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Subramanya Nagar

Srinivaspura

Full job description
The South Indian Chef is responsible for preparing, cooking, and presenting authentic South Indian cuisine in line with the Hospitals quality and service standards. The chef will have expertise in traditional South Indian dishes, including dosa, idli, sambar, chutneys, and regional specialties from Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. They will ensure that all food served meets the highest standards of taste, presentation, and hygiene.
Key Responsibilities:
Food Preparation & Cooking:
Prepare and cook a variety of authentic South Indian dishes, including but not limited to dosa, idli, vada, sambar, chutneys, biryanis, and other regional specialties.
Ensure consistency in taste and presentation.
Develop new and innovative South Indian dishes or variations to enhance the menu.
Menu Development:
Collaborate with the Head Chef and management to create and refine the South Indian menu.
Incorporate seasonal ingredients and maintain a balance between traditional and contemporary South Indian offerings.
Kitchen Operations:
Ensure smooth and efficient kitchen operations during service.
Maintain cleanliness, hygiene, and organization of the kitchen and workstations.
Ensure all cooking equipment is used correctly and safely.
Follow all food safety standards and procedures, ensuring compliance with local health regulations.
Inventory & Supplies:
Manage inventory and ordering of ingredients specific to South Indian cuisine, such as spices, lentils, rice, and other key items.
Monitor stock levels and avoid food wastage through proper portion control and inventory management.
Team Leadership & Training:
Train and mentor junior kitchen staff in the preparation of South Indian /North Indian and Snacks dishes.
Ensure kitchen staff follow recipes, safety protocols, and presentation standards.
Lead the team during high-volume service hours, ensuring efficient preparation and timely delivery of dishes.
Customer Interaction:
Occasionally interact with guests to explain dishes, answer questions, and accommodate special dietary requests related to South Indian cuisine.
Take feedback from customers and make necessary adjustments to ensure satisfaction.

Thanks


Three Mad Brewers

Cook / Chef

I.I.T.Main Gate

Calico Mills

OvenFresh is a premier dining destination known for delivering exceptional culinary experiences. We are currently seeking a talented and creative Executive Pastry Chef to lead our pastry department and bring innovative dessert concepts to life. The ideal candidate brings both artistry and precision to the table, with a deep commitment to excellence and creativity.
Job Summary:
The Executive Pastry Chef will oversee the entire pastry operation, from conceptualization to execution. You will be responsible for managing the pastry team, developing seasonal menus, maintaining high-quality standards, and ensuring customer satisfaction through beautiful and delicious desserts.
Key Responsibilities:
Lead and supervise the pastry team, including training, mentoring, and scheduling to ensure smooth daily operations.
Design and create innovative desserts, baked goods, and seasonal pastry menus.
Ensure the consistent quality and presentation of all pastries and baked goods.
Manage inventory, order supplies, and maintain cost controls.
Collaborate with executive chefs and event teams to customize menus for special occasions and banquets.
Uphold hygiene, food safety, and sanitation standards in accordance with local regulations.
Collaborate with executive chef and management to develop new concepts and special event menus.
Monitor and evaluate performance of pastry team members, providing mentorship and feedback.
Maintain equipment and ensure proper operation and cleanliness of pastry kitchen.

Qualifications:
Diploma or Degree in Hotel Management/Culinary Arts with specialization in Bakery & Confectionery.
Minimum 8-10 years of experience as a Pastry Chef
Strong leadership, organizational, and communication skills.
Creative flair with a deep understanding of pastry techniques and trends.
Expertise in a wide range of baked goods, desserts, plated presentations, and modern pastry techniques.
Passionate about creativity, innovation, and quality.
Ability to work flexible hours, including weekends and holidays.

Contact Details - 8668625596 ( Kindly WhatsApp your CV )
Mail ID - hr@ovenfresh.in


Ovenfresh

Executive Pastry Chef

Gopipura

Science Centre City Light Road

Executive chef ,
looking all kitchen responsibility of restaurant


Bhagwati Gourmet Foods LLP

Executive Chef

Ashok Nagar, Bangalore

Looking for a Head Chef for South Indian restaurant. Chef should be able to do authentic South Indian Tamil Thali or Kerala Sadhya Thali


Sappadu

South Indian Cook

Jaraganahalli

Hello,

Greetings from AMERIKITCHEN.

We are hiring! We are a MULTIBRAND Gourmet American and continental style cloud kitchen. We have a requirement for

2 positions.

1. Head Chef - we are looking for someone with extensive experience in continental and American style foods.
Applicants can be a highly trained and professional sous chef who was acting as a head chef or unit chef and knows all control and backend operations.

