36 Multi Cuisine Jobs

Manage all activities in the kitchen, including food preparation, production presentation and storage. Ensure efficient, cost-effective operation and profitability of food production Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records. Menu planning, staffing and preparing of duty rosters Co-ordinate with the Executive Chef for planning the Menus Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum. Maintain close liaison and cordial relations with all clients and partners to promote business interests. Develop and execute a growth strategy focused both on financial gain and customer satisfaction Maintain positive relationship with clients to obtain feedback and encourage continued patronage. Qualifications and Experience: 4 - 6 years of experience as a Commis I / DCDP Diploma / Bachelors in Hotel Management / Culinary Arts

Roles and Responsibilities Prepare high-quality dishes according to recipes and presentation standards. Manage kitchen operations, ensuring efficient food preparation and service. Develop new recipes and menus as required. Desired Candidate Profile Strong knowledge of various cuisines including Indian, Chinese, Continental, Italian, Mexican etc. . Ability to work well under pressure during peak hours or special events.

Chef at Chota Hazari by The Rajbari Bawali: Responsible for menu planning, preparing authentic multi-cuisine, ensuring quality & hygiene, managing kitchen staff, and delivering a rich culinary experience rooted in heritage.

Executive Chef cum Factory Manager to lead RTE/RTC food production, oversee recipes, quality, hygiene, and train and manage staff. Must manage kitchen operations, optimize yields, and support new product development. Experience in large kitchens .

Manage all kitchen activities, including food preparation, production, presentation, and storage. Ensure efficient and cost-effective operation, focusing on profitability. Maintain high-quality food products, presentation, and plating, serving in a timely manner. Assure adherence to food quality, preparation, recipes, and presentation standards. Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist. Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef. Train and delegate duties to develop and nurture staff. Maintain facilities and equipment in optimal condition, minimizing breakage and losses. Foster positive relationships with clients and partners to promote business interests. Develop and execute growth strategies for financial gain and customer satisfaction. Maintain positive relationships with clients to obtain feedback and encourage continued patronage. Major Areas of Responsibility : Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development Facilities and equipment maintenance Client and partner relationship management Business growth strategies Qualifications and Experience: B.Sc. in Hotel Management 6-8 years of experience as a Jr. Sous Chef / Sous Chef Experience in multi cuisine production and meal preparation Previous restaurant experience Extensive food and beverage knowledge Strong understanding of cooking methods and kitchen equipment Familiarity with MS Office and restaurant software programs Organizational and attention-to-detail skills Ability to work under pressure and solve problems creatively Excellent communication, interpersonal, and customer service skills Teamwork-oriented with strong leadership abilities

Need to stay in hotel, salary upto 30k Contact : 9880612200

Job Description: Commis 1 Chef (Multicuisine South Indian, Continental, Caf Style) Location: Bangalore, India Company: Skope Kitchens – Cloud Kitchen Platform Salary: To be discussed after the interview round About Us: Skope Kitchens is a trailblazer in the food and beverage industry, offering a managed kitchen-as-a-service model that enables restaurant brands to scale efficiently. As a leader in cloud kitchens, we pride ourselves on delivering high-quality, multi-cuisine dining experiences. Role Summary: We are seeking a skilled and experienced Commis 1 Chef to join our culinary team. The ideal candidate will bring expertise in South Indian, Continental, and Caf-style cuisines, and play a key role in food preparation, quality control, and kitchen operations. Responsibilities: Prepare and cook dishes across various cuisines with consistency and quality. Develop and improve menu items in collaboration with senior chefs. Ensure hygiene, cleanliness, and food safety compliance in the kitchen. Maintain portion and presentation standards. Assist in managing kitchen inventory and daily operations. Supervise junior staff and ensure SOP adherence. Coordinate with the team for timely service delivery. Key Skills & Qualifications: 3–5 years of experience as a Commis 1 or similar role. Specialization in South Indian, Continental, or Caf-style cooking. Strong understanding of culinary techniques and kitchen operations. Excellent hygiene practices and familiarity with food safety standards. Diploma in Culinary Arts or Hotel Management is preferred. Strong teamwork, leadership, and communication skills. Job Description: Commis 2 Chef (Multicuisine – South Indian, Continental, Caf Style) Location: Bangalore, India Company: Skope Kitchens – Cloud Kitchen Platform Salary: To be discussed after the interview round Role Summary: We are hiring a Commis 2 Chef with hands-on experience in multi-cuisine food preparation. This role involves assisting in the preparation and presentation of food while maintaining hygiene and supporting kitchen efficiency. Responsibilities: Assist Commis 1 and senior chefs in food preparation across cuisines. Follow recipes and instructions to prepare ingredients and basic dishes. Ensure food quality and hygiene standards are upheld at all times. Maintain cleanliness and organization of the kitchen station. Follow kitchen SOPs and safety protocols. Help manage inventory and report shortages. Key Skills & Qualifications: 1–3 years of experience as a Commis 2 or in a professional kitchen. Good knowledge of South Indian, Continental, or Caf-style cuisine basics. Strong commitment to kitchen hygiene and food safety. Culinary diploma or relevant certification preferred. Willingness to learn and grow under supervision. Good communication and collaboration skills. Role & responsibilities Preferred candidate profile

