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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.

Executive Chef

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

Sous Chef

Rajendra Place

Job Title: Sous Chef
Location: East Patel Nagar, New Delhi
Reports To: Head Chef
Job Summary:
The Sous Chef is a crucial member of the kitchen leadership team, responsible for assisting the Head Chef in the daily operation of the kitchen, managing and training staff, ensuring quality and consistency in food preparation, and maintaining accurate inventory levels. This position requires strong culinary skills, excellent organizational abilities, and the capacity to lead and motivate a team under pressure.
Key Responsibilities:

1. Assisting the Head Chef
•Work closely with the Head Chef to develop, execute, and refine menu items and recipes that meet the restaurant's standards.
•Step in to manage kitchen operations in the Head Chef's absence, ensuring that all workflows are smooth, efficient, and aligned with kitchen standards.
•Support the Head Chef with menu planning, new recipe development, and special event preparations.
•Collaborate with the Head Chef to implement kitchen policies and ensure compliance with health and safety regulations.

2. Team Management
•Lead, supervise, and motivate kitchen staff, including line cooks, prep cooks, and other junior team members, fostering a positive and productive work environment.
•Assign tasks, monitor progress, and ensure each team member is adhering to recipes, portioning, and presentation standards.
•Provide ongoing training and development to kitchen staff to improve their culinary skills and efficiency.
•Conduct performance evaluations and provide feedback to improve team productivity and maintain high-quality food preparation.

3. Maintaining Consistency and Quality Control
•Ensure that every dish served meets the restaurant’s quality, taste, and presentation standards to maintain customer satisfaction.
•Conduct regular tastings, quality checks, and ensure the consistency of recipes across all kitchen shifts.
•Maintain high standards of cleanliness and organization in the kitchen at all times, complying with health and safety regulations.
•Oversee plating and portion control to ensure consistency with each dish, as specified by the Head Chef’s guidelines.

4. Inventory Management and Cost Control
•Monitor inventory levels of ingredients, kitchen supplies, and tools, ensuring that stock levels are adequate to meet service demands.
•Work with the Head Chef to place orders, track deliveries, and inspect the quality and freshness of all supplies.
•Manage inventory to minimize food waste and control kitchen costs by optimizing ingredient use and storage.
•Track and record ingredient usage to support cost analysis and menu pricing.

Qualifications and Skills:
•Culinary degree or equivalent experience in a high-volume kitchen environment.
•Proven experience as a Sous Chef or in a similar leadership role within a professional kitchen.
•Strong knowledge of culinary techniques, flavor profiles, and kitchen equipment.
•Excellent leadership skills with a focus on team development and motivation.
•Strong organizational abilities with an eye for detail to maintain consistency in food quality and presentation.
•Ability to handle high-pressure situations and maintain composure during busy service periods.
•Familiarity with inventory management software or experience in inventory tracking and cost control.

Physical Requirements:
•Ability to stand for extended periods and work in a fast-paced environment.
•Capacity to lift and carry supplies, up to 50 pounds.

Schedule:
Availability for flexible hours, including nights, weekends, and holidays, as required by the kitchen’s demands.
The Sous Chef plays a key role in setting the kitchen's standard of excellence. This role is perfect for a dynamic and dedicated individual who thrives in a leadership role and is passionate about culinary creativity and consistency.



Vedania Services Private Limited

Badshahpur Gurgaon

Key Responsibilities

1. Kitchen Management & Operations
	•	Supervise and coordinate all kitchen activities to ensure smooth, efficient, and high-quality operations.
	•	Maintain hygiene, cleanliness, and safety standards in compliance with FSSAI and internal policies.
	•	Ensure adherence to food safety and sanitation regulations.
	•	Implement and monitor standard operating procedures (SOPs) for all kitchen activities.

2. Menu Planning & Food Quality
	•	Design and regularly update menus featuring Indian, Chinese, and Italian cuisines.
	•	Innovate new dishes that balance creativity, taste, and profitability.
	•	Ensure consistent taste, presentation, and portion control for all dishes.
	•	Conduct regular tasting sessions and maintain top-tier quality standards.

3. Team Leadership & Training
	•	Lead, train, and mentor the kitchen team including sous chefs, cooks, and helpers.
	•	Plan staff schedules and delegate duties to ensure smooth service.
	•	Create a positive and motivating work environment to foster teamwork and efficiency.
	•	Conduct regular performance reviews and implement staff development programs.

4. Inventory & Cost Control
	•	Manage inventory, monitor stock levels, and reduce food wastage.
	•	Source fresh, high-quality ingredients while maintaining cost efficiency.
	•	Work with suppliers to ensure timely and reliable procurement.
	•	Maintain kitchen budgets and achieve targeted food cost percentages.

5. Coordination & Communication
	•	Coordinate with front-of-house staff to ensure timely service and guest satisfaction.
	•	Address and resolve customer feedback related to food quality or service promptly.
	•	Communicate regularly with management regarding kitchen performance, requirements, and improvements.
	•	Participate in management meetings to plan events, menu updates, and promotions.

