experience and skill)

Why Joining Us:

Join a dynamic and growth-oriented environment where your culinary expertise and teaching passion can inspire the next generation of chefs. We offer a supportive atmosphere that values creativity, learning, and excellence.