386 Tandoor Jobs - Page 13

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsibilities: Manage kitchen operations during shifts Oversee food production, menu planning & costing Ensure North and South Indian specialties Control wastage & prepare meals for catering events

Responsibilities: * Manage inventory & order supplies * Collaborate with team on menu planning & execution * Prepare meals using continental, Chinese, Italian, tandoor & Indian cuisines * Maintain clean kitchen environment Food allowance

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Responsibilities: * Prepare ingredients for tandoor dishes * Ensure food safety standards * Collaborate with kitchen team on menu planning * Maintain cleanliness in kitchen area * Assist senior chefs with cooking and presentation Food allowance Provident fund Health insurance

Assist with general maintenance tasks such as cleaning, repairing, and organizing workspaces Support operations in different departments as needed, including but not limited to production, logistics, and administrative tasks Operate basic machinery and equipment following safety protocols and guidelines Handle physical tasks such as lifting, carrying, and moving materials or products Participate in team meetings and collaborate with colleagues to accomplish goals efficiently Follow instructions from supervisors and communicate effectively to ensure tasks are completed accurately and on time Maintain inventory levels by monitoring stock and reporting shortages or discrepancies Adhere to company policies and procedures regarding health, safety, and environmental regulations Continuously seek opportunities for improvement and suggest innovative solutions to enhance productivity and efficiency Perform other duties as assigned by management

Job description Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Food + Accommodation Salary + bonus + medical + PF + leaves Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise a team of cooks, commis chefs, and other kitchen staff to achieve high-quality output. Maintain cleanliness and organization of the kitchen area to meet health and safety standards. Desired Candidate Profile 5-10 years' experience as a Chef de Partie or similar role in Indian cuisine (Tandoor specialization preferred). Strong knowledge of bulk cooking techniques for large-scale catering operations. Can also mail me at siddhant.kanojia@sodexo.com

Brand : EL&N Cafe Location : Jio World Plaza, Bandra Kurla Complex, Mumbai Job Summary: The Commis is an entry-level position within the kitchen, responsible for assisting the Sous Chef, Junior Sous Chef and other senior team members in the preparation and production of a wide range of high-quality savory dishes in Hot & Cold Section. This role offers an excellent opportunity for a motivated and enthusiastic individual to learn and develop essential pastry skills in a professional and creative environment. Responsibilities: Assist in the preparation of ingredients for various hot and cold savory dishes (mise en place). Learn and master fundamental cooking techniques for both sections. Support the Senior team members in daily food production, ensuring quality and consistency. Ensuring all ingredients are fresh, of high quality, and stored properly. Ensuring orders are prepared in timely manner. Requirements : Minimum 1-2 years of experience in similar role. Minimum 12th grade education qualification. Candidate to be based in Mumbai. Should have positive and team-oriented attitude. Attention to detail and a commitment to cleanliness.

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved Areas of responsibility comprise overseeing all food preparation areas. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales • Study each recipe and gather all necessary ingredients • Cook food in a timely manner • Delegate tasks to kitchen staff • Inform wait staff about daily specials • Ensure appealing plate presentation • Supervise Cooks and assist as needed • Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) • Monitor food stock and place orders • Check freshness of food and discard out-of-date items • Experiment with recipes and suggest new ingredients • Ensure compliance with all health and safety regulations within the kitchen area

All-rounder knowledge of Indian, Chinese, continental, tandoor etc. Menu Planning, Group handling, Kitchen team handling, Creative and disciplined Can Contact--7448010777 Required Candidate profile Maintaining Cleanliness, personal Hygiene Efficient and Hardworking, Quick Decision maker Cooking knowledge with own specialties

Job Summary We are seeking a Developer & Sr. Developer with 5 to 8 years of experience to join our team. The ideal candidate will have expertise in Treasure Data CDP JavaScript, Python and SQL Query. This is a hybrid role with day shifts and no travel required. Responsibilities Developer: Configure and manage the Treasure Data CDP, including data ingestion, unification and segmentation. Develop, monitor, and optimize data workflows using Treasure Data pipelines. Integrate multiple data sources (e.g., CRM, marketing tools, product data) with Treasure Data to create a unified view of customers. Build and manage real-time and batch data ingestion pipelines. Troubleshoot and resolve issues related to data ingestion, workflow execution, and system performance. knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Clear understanding of Marketing use cases is a plus Responsibilities Senior Developer: Must have Treasure Data CDP project experience and good understanding about CDP Concepts like unification, segmentation. Experience in handing project Data life cycle , ETL process . having knowledge on JavaScript. Clear idea about transformation, unification . knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Have experience in monitoring or scheduling batch /Realtime jobs. Clear understanding of Marketing use cases is a plus

Position Summary Prepare breakfast and/or lunch offerings and assist with serving lines Participate in occasional catering functions Perform all positions within the kitchen Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day's menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make changes as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job: Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status Show more Show less

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.

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

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

We are looking for passionate and hardworking Commis 1 / 2 / 3 to join our kitchen team. The ideal candidates will assist in food preparation, maintain hygiene standards, and support senior chefs in delivering high-quality dishes. Food allowance Provident fund Employee state insurance Annual bonus

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.