Qualifications & Skills
	•	Degree or Diploma in Culinary Arts / Hotel Management or equivalent.
	•	Minimum 3 years of experience  as a Head Chef or 5+ years overall kitchen experience.
	•	Proven expertise in Indian, Chinese, and Italian cuisines.
	•	Strong leadership, communication, and organizational skills.
	•	Sound knowledge of food hygiene, sanitation, and FSSAI regulations.
	•	Creativity in menu design and a passion for culinary innovation.
	•	Ability to work efficiently in a fast-paced environment and handle multiple responsibilities.
	•	Basic computer proficiency and familiarity with kitchen management systems is an advantage.

Salary & Benefits
	•	Competitive salary based on experience and performance.
	•	Performance-based incentives and bonuses.
	•	Complimentary meals during shifts.
	•	Paid leaves and staff discounts.
	•	Opportunities for growth and professional development.



V-Maxx Experience Private Limited

Head Chef

Pink Adrak

Qutabgarh

HAPPYGRILLS

Tandoor Cook

Narela, Delhi

🍽️ We’re Hiring – Multi-Cuisine Restaurant Team 🍕🥗🔥

🔹 Positions:

Continental | Indian | Tandoor | Chinese | South Indian | Italian / Pizza 

💰 Salary: ₹15,000 – ₹30,000 (Based on experience & interview)
🏠 Accommodation & Meals Provided

📍 Location: Singhola marble market, Main, GT Karnal Rd, Delhi 110040

📞 Contact: 991030277
📩 Send your details or CV via WhatsApp


banku sweets nd snacks

Restaurant Staff

Harsaru Village Gurgaon

Job Summary:We are seeking a highly skilled and creative Continental Head Chef with strong expertise in Continental, Mexican, and Italian cuisines. The ideal candidate will be responsible for managing the kitchen team, maintaining food quality and presentation, developing innovative menu items, and ensuring smooth kitchen operations in alignment with company standards.
Key Responsibilities:1. Culinary OperationsPlan, prepare, and execute dishes across Continental, Mexican, and Italian cuisines (including pastas, pizzas, grills, salads, sauces, and baked items).
Maintain taste, texture, and presentation consistency for all dishes.
Ensure all recipes and portions follow brand standards and SOPs.
Innovate and design new menu items aligned with market trends and customer preferences.
2. Kitchen Management & SupervisionManage day-to-day kitchen operations efficiently.
Supervise, train, and mentor commis and support kitchen staff.
Allocate kitchen tasks and ensure timely food preparation and delivery.
Conduct pre-service meetings to brief team on menu, specials, and plating style.
3. Quality, Hygiene & SafetyMaintain the highest levels of hygiene, cleanliness, and food safety in compliance with FSSAI standards.
Monitor proper storage, labeling, and rotation of perishable and non-perishable goods.
Ensure kitchen equipment is well-maintained and functioning properly.
4. Inventory & Cost ManagementControl food costs by minimizing wastage and optimizing ingredient usage.
Maintain daily inventory records and coordinate indenting with the purchase department.
Ensure cost-effective utilization of raw materials without compromising quality.
5. Menu Planning & CoordinationCoordinate with the Corporate Chef / Operations Head on seasonal menus and special events.
Suggest improvements in recipes, ingredients, and presentation.
Work closely with service staff to ensure excellent guest satisfaction and feedback management.
6. Reporting & DocumentationMaintain kitchen production reports, wastage logs, and stock consumption records.
Share daily kitchen performance updates with management.
Required Skills & Competencies:Strong culinary expertise in Continental, Mexican, and Italian cuisines.
Excellent leadership, communication, and organizational skills.
Good knowledge of kitchen costing, inventory, and procurement.
Creative flair for menu innovation and plating aesthetics.
Ability to handle pressure and lead a diverse kitchen team.
Qualification & Experience:Diploma / Degree in Hotel Management, Culinary Arts, or related field.
Minimum 6–10 years of experience in multi-cuisine restaurants or 5-star hotels, with at least 2 years as Head Chef / Sous Chef.
Proven experience in Continental, Mexican, and Italian cuisine is mandatory.



Fraterniti Foods Private Limited

Continental Head Chef

Noida Sector 142

We are seeking an experienced and skilled Head Chef to lead our culinary team. The ideal candidate will be responsible for menu planning, food preparation, and presentation, as well as managing kitchen staff and maintaining high standards of quality and hygiene.

*Responsibilities:*

- Develop and implement menus, recipes, and presentation styles
- Oversee daily kitchen operations and manage kitchen staff
- Ensure high standards of food quality, presentation, and hygiene
- Manage inventory, ordering, and stock control
- Maintain kitchen equipment and facilities
- Collaborate with management on menu planning, budgeting, and cost control
- Ensure compliance with health and safety regulations

*Requirements:*

- Diploma/Degree in Culinary Arts/Hotel Management
- 5+ years of experience as a Chef, with at least 2 years in a leadership role
- Proven culinary expertise and creativity
- Excellent leadership, communication, and time management skills
- Ability to work under pressure and maintain composure in a fast-paced environment

*What we offer:*

- Competitive salary and benefits package
- Opportunities for growth and professional development
- Dynamic and supportive work environment

If you're a passionate and experienced Chef looking for a new challenge, we'd love to hear from you!