A experienced head chef from extensive continental backround. Or an executive chef with extensive continental backround.

Salary is flexible between 40-70k based on candidate and documented salary.

GOOD OR SUFFICIENT ENGLISH SKILLS NECESSARY FOR HEAD CHEF POSITION.

2. 1 commie 1
Well experienced in contiental food, and capable of taking charge of kitchen during necessary times.

Salary 18-25k based on experience and professionalism.

CV Can be msgd in WhatsApp along with a brief introduction about your skills and experience to.

+91 86606 81886

Qualified candidates will be called for interview/trial.

Thank you and we invite the best candidates to join our company and grow with us! Good luck!



Amerikitchen

Head Chef

Mercurim

Penha de França

Shivhira Hotels and Hospitality

Rashtrapati Bhavan

Palam Vihar Chowk Gurgaon

·     Creates recipes for new products and enhance the existing products looking at constant improvement in quality & cost.
·     Develops and communicates recipes that are operationally executable and meet company food quality standards.
·     Observing market trends and modifying recipes accordingly.
·     Liaison with QA to check & enhance product quality (Stability, Appearance, Taste & Flavor).
·     Develops and deploys food development strategy that provides recipes, products and procedures.
·     Implements field roll-outs of new products and recipes, including preparation of videos, procedures, and special instructions.
·     Train BOH staff on existing or new recipes or procedures.
·     Conducts presentation on product/food preparation.
·     Responsible for product evaluation, including hold-time and yield studies, product costing and, portion control.
·     Develops training materials for Operations on how to correctly handle new products, recipes, or procedures.
·     Implement and reinforce Company training programs, maintain culinary operational.
Qualifications
·     Minimum of 5 years Production Research & Development experience
·     Bachelor's Degree / in Food technology or Certification in Culinary
·     Experience and knowledge in dealing and working with: HACCP, ISO 22000, International GMP & DM Food Safety Guidelines.
·     Creative and innovative thinking
·     Strong organizational, critical thinking and communications skills
·     Attention to detail and good judgement


RSPL Group

R & D Chef

Andheri West

Job Role : Sous Chef/Head Chef
Education: Minimum Graduate Hospitality Management Degree Added Advantage.
English Requirement : Good English
Requirements: 
﻿Excellent at Communication, Leadership, Team Player and active to stand and work for long hours
Central Kitchen and Cafe Kitchens Daily Operations Check
Menu Training for Café Kitchen & CK 
Café Kitchen Conflicts Cordinate with Area Manager
Roster Coordination with Area Manager Regarding Café & CK Manager,
Oversee Maintainance at all Units
Oversee Supply Chain of Raw & SF items to cafes
Oversee Not Available items
Weekly checks on Requisition & Dispatch Sheets and update the Head Chef
Implementation of new introduced recipes at all unit levels
Handle Events at cafes, special orders, corporate orders and monthly special menus
Weekly Report checks of Task App and POS & Store Software 
Oversee FIFO, Hygiene and Deep Cleaning of Kitchen Areas at all units on weekly audit rounds
Weekly Report checks of Wastage at CK, High Consumption Items, Order Cancellations at Cafes
Refrigerator Temp check and equipments functioning and maintenance
Yield check and regular tasting of SF items as per the product guideline (mentioned on the recipe)



ATW Foods

Sous Chef

Dommasandra

Job Opening – Sous Chef (1 Position)
We are looking for a passionate and skilled Sous Chef to join our team! Whether you're a fresher or an experienced professional, your selection will be based solely on your culinary skills and creativity.
If you have the talent and drive to excel in a dynamic kitchen environment, we’d love to hear from you! Apply now.

Culinary Leadership: Master and innovate across North, South, East, and West Indian
cuisines. Develop, standardize, and refine recipes for authenticity and consistency.
Curate weekend-exclusive pre-order dishes featuring regional specialties.
Kitchen Operations: Oversee daily kitchen activities, ensuring quality and efficiency.
Maintain food safety and hygiene standards. Ensure timely preparation and delivery of
regular and pre-order dishes.
Team Management: Train and mentor staff to maintain consistency and excellence.
Manage staffing and optimize workflow across kitchen stations.
Inventory & Cost Control: Manage inventory levels and minimize wastage. Source
premium ingredients for authentic regional dishes.
Quality & Menu Development: Ensure every dish reflects the richness of Indian cuisine.
Balance traditional flavors with modern culinary trends.