Expertise in European cuisine, with a strong understanding of other international cuisines, bakery, and confectionery 12–14 years of experience as a Head Chef in a multi-cuisine restaurant within a 5-star property

Qualification and Experience: 10+ years in Hotel Management, BHM IHM or equivalent We are looking for an experienced Restaurant Manager to lead our team of 70+ staff members and drive operational excellence. Oversee daily restaurant operations including dining, kitchen, and bar service Collaborate with chefs and mixologists to deliver a unique culinary and bar experience Drive guest satisfaction through personalized service and consistent quality Manage inventory, ordering, and vendor relationships for food and beverage supplies Monitor and ensure compliance with health, hygiene, and safety standards Handle budgeting, P&L accountability, cost control, and revenue growth Implement SOPs and staff training programs for continuous improvement Develop and execute promotional strategies to increase footfall and brand awareness Other notes: Candidates from relevant industry background preferred.

Responsibilities: Collaborate with restaurant team on menu development & cost analysis Lead kitchen operations, manage staff & oversee food prep Ensure hygiene standards, wastage control & catering excellence

Role & Responsibilities: Managing the Kitchen and preparing food as per customer requirements Maintain hygiene during cooking The company will give you work near your location You can take work as per your availability Go to the customers home to deliver services as per the booking. Prepare food, serve, or assist as per your job type Use the customers kitchen utensils and appliances Maintain hygiene and professionalism during service

We are seeking a skilled Indian Chef with expertise in traditional and contemporary Indian cuisine. The ideal candidate should be proficient in a wide range of North and regional Indian dishes.

Key Responsibilities: 1. Manage and oversee the kitchen operations, ensuring high standards of food preparation and presentation. 2. Prepare ingredients and cook dishes according to the menu and the chef's specifications. 3. Ensure that all food production meets quality and safety standards, maintaining a clean and organized work area. 4. Train and mentor junior kitchen staff, ensuring they follow proper procedures and techniques. 5. Collaborate with the Sous Chef and Executive Chef to develop new menu items and improve existing ones. 6. Monitor stock levels and ensure timely reordering of ingredients to avoid shortages. 7. Maintain consistency in food quality and portion sizes, minimizing waste and controlling costs. Key Skills and Attributes: 1. Excellent cooking skills with a focus on quality and presentation. 2. Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment. 3. Ability to work efficiently under pressure while maintaining high standards. 4. Effective communication and leadership skills, with a positive attitude towards teamwork. 5. Flexibility to work evenings, weekends, and holidays as required.

Qualification: Graduation/Diploma Experience: Min 4-5 years exp and preferably, Indian / Multicuisine Rolls: Genius Food Trail Mandatory at nearest Taj hotel Sharing accommodation, Uniform and on duty meals provided. Qualification: Graduation/Diploma Experience: Min 4-5 years exp and preferably, Indian / Multicuisine Rolls: Genius Food Trail Mandatory at nearest Taj hotel Sharing accommodation, Uniform and on duty meals provided.

