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A C Guards

Bala Nagar

Life Cycle of Executive Chef-Hot Kitchen Management


Churrolto Foods

Executive Chef

Rashtrapati Bhavan

Khandsa Chowk Gurgaon

The role requires strong leadership, menu planning, team management, and hands-on expertise in high-volume Indian and continental food production.
Key Responsibilities:
Production Planning:


Develop and execute daily, weekly, and monthly production plans for all client sites.
Ensure timely preparation, portioning, and dispatch of meals as per demand forecasts.


Inventory & Procurement Coordination:


Prepare indents for perishable and non-perishable items based on production plans.
Coordinate with the purchase department for timely availability and quality checks of raw materials.


Team Leadership:


Manage and motivate a kitchen team of 100+ members, including chefs, cooks, and helpers.
Conduct regular briefings, training sessions, and maintain discipline and hygiene standards.


Quality & Hygiene Control:


Maintain consistency in taste, presentation, and portioning across large-scale production.
Ensure compliance with FSSAI standards and company food safety protocols.


Menu Development & Cost Control:


Work with management to develop menus aligned with client preferences and seasonal availability.
Optimize food cost and minimize wastage through efficient planning and yield management.


Operational Excellence:


Streamline kitchen workflows and implement process improvements for efficiency.
Coordinate closely with the General Manager and other department heads for operational updates and improvements.






Gupta Hospitality Services Pvt. Ltd.

Mercurim

Panaji (Panjim, Pangim)

We are hiring an experienced and passionate Restaurant Chef to join our team. The ideal candidate will create delicious dishes, manage the kitchen team, and maintain high food quality and hygiene standards.
Prepare and cook a variety of dishes as per the restaurant’s menu.

Plan and design new menu items and daily specials.

Supervise kitchen staff and ensure smooth kitchen operations.

Maintain food quality, taste, and presentation consistency.

Manage inventory, order ingredients, and control food costs.

Ensure cleanliness, hygiene, and safety standards in the kitchen.

Work closely with management on menu planning and customer satisfaction.


Pan To Plate Venture Private Limited

Chef

Maruti Udyog Gate 2 Gurgaon

*About the Role:*
Cookhouse is looking for an experienced and creative *Menu Manager* to lead menu development for our premium corporate catering operations . The ideal candidate will have extensive experience in corporate menu planning, food presentation, and nutrition balancing while understanding client preferences and cost structures.

*Key Responsibilities:*

* Plan and design daily, weekly, and monthly menus for multiple corporate locations.
* Develop diverse, innovative, and seasonal menus that meet client expectations and dietary requirements.
* Conduct tasting sessions and work closely with chefs to ensure quality, taste, and presentation.
* Maintain strong coordination with kitchen and operations teams for menu execution.
* Analyze food trends and continuously update offerings for freshness and variety.
* Ensure menu items are cost-effective without compromising quality or creativity.
* Interact with clients to gather feedback and implement improvements.

*Desired Candidate Profile:*

* Minimum 10 years of experience in menu planning and development for corporate or institutional catering.
* Must have prior experience with reputed catering companies such as *Sodexo, Compass, Manjushree, or Khansama*.
* Hands-on expertise in menu preparation, costing, and presentation for large-scale corporate cafeterias.
* Strong understanding of nutrition, hygiene, and FSSAI compliance.
* Excellent communication and coordination skills with culinary and service teams.
* Innovative, detail-oriented, and passionate about corporate dining experiences.

*Compensation:*
Salary is *not a constraint* for the right candidate with proven expertise.




Cook House

Sous Chef

Kukatpally

South Indian Chef – South Indian Cuisine Specialist

Job Summary:

We are seeking a highly skilled and passionate Senior Chef with extensive experience in South Indian cuisine, traditional curries, and a variety of regional dishes. The ideal candidate should have a deep understanding of authentic flavors, modern presentation techniques and healthy cooking methods that meet current dietary trends without compromising on taste.

Key Responsibilities:

* Plan, develop, and execute a wide range of South Indian dishes—vegetarian and regional specialties.
* Prepare traditional and contemporary curries from Indian and fusion cuisines.
* Innovate and design healthy recipes focusing on balanced nutrition, low oil/fat options, and natural ingredients.
* Maintain the highest standards of food quality, hygiene, and safety.
* Supervise kitchen operations, and ensure consistent taste and presentation.
* Manage inventory, control wastage, and optimize kitchen efficiency.
* Collaborate with management on menu planning, costing, and seasonal updates.
* Stay updated on culinary trends and integrate modern techniques while preserving authenticity.

