16 Multi Cuisine Jobs

Greetings!! We're currently seeking skilled and passionate Executive Chefs (Different Cuisines like - South Indian, North Indian, Thai, Chinese, Continental) who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Day Shift Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Responsibilities: Ensure food safety & quality standards met Collaborate with management on budgets & promotions Oversee kitchen operations & staff training Manage inventory & order supplies Free meal Food allowance Flexi working

Commis Chef - Aliens Hub Location: Aliens Hub, Hyderabad Department: Hospitality / Food & Beverage Reports to: Admin Manager / General Manager Employment Type: Full-Time About the Role Aliens Hub is seeking a talented and experienced Multi-Cuisine Chef to join our on-site hospitality team. As part of our luxury township, you will play a key role in delivering exceptional culinary experiences to residents and guests. The ideal candidate will have a strong command over Continental, Chinese, and Indian cuisines, along with high standards of taste, hygiene, and presentation. Key Responsibilities Prepare and present a wide range of dishes, including Continental, Chinese, and Indian cuisine. Ensure consistent food quality, hygiene, and plating aesthetics. Customize dishes based on guest preferences and dietary requirements. Manage kitchen inventory and coordinate timely procurement of ingredients. Lead and train kitchen staff to ensure efficient day-to-day operations. Assist in menu planning and provide catering support for resident events or special occasions. Work Schedule Working Hours: 11:00 AM to 8:00 PM Working Days: Tuesday to Sunday Weekly Off: Monday Requirements Education: Diploma or Degree in Hotel Management (BHM or equivalent). Experience: 2 to 7 years in a professional kitchen environment (hotel, restaurant, catering, or residential hospitality). Proficiency in Continental, Chinese, and Indian cuisine. Strong leadership skills and ability to manage kitchen operations. Knowledge of food safety, hygiene, and sanitation protocols. What We Offer Competitive salary based on experience. Complimentary on-site meals. A professional and supportive work environment within a luxury residential setting. Long-term growth opportunities with Aliens Group.

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Develop menus that cater to diverse tastes and dietary requirements (vegetarian, multi cuisine). Oversee inventory management, minimizing waste and optimizing stock levels. Collaborate with other departments to ensure seamless service delivery. Maintain a clean and organized kitchen environment. Desired Candidate Profile 5-10 years of experience as an Executive Chef or similar role in hotels or restaurants. BHM degree from a recognized institution (any specialization). Proven track record of menu planning, execution, and costing; knowledge of Continental Cuisine, Indian Cuisine, Pan Asian cuisines preferred.

We are seeking a skilled and experienced Indian Chef to lead the preparation and presentation of authentic Indian cuisine. The ideal candidate will have a deep understanding of regional Indian flavors, cooking techniques, and cultural traditions.

Chef Perks and benefits 2 times food and if stay required can be arranged

Responsibilities: * Manage kitchen operations: CDP, Commis, Continental & Tandoor cuisines. * Oversee menu planning, cost control & record maintenance. * Collaborate with team on multi-cuisine cooking techniques. Food allowance Free meal House rent allowance