Awadh Udyam

Next Vatika Chowk Gurgaon

Divine Enterprises

Indian Mughlai Chef

Alpha 1 Greater Noida

ITS FOR BULANDSHAHR (203001) LOCATION

About the Role
We are looking for a skilled and passionate Head Chef who can take full ownership of the kitchen—from food preparation and cooking to team management and quality control. The ideal candidate should be experienced in Indian-style Chinese cuisine, as well as fast-casual menu items like pizza, burgers, wraps, rolls, pasta, and momos. Additionally, the chef must be capable of preparing café-style beverages including hot & cold coffee, tea, mojitos, boba drinks, and shakes.

Key Responsibilities

Menu Execution & Food Preparation
Prepare and cook dishes end-to-end with consistent taste, presentation, and hygiene standards.
Special expertise in Indian-Chinese cuisine (e.g., fried rice, noodles, gravies, soups).
Skilled in preparing pizza, burgers, wraps, rolls, pasta, momos (frying & plating).
Prepare mocktails and café beverages such as hot/cold coffee, tea, mojitos, shakes, and boba drinks.


Kitchen & Staff Management
Lead and supervise kitchen staff, including helpers and assistants.
Allocate tasks to maintain smooth kitchen workflow.
Ensure timely preparation and service during peak hours.
Train junior staff on recipes, hygiene, and food-handling practices.


Quality & Hygiene
Maintain high standards of cleanliness and food safety at all times.
Ensure proper storage of raw materials and inventory control.
Monitor freshness, taste, and portioning of dishes consistently.


Menu Development & Coordination
Support in refining recipes and adding new items.
Coordinate with management for daily planning, specials, and stock purchases.
Required Skills & ExperienceProven experience as a Chef/Commis/Line Cook in a restaurant, café, or cloud kitchen.
Strong expertise in Indian-Chinese cuisine.
Ability to work independently and take ownership.
Team management and training capabilities.
Knowledge of kitchen hygiene & safety standards.
Good communication and discipline in fast-paced working environments.


Salary & Benefits
Competitive salary based on experience.
Meals provided during shift.
Positive work environment with opportunities for growth.



Akshivra LLP

Chinese Chef

RAMESH PARK

Pushpa Food And Services

Cook / Chef

Bhiwadi


We are seeing indian Cook, kitchen helper 
Sponsored by Elite immigration consultant & services 
Required employees for bellow concern.

The Golden gril of Italy
Restorent
Core Responsibilities:
Preparing and Cooking: This includes a variety of Indian dishes, often specializing in regional cuisines like North Indian, South Indian, or Mughlai. 
Menu Development: Creating new dishes, adapting existing recipes, and potentially developing seasonal menus. 
Ingredient Management: Selecting fresh ingredients, managing inventory, and ensuring proper storage. 
Quality Control: Ensuring consistent taste, presentation, and portion sizes. 
Kitchen Management: Supervising junior staff, maintaining cleanliness, and managing food preparation and service. 
Safety and Hygiene: Adhering to strict food safety and hygiene regulations. 
Specific Skills and Knowledge:
Culinary Expertise: In-depth knowledge of Indian spices, cooking techniques, and regional specialties.
Equipment Proficiency: Experience with traditional Indian cooking equipment, like tandoors.
Inventory Management: Ability to manage and order supplies.
Staff Management: Supervising and training junior staff.
Menu Development: Ability to create new dishes
 and menus. 


Elite Immigration Consultant Service

Indian Cook

Chander Nagar, New Delhi

Key Responsibilities
 
Plan and prepare authentic Italian dishes such as pasta, pizzas, salads, and antipasti suitable for a café menu.
Maintain consistency in food preparation, presentation, and portioning.
Ensure all ingredients are fresh and meet the café’s quality standards.
Oversee kitchen operations, including food storage, hygiene, and cleanliness in compliance with health and safety regulations.
Collaborate with management to develop new menu items and optimize food cost.
Train and supervise kitchen staff on Italian cooking techniques and presentation.
Manage inventory and coordinate with suppliers for quality ingredients.
Support the café’s overall dining experience with creativity, efficiency, and teamwork.

 
Qualifications & Skills
 
Proven experience as an Italian Chef or Cook (preferably in a café, bistro, or casual dining setting).
Strong knowledge of traditional and modern Italian cuisine.
Culinary degree or equivalent professional training (preferred but not mandatory).
Ability to work under pressure and maintain high standards.
Passion for food presentation and innovation.

 
What We Offer
 
Competitive salary & benefits.
Opportunity to express creativity in menu development.
Supportive and dynamic work environment.




Toast And Roast

Chief Cook

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Cook Chef Baker Jobs In Delhi Ncr - 175 Verified Vacancies

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