Rquirements:

* Culinary degree/diploma or equivalent professional certification.
* 5+ years of proven experience as a Chef or Senior Chef, preferably in reputed restaurants, hotels, or catering setups.
* Expertise in South Indian cuisine (e.g., Tamil Nadu, Kerala, Karnataka, Andhra, and Telangana styles).
* Strong knowledge of Indian curries, regional gravies, and modern healthy dishes.
* Experience in healthy cooking techniques.
* Excellent leadership, time management, and kitchen management skills.
* Creative, detail-oriented, and passionate about culinary innovation.

Preferred Skills:

* Knowledge of health-based meal preparation.
* Ability to design menus for wellness, fitness, or corporate dining programs.


Wallero Technologies Private Limited

South Indian Cook

Santoshi Mata Chowk

Council Hall (Police Commissioner Office)

Head Chef 

Experience: 
Minimum 5-7 years leading entire kitchen operations including tandoor, seekh, and Tava products.
Education: Culinary degree or equivalent hands-on kitchen training certification.
Communication: Clear communicator with ability to instruct kitchen staff and coordinate with managers.
Planning Skill: Plans half down according to sales targets and holiday management.
Training Skills: Strong trainer capable of mentoring junior chefs and line cooks.
Leadership: Proven leadership in quality control, hygiene standards, and cost control.
Network: Maintains strong supplier and vendor relationships for inventory and sourcing.
HE SHOULD HAVE GOOD INTERPERSONAL AND INTRAPERSONAL SKILLS .
 Overall Skill Matrix Breakdown·        Leadership
& Team Handling: Focuses on managing people, resolving conflicts, and fostering a positive work culture.
·        Kitchen
skills: Expertise in Tandoor
·        Team
Collaboration & Diversity: Assesses how well the chef works with diverse teams and ensures effective communication, especially with interstate staff.
·        Operational
Efficiency: Evaluates the chef's ability to maintain smooth kitchen operations, especially during peak periods.
·        Action
or planning on Sales Forecasting: Tests the chef’s ability to plan menus, forecast sales, and adjust kitchen operations accordingly.
·        Quality
Control & Standards: Looks at the chef’s commitment to maintaining hygiene, food quality, and consistency.
·        Supplier
& Vendor Relations: Assesses how the chef handles sourcing ingredients, maintaining supplier relationships, and managing inventory.
·        Training
& Development: Focuses on the chef’s ability to mentor, train, and develop junior staff and ensure continuous learning.
·        Cost
Control & Budgeting: Evaluates the chef’s approach to managing kitchen budgets, reducing costs, and optimizing resources.


Al Arabian Express

I.I.T.Main Gate

Malad West

We are Hiring For
Barista , FOH , BOH
Job Location - DUBAI & SAUDI ARABIA
Company Will Provide Ticket
Friday Walking Interview
Interview Location - Goregaon East
Call HR Rushali 8828410930
PASSPORT MANDATORY


Tim Horton's

Barista

Sohna Chowk Gurgaon

JOB SUMMARY
 Under the general guidance and supervision of the Executive Chef / VP – Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient, and profitable running of Kitchen. DUTIES AND RESPONSIBILITIES:
 Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. 
 Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen.
 Training and scheduling: The Sous Chef are in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
 Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
 Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy
 Other responsibilities include:-
 - Supervise the functions of the department employees, facilities, operations and cost on a daily basis.
 - Monitor and control on an on-going basis.
 - To oversee the services of the kitchen and always ensure the highest standards and quality of food.
 - Responsible to maintain statutory records.
 - Supervise, plan, and implement duty roster at the Unit.
 - Responsible to control and to monitor cost variances for the following:
 Food and Beverage, HLP & Manpower.
 - Responsible to ensure smooth shift closure and handover.
 - Responsible to prepare departmental budgets and objective manuals with constant review and observations.
 - Responsible to monitor and to control wastage.
 - Responsible to carry out any activity which is assigned by the management from time to time.
 -  Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc. to determine future action
 - Proper maintain of holding & serving temperature of Food etc. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: * Responsible to coach, mentor the team for the next level by way of career progression.
 * Responsible to ensure adherence to the unit training calendar.
 * Responsible for sanctioning leaves of the team.
 * Responsible to prepare daily, weekly, and monthly reports pertaining to all areas of the outlet operations