Position: Executive Chef Location: Aerocity, Mohali, Punjab Reports To: Owner Industry: Hospitality | Restaurant | Brewery | Bar Overview: We are looking for a creative, passionate, and experienced Executive Chef to lead the culinary operations of our Restro cum Brewery & Bar . The ideal candidate will have expertise in gourmet pub-style cuisine, beer-food pairings, and high-volume kitchen management . This role involves menu development, kitchen operations, cost control, team leadership, and ensuring a top-tier dining experience that complements our craft beers and bar offerings. Key Responsibilities: 1. Menu Development & Culinary Innovation Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings. Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.). Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters. Maintain consistency in taste, portioning, and presentation across all dishes. Incorporate seasonal and local ingredients to keep the menu fresh and exciting. Keep up with culinary and industry trends to enhance customer experience. 2. Beer & Bar Food Pairing Expertise Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits. Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience. Develop special pairing menus, themed food festivals, and tasting events . 3. Kitchen Operations & Quality Control Oversee day-to-day kitchen operations to ensure smooth and efficient service. Implement Standard Operating Procedures (SOPs) for food preparation and presentation. Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance). Monitor kitchen equipment and ensure proper maintenance to prevent downtime. Work with the bar team to develop beer-infused cocktails and gourmet bar snacks . 4. Leadership & Team Management Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks. Foster a positive and high-performing kitchen culture . Conduct regular training sessions on kitchen safety, efficiency, and innovation. Develop performance evaluation metrics and provide constructive feedback. Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow. 5. Cost Control & Financial Management Manage food costs, labor costs, and operational expenses to optimize profitability. Monitor and control inventory, portioning, and waste reduction strategies . Source high-quality ingredients while maintaining cost efficiency. Analyze food sales data and adjust the menu for maximum revenue generation . 6. Customer Engagement & Experience Enhancement Ensure a memorable dining experience with high-quality food and efficient service. Engage with customers to gather feedback and refine menu offerings. Participate in live cooking events, chefs table experiences, and social media promotions . Collaborate with the marketing team to develop special promotions and food events . Key Skills & Competencies: Expertise in Global & Pub-Style Cuisine Strong culinary background and proficiency in multi-cuisine cooking (Indian , Thai , Italian , Mexican , Mediterranean, Continental etc.), especially pub-style and gourmet food. Experience in Indian Creativity & Innovation Passion for crafting unique dishes and experimenting with flavors. Beer & Cocktail Pairing Knowledge Understanding of flavors that complement different beverages. Leadership & Team Management Proven experience in managing and mentoring a kitchen team. Cost Control & Financial Acumen Experience in food cost optimization and budgeting. Kitchen Operations & SOPs Knowledge of high-volume restaurant kitchen operations. Customer-Centric Approach Ability to adapt based on customer preferences and feedback. Food Safety & Compliance Adherence to local food safety regulations and industry best practices. Preferred Qualifications & Experience: Education: Degree/Diploma in Culinary Arts, Hotel Management, or a related field. Certifications: HACCP, or equivalent food safety certification. Experience: 10+ years of experience in a high-volume kitchen. 3+ years as an Executive Chef or Head Chef in a brewery, bar, or gastropub setting. Experience working with beer, brewery cuisine, and bar menu development is highly preferred. Experience working in brewpubs, gastro pubs, or craft breweries is a plus.

Role & responsibilities preparing ingredients and cooking basic dishes Supervising kitchen staff and daily operations. Menu design and innovation. Ensuring food consistency and quality. managing kitchen hygiene and safety compliance. following recipes and portion control. assisting with stock rotation Preferred candidate profile Perks and benefits

Responsibilities: * Collaborate with team on menu planning & execution * Oversee kitchen operations & staff training * Ensure food quality, safety & presentation standards met * Develop menus, recipes & cooking methods

Prepare and cook authentic North Indian dishes Cook a variety of Chinese dishes Assist in preparing basic South Indian dishes Manage food inventory, storage, and stock rotation. Maintain cleanliness and organization in the kitchen and workstations. Required Candidate profile Expertise in North Indian & Chinese cuisine Basic knowledge of South Indian dishes Experience in restaurant/hotel kitchens Diploma or Degree in Hotel Management Minimum 1 to 5 years of experience

FOR DETAILS JD CLICK ON BELOW LINK: https://forms.gle/k2nnPHMXhdBuTdkf9 We are looking for a dynamic and highly skilled Sous Chef with the potential to advance into a Senior Chef role. The ideal candidate will be well-versed in multiple cuisines. Required Candidate profile Proven experience as a Sous Chef or in a senior kitchen role, with expertise in multiple cuisines. Strong leadership and organizational skills, with the ability to mentor and manage a diverse team.