Job Description: We are seeking an experienced Chef de Partie (Multi Cuisine) to join our team at Adyar Ananda Bhavan Sweets India Pvt Ltd. The successful candidate will be responsible for managing a multi-cuisine kitchen section, preparing high-quality dishes, and maintaining excellent kitchen standards. Key Responsibilities: 1. Food Preparation: Prepare and cook menu items for assigned multi-cuisine kitchen section (South Indian, North Indian, Chinese, Tandoor, Continental) Ensure dishes are presented attractively and served hot Maintain knowledge of menus, ingredients, and preparation methods 2. Kitchen Management: Manage kitchen staff within assigned section Maintain cleanliness, hygiene, and safety standards Control food costs and minimize waste Ensure timely preparation and presentation of dishes 3. Teamwork: Collaborate with other chefs and kitchen staff Support peers during peak periods Maintain positive and respectful relationships with colleagues 4. Quality Control: Ensure high-quality food presentation and taste Monitor food quality and presentation standards Implement corrective actions to maintain quality standards Requirements: 3-10 years of experience in a multi-cuisine kitchen environment Diploma in Hospitality/Culinary Arts preferred Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of HACCP and food safety standards What We Offer: Competitive salary (25,000 - 35,000 per month) Opportunities for career growth and development Free meals and uniforms provided PF and ESI benefits Yearly Bonus Gratuity Performance Increment Job Location : Training at Chennai (3 month to 6 Month) Dubai, Malesia, Thailand How to Apply: If you are a motivated and experienced Chef de Partie looking for a new challenge, please apply with your resume and cover letter to hr@aabsweets.com or click "Apply" on Naukri.

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Role & responsibilities Manage daily kitchen operations for Multicuisine or Indian & Tandoor section Ensure timely preparation and presentation of high-quality dishes Supervise commis and kitchen helpers, ensuring hygiene and food safety standards Assist in menu planning, portion control, and stock management Maintain consistency in taste, quality, and presentation Coordinate with service and purchase teams for smooth kitchen operations Report directly to the Sous Chef or Executive Chef Preferred candidate profile 23 years of hands-on experience as CDP in reputed 4-star or above hotels or premium restaurants Expertise in Indian & Tandoor or Multicuisine dishes Strong leadership and team-handling skills Good understanding of kitchen hygiene, stock rotation, and inventory control Must be presentable, punctual, and committed to quality Immediate joiners preferred or available within short notice

Food & Accommodation available Salary + Medical + PF + Bonus Roles and Responsibilities Prepare a variety of dishes including Indian, Chinese, and continental cuisines for banquets and events. Manage food production processes to ensure timely delivery of high-quality products. Desired Candidate Profile 5-10 years of experience as a Cook or similar role in hotels or restaurants. Strong knowledge of multiple cuisines including Indian curries, Chinese dishes, and continental favorites. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage kitchen operations during events, ensuring seamless execution of menus and food quality. Oversee bulk catering services, including menu planning, food preparation, and costing. Develop innovative dishes that meet client expectations while maintaining high standards of hygiene and safety. Collaborate with other chefs to create efficient production lines for multiple cuisines. Ensure timely delivery of orders while maintaining a focus on customer satisfaction. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine with multi-cuisine expertise. Strong knowledge of food costing, menu planning, and event management principles. Ability to work effectively under pressure during peak periods such as banquets or large-scale events. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage daily kitchen operations, ensuring efficient food production and quality control. Oversee a team of cooks, providing guidance on menu planning, food preparation, and presentation. Develop menus that cater to diverse tastes and dietary requirements while maintaining profitability. Collaborate with other departments to ensure seamless service delivery for banquets, events, and caterings. Maintain high standards of hygiene, safety, and compliance with regulatory requirements. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine or multi-cuisine settings. Strong knowledge of bulk cooking techniques for large-scale catering operations. Excellent menu planning skills with ability to create innovative dishes that balance flavor profiles with cost considerations. Proven track record in managing teams effectively during busy periods such as banquets or special events. Also can mail your profile at siddhant.kanojia@sodexo.com