Lite Bite Foods

St.Andrew'S Church

Looking for 
HEAD CHEF
SOUS CHEF
TANDOOR CHEF
KITCHEN HELPERS
PLEASE WHATSAPP YOUR CV-8208511397


Adi Iranis Blue Gardenia Restaurant Bar and Bakery

Head Chef

Bandra East

responsible for overseeing all kitchen operations, food preparation, staff management, inventory control, and ensuring the highest standards of food quality, hygiene, and safety. This role requires strong leadership, creativity, and a passion for F&B
Minimum 2 years experience 


Meher Kohli / Ritual

Ahmedabad (Rural) District Court

Suvarna Bunglows

Job Title: Sushi ChefJob Summary:
We are seeking a skilled and creative Sushi Chef to join our culinary team. The Sushi Chef will be responsible for preparing high-quality sushi dishes, ensuring freshness and presentation standards, and providing guests with an exceptional dining experience. This role requires precision, attention to detail, and a passion for Japanese cuisine.
Key Responsibilities:Prepare and serve sushi, sashimi, nigiri, rolls, and other Japanese dishes according to restaurant standards.
Ensure the quality, freshness, and presentation of all food items.
Maintain knowledge of traditional and modern sushi-making techniques.
Manage food preparation areas, ensuring cleanliness and compliance with food safety regulations.
Monitor and manage inventory of fish, seafood, rice, and other ingredients.
Collaborate with kitchen staff and front-of-house team to provide excellent customer service.
Develop and recommend new menu items and seasonal specials.
Maintain a clean and organized workstation, including proper storage of ingredients.
Train and mentor junior kitchen staff when necessary.
Qualifications & Skills:Proven experience as a Sushi Chef or in a similar culinary role.
Strong knowledge of sushi preparation techniques and Japanese cuisine.
Ability to handle knives and kitchen equipment safely and effectively.
Excellent knowledge of food safety and sanitation practices.
Creativity and attention to detail in food presentation.
Ability to work under pressure in a fast-paced environment.
Strong communication and teamwork skills.
Culinary degree or relevant certification (preferred, not always required).
Work Environment & Physical Requirements:Fast-paced kitchen environment.
Ability to stand for long periods and perform repetitive tasks.
Flexible to work evenings, weekends, and holidays as required.



Appetite Oasis Restaurants LLP

Sushi Chef

Jagruti Nagar

Cafe Arabica

Cook / Chef

Juhu

Job Summary:
We are looking for a talented and passionate Sous Chef to assist in managing kitchen operations and ensuring high standards of food quality and presentation. The Sous Chef will work closely with the Head Chef to plan menus, supervise kitchen staff, maintain inventory, and uphold hygiene and safety standards. The ideal candidate should have strong culinary skills, leadership ability, and a flair for creativity in the kitchen.

Key Responsibilities:

Assist the Head Chef in planning and executing menus, including daily specials.

Supervise and coordinate kitchen staff, ensuring smooth operations during service.

Prepare and cook high-quality dishes while maintaining consistency in taste and presentation.

Monitor food quality, portion control, and presentation standards.

Ensure compliance with health, safety, and hygiene regulations in the kitchen.

Manage inventory, order supplies, and minimize wastage.

Train and mentor junior chefs and kitchen staff.

Step in to lead the kitchen in the absence of the Head Chef.

Collaborate with management to implement cost control and kitchen efficiency strategies.

Requirements & Skills:

Diploma/Degree in Culinary Arts or relevant field.

Proven experience as a Sous Chef or in a similar senior kitchen role.

Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.

Leadership and team management skills.

Ability to work under pressure in a fast-paced environment.

Excellent time management, organizational, and multitasking abilities.

Creativity and passion for food with attention to detail.


T-Leaf Services

Dindoshi Bus Station


Qualifications for Head Baker


Education: Degree/diploma in Bakery & Confectionery, Culinary Arts, or equivalent professional training (preferred but not always mandatory with strong experience).
Experience:
 
Minimum 5–8 years of professional baking experience, with at least 2–3 years in a leadership or supervisory role.
Strong expertise in breads, viennoiserie, cakes, pastries, and desserts.

Technical Skills:
 
Excellent knowledge of doughs, fermentation, lamination, and decoration techniques.
Ability to develop new recipes and seasonal menus.
Knowledge of food safety, hygiene, and kitchen compliance standards.

Leadership & Management:
 
Strong team management skills – able to train, mentor, and schedule junior bakers.
Ability to maintain consistency, quality, and efficiency in production.
Experience managing inventory, ordering supplies, and minimizing waste.

Soft Skills:
 
Creativity, attention to detail, and passion for innovation.
Strong communication and organizational skills.
Ability to work under pressure in a fast-paced environment.





Cheesecake Republic

Baker

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Cook Chef Baker Jobs - 758 Verified Vacancies

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