*"Exciting Career Opportunity!"* Sodexo is seeking skilled *Private Chef* to join our team at an exclusive *Elite residence of a UHNWI- prominent global figure* at Ahmedabad, catering to a prestigious client and their esteemed employees, including top-notch personalities from around the world. 1) *Position Multi Cuisine Chef_ Western Cuisine* - Preferred candidate profile- Junior Sous Chef/ Sr CDP/CDP_ Western Cuisine (Continental/Pan Asian) - Number of Requirement: 3 - Qualification – Diploma/Degree (Hotel Management) - Experience – Min 6 years of Brand Hotel/ Speciality Cuisine Restaurant Chain Experience - Salary: CTC up to 7.92 LPA 2) *Position –Multi Cuisine Chef_ Indian Cuisine* - Preferred candidate profile- Junior Sous Chef/ Sr CDP/CDP_ Western Cuisine (Continental/Pan Asian) - Number of Requirement: 2 - Qualification – Diploma/Degree (Hotel Management) - Experience – Min 6 years of Brand Hotel/ Speciality Cuisine Restaurant Chain Experience - Salary: CTC up to 7.92 LPA *Selection Process* - Food Trial will be in Ahmedabad at our premises Interested candidates can share their Photo attached CV on below contact details. Mail id- gayatri.vyas@sodexo.com Mobile- +91 7984149790

Greeting!!! Job Description: We are looking for a dynamic and highly skilled Sous Chef with the potential to advance into a Senior Chef role. The ideal candidate will be well-versed in multiple cuisines, with experience in various cooking techniques and a passion for creativity in the kitchen. As a Sous Chef, you will play a key role in leading the kitchen team, ensuring high standards of food quality and consistency across diverse culinary styles. Your leadership and culinary expertise will be essential in maintaining the excellence of our kitchen operations while preparing you for further career advancement. Key Responsibilities: Lead Kitchen Operations: Managing daily kitchen activities, ensuring efficient food preparation and service across multiple cuisines. Team Leadership: Supervise and mentor kitchen staff, providing training, feedback, and support to maintain high culinary standards and foster team collaboration. Menu Creation: Contribute to the development of new, innovative multi-cuisine dishes that align with restaurant trends and customer preferences. Food Quality Control: Oversee the preparation, cooking, and presentation of all dishes, ensuring that they meet our high standards for taste, consistency, and visual appeal. Maintain Hygiene Standards: Ensure that the kitchen environment adheres to strict food safety, cleanliness, and sanitation protocols. Peak Time Management: Manage the kitchen during busy hours and special events, ensuring the timely delivery of high-quality dishes and maintaining composure under pressure. Inventory and Stock Management: Track inventory levels, ensure the efficient use of supplies, and order necessary ingredients to keep the kitchen fully stocked. Foster a Positive Kitchen Culture: Encourage teamwork, creativity, and professionalism within the kitchen team to create a collaborative work environment. Collaboration with Front-of-House: Coordinate with front-of-house staff to ensure smooth communication and timely service, contributing to an exceptional dining experience for guests. Cost Control and Budget Management: Monitor food costs, wastage, and labor costs to maintain budgetary targets while still delivering excellent food quality. Qualifications: Proven experience as a Sous Chef or in a senior kitchen role, with expertise in multiple cuisines. Strong leadership and organizational skills, with the ability to mentor and manage a diverse team. Extensive knowledge of culinary techniques, flavor profiles, and food presentation styles from various cuisines. Ability to thrive in a fast-paced, high-pressure environment, especially during peak service hours. Excellent communication and problem-solving skills. A culinary degree or equivalent professional experience is preferred. A passion for creativity, innovation, and staying up-to-date with current culinary trends for more details share your resume at bhavna.rane@infra.market

We are seeking an experienced Head Chef. As the Head Chef, you will be responsible for overseeing the entire kitchen, including menu development, food preparation, quality control, staff management, and ensuring a smooth and efficient operation. Required Candidate profile Oversee the preparation and cooking of all menu items to ensure consistency and quality. Maintain high standards of food safety and quality. Share your resumes on 9205600721