Shaheen's Biryani

Santoshi Mata Chowk

E Ward Office

Looking for a executive chef in lonavala for a new resort, should speak fluent English 


Vanam Wellness Retreat

Dwarka Sector 9

We are looking for a visionary and experienced Corporate Chef to oversee the culinary direction, kitchen operations, and food quality across all our outlets/units. The ideal candidate should be passionate about food innovation, menu engineering, and standardizing recipes across multiple locations while maintaining high food and hygiene standards.

Key Responsibilities:
	•	Develop, design, and implement standard menus and recipes across all outlets.
	•	Monitor food preparation methods and presentation standards to ensure consistency.
	•	Conduct training sessions for chefs and kitchen staff to ensure adherence to SOPs.
	•	Collaborate with procurement for ingredient quality, sourcing, and cost control.
	•	Innovate new dishes and seasonal offerings based on market trends and customer preferences.
	•	Conduct regular kitchen audits to ensure hygiene (FSSAI standards), safety, and operational efficiency.
	•	Plan and monitor food cost, portion control, and kitchen productivity.
	•	Work closely with management to align culinary goals with brand identity.

Requirements:
	•	Degree/Diploma in Hotel Management or Culinary Arts.
	•	8+ years of relevant experience, with at least 3 years in a senior/cluster/corporate chef position.
	•	Strong knowledge of multi-cuisine food preparation (e.g., Indian, Continental, Asian, etc.).
	•	Expertise in recipe standardization, food costing, and kitchen layout planning.
	•	Excellent leadership, training, and communication skills.
	•	Ability to travel to various outlets if required.

Preferred:
	•	Experience with cloud kitchens, QSRs, or multi-outlet restaurant chains.
	•	Familiarity with F&B software and kitchen management systems.
	•	Strong understanding of nutrition, food safety, and sustainability trends.


Singlas Retail Private Limited

Corporate Chef

Hindpiri 

Burdwan Compound 

The Executive Chef or Head Chef is responsible for the overall kitchen management of the property. The role involves setting and refreshing of Menu, Inventory Management, Cost and Quality control of the food offered by the property.


Raspberry Beauty

Kaikondrahalli

THE NOSH HOUSE
The Nosh House is a new-age very popular cloud kitchen, offering global cuisine, covering Indian, American, Italian, Continental, Mediterranean, Mexican & Fusion flavors. Times award winner. Checkout & follow our Instagram page https://www.instagram.com/thenoshhouseindia/ to know more about us, and the latest job openings.

POSITIONS OPEN
Continental & Global - Commi 3 / Commi 2 / Commi 1 / DCDP / CDP / Head Chef
Indian - Commi 3 / Commi 2 / Commi 1 / DCDP / CDP / Head Chef
Bakery - Commi 3 / Commi 2 / Commi 1 / DCDP / CDP / Head Chef

JOB DESCRIPTION
- Food preparation with adherence to the recipes and SOPs.
- Organizing, maintaining & cleaning equipment & stations.
- Launch new items & improvise on the existing items.
- Team training and management.
- Quality control, costing, wastage control & portion control.
- Online Orders Management efficiently, so that each order is ready within stipulated time. This is critical to the role.


Schedule:
Day shift
Evening shift
Morning shift
Night shift



The Nosh House

Commis Chef

Maheshwari Nagar

Sous Chef – Corporate & Outdoor Catering
Job Summary: The Sous Chef is second-in-command in the kitchen and plays a critical role in planning, organizing, and executing both corporate and outdoor catering operations. 
The position requires leadership, creativity, and operational oversight to ensure seamless food production and delivery across different venues.

Key Responsibilities:
Menu curations 
Site visits  
Training and auditing at various sites 
Out door catering and special menu curation and execution
Support the Head Chef / Executive Chef in all kitchen operations, including food production, quality control, and team management.
Plan and execute menus tailored for corporate and outdoor catering events, considering client needs and logistics.
Manage kitchen staff schedules and ensure optimal team performance during events.
Coordinate transportation, equipment setup, and food handling for off-site events.
Maintain high standards of cleanliness and food safety across all kitchen and event locations.
Liaise with event managers and clients to ensure culinary aspects meet expectations.
Assist in training and development of junior kitchen staff.
Manage supplier relationships and contribute to cost control and budget management.

Education - Hospitality Management Graduates

Requirements:
Minimum 5-7 years’ experience in a professional kitchen, with at least 2 years in a supervisory or Sous Chef role.

Formal culinary training and food hygiene certifications (e.g., Level 3 Food Safety).

Strong organizational and leadership skills, with the ability to multitask.

Experience in large-scale food production and event catering logistics.

Willingness to travel and work flexible hours, including weekends and holidays.

Valid driver’s license (required for outdoor catering operations).


The Ghostkitchens India

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