9 Western Cuisine Jobs

Good at Chinese or Western food, not only Chinese

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: Experience with more than 9 years in Continental/French/Italian/Western Cuisine. Worked with Reputed F&B restaurants/hotels & in overseas. Act as second in command. New kitchen opening & set up experience is compulsory. Knowledge of the frozen concept will be an additional advantage. Follow the food preparation & presentation process as instruction by per Executive Chef. Oversee and assist the kitchen staff in all aspects of food production. Evaluate food products to ensure consistent quality standards. Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Team building and management. Knowledge of food cost and P&L. Knowledge in stock rotation (FIFO) & station cleaning process. Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Sodexo is Hiring! Join our elite Culinary Team at a premium Corporate House in Shantigram, Gandhinagar, catering to a prestigious HNI client and their international delegates in a luxurious Executive Dining Area & Lounge. Open Positions: 1) Executive Sous Chef Key Skills: Experience managing VIP movements; must be from branded hotel chains Location: Shantigram, Gandhinagar Qualification: Degree in Hotel Management Experience: Minimum 8 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Senior Sous Chef Cost To Company: Up to 12-15 LPA 2) Gujarati Maharaj -2 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 Cost To Company: Up to 65,000/- 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 Cost To Company: Up to 80,000/- 4) Senior Chef De Partie – Indian Key Skills: Proficiency in Indian cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 3 years in luxury/branded hotel chains Preferred Titles: Chef De Partie/Senior Chef De Partie Cost To Company: Up to 45,000/- 5) Chef De Partie – Bakery Key Skills: Proficiency in bakery cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 3 years in luxury/branded hotel chains Preferred Titles: Chef De Partie Cost To Company: Up to 50,000/- Note that Food Trial is compulsory for above all Positions in Ahmedabad Only. Apply Now! Interested candidates may send their updated CV with a recent photograph to: Email: gayatri.vyas@sodexo.com WhatsApp: +91 79841 49790

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: Experience with more than 9 years in Continental/French/Italian/Western Cuisine. Worked with Reputed F&B restaurants/hotels & in overseas. Act as second in command. New kitchen opening & set up experience is compulsory. Knowledge of the frozen concept will be an additional advantage. Follow the food preparation & presentation process as instruction by per Executive Chef. Oversee and assist the kitchen staff in all aspects of food production. Evaluate food products to ensure consistent quality standards. Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Team building and management. Knowledge of food cost and P&L. Knowledge in stock rotation (FIFO) & station cleaning process. Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Western Chef- SPass / NTS Salary S$1500 to S$2500 Food and Accommodation is provided Must have very good cook experience Need Working videos Any diploma or degree better Interested visit our office with original passport and refer your know persons also Interview address : Swagatham Resource Management India Pvt Ltd No: 14 , First floor, Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Interview date : 9am to 5pm [ All working days ] Contact HR Sabitha # 7418027300 [ Call time 9 am to 6pm Monday to Saturday]

Were seeking a Sous Chef with expertise in Western & Fusion cuisine and a flair for creative plating. If you are passionate about culinary artistry and innovation, this is your chance to shine! Requirements: 10 years of experience with reputed hotel brands. Mastery in Western & Fusion cuisine with exceptional plating skills. Strong leadership and kitchen management abilities. Apply Now: Send your resume to corplnd@theoceanpearl.in Only shortlisted candidates will be contacted. Salary is not a constraint for the right candidate! Role & responsibilities Preferred candidate profile

Hiring CDP's with expertise in Japanese/Tandoor/Continental/Indian/Western cuisines.Experienced in working with international kitchen and maintaining global culinary standards Skilled in food preparation, plating, and maintaining hygiene and quality.

At Brunos Cafe, were passionate about redefining the caf experience with creative cuisine, consistent quality, and unforgettable flavors. We're expanding our culinary vision and are looking for a talented and driven Executive Chef to lead our kitchen team with innovation, excellence, and integrity. Key Responsibilities: Lead and manage kitchen operations, ensuring consistent food quality and presentation. Develop and innovate seasonal and permanent menu items in alignment with our caf’s vision. Ensure high standards of hygiene, cleanliness, and kitchen safety. Train, mentor, and supervise the kitchen team to ensure smooth daily operations. Manage kitchen inventory, cost control, and supplier relationships. Collaborate with the caf management on menu engineering, food costing, and special events. Ideal Candidate: Proven experience as an Executive Chef or Head Chef in a caf, bistro, or fine-dining environment. Strong culinary creativity with a deep understanding of modern food trends and techniques. Exceptional leadership, time management, and organizational skills. Proficient in kitchen operations, food costing, and team management. Ability to work under pressure in a fast-paced environment. Formal culinary training is a plus, but not mandatory if experience and skill are exceptional. What We Offer: Creative freedom to design and experiment with dishes. A passionate and collaborative work environment. Competitive salary (negotiable based on experience and skills). Growth opportunities as we expand our brand and culinary direction.

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Continental/French/Italian/Western Cuisine. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.