We are looking for a full-time chef to manage the kitchen at our resort, 100 Oaks Estate . The chef will be responsible for preparing food for guests and staff every day. On weekends and during peak season, the resort is usually full, and during weekdays, there are fewer guests. The chef must handle cooking, preparing and all kitchen work. During busy times, a helper will be given. The food at our resort is one of the main highlights, so the chef must maintain good taste and quality. Duties and Responsibilities Cook breakfast, lunch, and dinner for 2535 guests on full days. Prepare daily meals for staff and self . Follow the existing menu (South Indian, North Indian, Indo-Chinese, etc.). Manage kitchen prep work, and ingredient storage . Handle grocery and stock management . Maintain cleanliness and hygiene in the kitchen. Work alone most of the time, with help available during peak season. Skills Needed Must know South Indian cooking , North Indian and Chinese-style dishes . Should be able to work alone in the kitchen. Able to manage time and serve meals on time. Must keep the kitchen clean and follow basic food safety . Experience in resorts or homestays is a plus. Ability to communicate in Tamil is a must. Knowledge in English, Hindi or Kannada is a plus. What We Offer Free stay and food Peaceful working environment Help during busy days

Company Profile Energiea Cafe is a healthy restaurant serving global cuisine, focusing on delicious and nutritious food. We were established by Moringo Bioscience. A Nutraceutical company holds US & Indian Patents, has Offices in the US, India & Bangladesh, and is expanding operations in Singapore & UAE. Our business tagline, "CRAZY, TASTY, HEALTHY," reflects our commitment to providing customers. We offer a variety of fresh, Premium. Some of our ingredients are Certified Organic with NO preservatives, NO Refined flour, NO Refined sugar, NO Refined oil, NO Refined salt & NO Ajinomoto. We are World's First and Unique food options for healthy eating. Our Menu includes Vegetarian, Non-vegetarian, Vegan, and Gluten-free friendly dishes. At Our restaurant, we believe that healthy food should be accessible to everyone, so we offer fair and reasonable prices that reflect the quality and freshness of our ingredients. So whether youre looking for a Healthy Breakfast, lunch, a refreshing Juice or smoothie, Freshly brewed Coffee and Tea, or a satisfying dinner, we have something for everyone. Sous Chef Job Overview In the sous chef role, you will instruct the kitchen staff on tasks they are responsible for each day. A key element of this role is to experiment with dishes and update them to continually ensure a unique, quality meal. Success in this role will be demonstrated by serving specialty dishes that appeal to customers, entice them to return, and generate word-of-mouth. Job Responsibilities Collaborates with the Executive chef to direct food preparation. Produces high-quality plates, considering both design and taste. Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment Exceptional cooking skills Manage the kitchen staff, motivate them, and assign duties fairly Knowledge of health and safety standards Ability to multitask and work quickly under pressure Requirements Bachelors degree in culinary science or relevant field. A minimum of 12 years experience in a similar role. Strong knowledge of cooking methods and best practices. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Job Type: Full-time Location: Chennai Education : Graduate /Post Graduate Experience : 12 to 20 years Industry: Food & Beverage Functional Area: Restaurant Kitchen Role Category: Chef Role: Sous Chef Salary:5 LPA -6 LPA

Chef/Cook required at The Rajbari Bawali (Heritage Hotel). Must have expertise in Chinese, Indian & Tandoor cuisine, with knowledge of Continental dishes. Responsible for cooking, menu planning, kitchen operations & hygiene. Accommodation provided.

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

Open Positions 1) Executive Sous Chef Key Skills: Experience managing VIP movements; must be from branded hotel chains Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 6 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Senior Sous Chef 2) Gujarati Maharaj Key Skills: Expertise in authentic Gujarati cuisine Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in branded hotels Preferred Title: Senior CDP / Junior Sous Chef 3) Senior Sous Chef Indian Cuisine Key Skills: Proficiency in regional Indian cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Junior Sous Chef