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Subramanya Nagar

Kailasipalyam

Karnataka Style dosa master.
Atleast 5 years experience in pure-veg restaurant as master or sous-chef.
Should be a pro in Udupi/Bangalore style dosa and idly.
Should be able to prepare and train commis in preparing batter and making dosa in large scale.
Hiring for new veg-restaurant in Kuwait
Job Types: Full-time, Permanent

Work Location: In person


Chaya Peediya

Dosa Master

I.I.T.Main Gate

Mankoli 

Job Summary:
The Head Chef will lead and manage all culinary operations within the FMCG production facility, ensuring the preparation of high-quality products that meet food safety standards and company specifications. This role blends creative culinary skills with operational leadership to drive efficiency, product consistency, and innovation.

Key Responsibilities:


Culinary Leadership:


Oversee daily kitchen/production operations in the FMCG environment.


Develop and refine recipes/formulations in line with product quality standards.


Innovate new product ideas in collaboration with R&D and marketing teams.




Production & Quality Control:


Ensure products are prepared in compliance with SOPs, HACCP, and food safety regulations.


Maintain high standards of taste, appearance, texture, and packaging.


Monitor and manage production timelines to meet delivery schedules.




Team Management:


Lead, train, and motivate kitchen/production staff.


Conduct performance reviews and identify skill development needs.


Ensure adherence to hygiene, safety, and operational protocols.




Inventory & Cost Management:


Manage ingredient sourcing, cost control, and wastage reduction.


Collaborate with procurement to ensure quality raw materials at optimum cost.


Maintain accurate inventory and production records.




Compliance & Safety:


Ensure compliance with all food safety, health, and hygiene standards.


Maintain a clean, organized, and safe kitchen environment.





Key Skills & Competencies:


Expertise in culinary arts and FMCG food production.


Strong leadership and team management skills.


Knowledge of food safety standards (HACCP, FSSAI).


Cost management and inventory control.


Creativity and innovation in product development.


Excellent organizational and communication skills.



Qualifications & Experience:


Degree/Diploma in Culinary Arts or Food Technology.


8–12 years of relevant experience, with at least 3 years in FMCG food production.


Proven track record of managing large-scale food production operations.



Working Conditions:


Fast-paced FMCG manufacturing environment.


Extended working hours during peak production cycles.


Strict adherence to hygiene and safety protocols.



✅ If you want, I can also prepare a short, crisp version of this JD tailored for posting on job portals so it attracts the right candidates quickly.
Do you want me to do that?You said:Head chef for bakery  &  Culinary  opreation in  fmcgChatGPT said:Here’s a detailed Job Description tailored for a Head Chef – Bakery & Culinary Operations in FMCG:

Job Title: Head Chef – Bakery & Culinary Operations (FMCG)
Location: [City, State]
Reports To: Production Manager / Operations Manager

Job Summary:
The Head Chef – Bakery & Culinary Operations will oversee all bakery production and culinary functions within the FMCG setup. This role demands strong expertise in bakery products, large-scale production processes, quality control, and culinary innovation to deliver high-quality products that align with the company’s brand and food safety standards.

Key Responsibilities:


Bakery & Culinary Leadership:


Lead bakery and culinary production teams to deliver high-quality baked goods and culinary products.


Develop, standardize, and improve bakery recipes and culinary formulations for large-scale production.


Collaborate with R&D to innovate new bakery products and culinary lines.




Production Oversight:


Manage bakery production schedules to ensure timely and consistent output.


Monitor production processes for adherence to SOPs, HACCP, and FSSAI guidelines.


Maintain product consistency in taste, texture, appearance, and shelf life.




Quality & Compliance:


Ensure strict compliance with food safety, hygiene, and quality standards.


Conduct regular quality audits and production inspections.


Implement corrective actions where necessary.




Team Management:


Lead, train, and motivate bakery and culinary teams.


Plan workforce requirements and allocate tasks effectively.


Encourage innovation, collaboration, and adherence to best practices.




Cost & Inventory Control:


Manage raw material sourcing and cost optimization without compromising quality.


Minimize wastage through process efficiency.


Maintain accurate inventory and production records.




Process Improvement:


Introduce new production methods and technologies to improve efficiency.


Maintain updated knowledge of bakery trends and culinary innovations.





Key Skills & Competencies:


Expertise in bakery products, large-scale culinary operations, and FMCG production.


Strong leadership and team-building skills.


Knowledge of HACCP, FSSAI, and food safety standards.


Recipe development and product innovation.


Cost management and inventory control.


Excellent organizational and communication skills.



Qualifications & Experience:


Degree/Diploma in Culinary Arts, Bakery Science, or Food Technology.


8–12 years of experience in bakery production and culinary operations, with at least 3 years in FMCG.


Proven track record of leading bakery production teams and delivering quality products at scale.



Working Conditions:


Fast-paced FMCG manufacturing environment.


Extended working hours during peak production cycles.


Adherence to hygiene, safety, and quality protocols.


Sweet County Delights Private Limited

Head Chef

Govandi East

Greetings for the day!
We are hiring for the role of Sous Chef
Department-Pastry
Location-Govandi

Key Responsibilities:-

* Assist the Executive Pastry Chef in planning and executing all bakery and pastry operations.
* Supervise production and presentation to ensure consistency and quality.
* Train, guide, and motivate the pastry team to uphold kitchen standards.
* Monitor inventory, control costs, and ensure food safety compliance.
* Contribute innovative ideas for seasonal and signature desserts.

Qualifications:
* Diploma/Degree in Culinary Arts or Pastry.
* 8-10 years of experience in a similar role, preferably in a hotel or fine-dining setup.
* Strong knowledge of pastry techniques, baking methods, and ingredient handling.
* Excellent leadership, creativity, and time-management skills.

Thanks & Regards,
Chaithali Shetty,
Unicorn HR Solutions.


Unicorn HR

Sous Chef – Pastry

A C Guards

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

Sous Chef

We are urgently hiring for the following positions:

We are looking for a visionary Executive Chef to lead our global fine-dine vegetarian restaurant that blends science, art, and innovation through molecular gastronomy. The role demands creativity, leadership, and passion for redefining vegetarian cuisine.

Key Responsibilities
Lead kitchen operations and culinary innovation.
Design and execute modern vegetarian dishes using molecular gastronomy.
Curate seasonal and tasting menus with global influences.
Train and mentor the kitchen team to maintain excellence.
Ensure food quality, hygiene, and cost control.
Requirements8+ years of experience in fine dining/global cuisine.
Expertise in modern cooking techniques and molecular gastronomy.
Strong leadership and creative presentation skills.
Culinary degree/diploma preferred.

Why Join Us
Be part of a brand that’s reimagining vegetarian cuisine with creativity, science, and soul.

2.Job Overview

We’re looking for a skilled Sous Chef to support our Pan-Asian restaurant chain. The ideal candidate should bring strong culinary expertise, leadership skills, and a passion for authentic Asian flavors.


 Resto Hospitality

Siemens

We’re looking for a dynamic Head Chef to take the reins at our high-end club and restaurant where creativity meets excellence and every dish tells a story.
What You’ll Do:
Lead and inspire a team of talented chefs and kitchen staff
Design innovative, seasonal menus that impress our discerning members and guests
Oversee kitchen operations, inventory, and quality control
Ensure the highest standards of cleanliness, safety, and efficiency
Collaborate with management on events, specials, and new culinary concepts

What We’re Looking For:
Proven experience as Head Chef or Executive Chef in a high-volume or upscale setting
Strong leadership, organization, and communication skills
A passion for food, creativity, and delivering top-tier guest experiences
Expertise in modern cooking techniques and diverse cuisines
Commitment to excellence, teamwork, and continuous improvement

Why Join Us?
Competitive salary + Other benefits.
Creative freedom in the kitchen
A supportive, professional environment with a strong team culture
Opportunity to be part of a growing and prestigious hospitality brand

Ready to lead the kitchen and leave your mark on the culinary scene?
Apply now and bring your flavor to our table.


Ai Ai Restaurants LLP

Madhura Nagar

We are looking for South Indian sweets making masters we will give you good salary and accommodation and benefits and food.


Godavari Vantillu

South Indian Sweet Maker

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

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

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

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

Jagruti Nagar

Cafe Arabica

Cook / Chef

Chitra

Ghogha Circle

About the Role:
Do you have a passion for French baking?
We’re on the lookout for a skilled and passionate Baker who can craft irresistible croissants, danishes, viennoiseries, and other French specialties with precision and creativity. This role is perfect for someone who takes pride in perfecting every layer of laminated dough and thrives in an environment that celebrates artistry in baking.
Key Responsibilities:
Prepare and bake a range of French pastries including croissants, brioches, danishes, and other viennoiseries.
Work with laminated and artisan doughs to achieve consistent, high-quality results.
Maintain proper baking schedules, proofing, and temperature controls.
Innovate and experiment with new recipes and flavor combinations while maintaining authenticity.
Ensure cleanliness, hygiene, and safety standards in the baking area.
Collaborate with the team to plan seasonal menus and special offerings.

What We’re Looking For:
Proven hands-on experience with laminated doughs and artisan breads.
Strong knowledge of classic French pastry techniques.
Excellent attention to detail, consistency, and presentation.
Creative mindset with a passion for innovation in baking.
Ability to work efficiently in a fast-paced, high-quality environment.

Perks & Benefits:
Opportunity to work with premium ingredients and creative freedom.
Supportive and growth-oriented work environment.
Competitive salary based on experience.



Cafe Chico Private Limited

Bakery Assistant

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Cook Chef Baker Jobs - 683 Verified Vacancies

Dosa Master

Head Chef

Sous Chef – Pastry

South Indian Cook

Sous Chef

Sous Chef

Head Chef

South Indian Sweet Maker

Head Chef

Sushi Chef

Sous Chef

Head Chef

Cook / Chef

Bakery Assistant

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