6730 Chef Jobs

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Assist in the preparation and cooking of food under the supervision of senior chefs Ensure proper storage and labeling of all food items Follow kitchen SOPs and food safety standards Assist in the plating and presentation of dishes

We are seeking a skilled and energetic Chef to join our fast-paced team. The Chef will be responsible for preparing high-quality food quickly and consistently while maintaining hygiene and safety standards. You will work closely with kitchen staff to deliver excellent customer satisfaction through tasty, fresh, and well-presented dishes. Key Responsibilities: Prepare and cook a variety of fast food items (e.g., burgers, pizzas, fries, sandwiches, wraps, snacks). Ensure consistent quality, taste, and presentation of food. Maintain cleanliness and hygiene in the kitchen as per food safety guidelines. Follow standardized recipes and portion control guidelines. Assist in inventory management and stock rotation (FIFO method). Coordinate with service staff to ensure timely food delivery. Maintain proper use and maintenance of kitchen equipment. Monitor food waste and suggest improvements to reduce it. Follow all health, safety, and hygiene regulations. Support training of junior kitchen staff when needed. Requirements: Proven experience as a Chef or Cook in a fast food or QSR (Quick Service Restaurant) setting. Knowledge of food preparation, kitchen operations, and hygiene practices. Ability to work under pressure in a high-volume environment. Team player with good communication skills. Time management and multitasking skills. Plant based proteins. Protein Rich& Low carb Options High Fiber & Whole grain Choices Functional Food & Fermented Items Creative Vegetarian & Vegan Dishes Healthier Sides &Snacks Job Type: Full-time Pay: ₹25,000.00 - ₹40,000.00 per month Benefits: Paid sick time Schedule: Day shift Experience: Chef: 2 years (Preferred) Work Location: In person Application Deadline: 26/07/2025 Expected Start Date: 24/07/2025

General Responsibilities: Ø Assist with mise-en-place for his station/section. Ø Ensure has acknowledged handovers from previous shifts. Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc. Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort. Ø Follows immaculate grooming standards in line with the resort’s grooming policy. Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures) Specific Responsibilities: Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required. Ø Assist in breaking down and setting up the various cooking stations. Ø Work following the daily production schedule. Ø Assist with receiving and storage of perishables and dry ingredients. Ø Follows HACCP standards and maintains personal hygiene. Ø Actively pursuing cost-saving measures without affecting the quality of food. Ø Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie. Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance. Ø Attends and participates in daily briefings and other departmental meetings as per schedule. Ø Attends and participates in training sessions as per the departmental training scheduled. Ø Carry out any reasonable duties as instructed by the Sous Chef.

Job Title: Sous Chef (Kitchen Head) Location: Artjuna Café – Goa (Main Branch) Company: (Artnico Handcrafts & Design Pvt. Ltd.) Job Type: Full-time About Us Artjuna is a well-known Mediterranean café and lifestyle space based in Goa, known for its fresh, healthy food, artisanal bakery, and vibrant community spirit. With multiple outlets across Goa and a growing presence, we are looking for passionate individuals to join our culinary team. Job Summary We are seeking an experienced and motivated Sous Chef to support the day-to-day kitchen operations. This role is hands-on, requires strong leadership, and a keen eye for maintaining food quality, hygiene, and team performance. Key Responsibilities: Supervise food preparation and ensure consistency in taste, presentation, and quality. Ensure kitchen hygiene, cleanliness, and food safety standards (FSSAI compliance). Manage inventory, control food costs, reduce wastage, and assist in vendor coordination. Train and guide junior chefs and kitchen staff to maintain performance and discipline. Collaborate with the team on seasonal menus, specials, and kitchen innovations. Monitor daily kitchen operations and step in as acting head chef when required. Requirements Minimum 3–5 years of experience as a Sous Chef or in a similar role. Strong background in Mediterranean, healthy, or contemporary cuisine preferred. Ability to lead a team in a fast-paced café or restaurant setup. Knowledge of kitchen systems, SOPs, food costing, and hygiene practices. Excellent communication and team management skills. Ability to work flexible hours, including weekends and holidays. Perks Creative, community-driven work environment Competitive salary based on experience Opportunities to grow within a fast-expanding brand Staff meals and benefits | Overtime Training & development in international F&B standards Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹60,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Key Responsibilities: Assisting chef and commi 1 to prepare menu items as per orders Adhere to all health and safety regulations and standards Check stocks as per portions every morning and night Coordinating with the kitchen and service staff, and assisting them as required Maintain FIFO Coordinate with kitchen team for orders and required stock Inspect all food purchases on arrival and notify the CDP and manager if an item was not delivered Inform manager if ordered stock doesn't meet the required freshness or have the highest quality for replacement or reimbursement Make sure all accepted purchases are either processed/ washed & portioned as required before being stored in the kitchen/ fridges/ storage area Maintaining quality, hygiene and consistency of all food production Assisting to properly pack online delivery/home delivery and pick up orders Taking stock of ingredients and equipment, and informing Manager to replenish stock on set order days Enforcing safety and sanitation standards in the kitchen Receiving feedback and making improvements where necessary Maintain cleanliness and organization of kitchen area, including stations, storage and service stations Collaborate with service staff to ensure accurate and timely delivery of orders Stay informed about menu changes, new items, and seasonal promotions Coordinate and assist fellow employees to meet guest needs and support the operation of the restaurant Smile and greet all guests as at the restaurant, even if they are not designated to your section Display professional behaviour at all times Avoid offensive or impolite language Report any accidents / incidents to the CDP and Manager Eligibility requirements of the candidates: Physical stamina to stand for long periods and lift heavy trays Willing to work in a break shift Proficiency in English and Hindi Ability to work in a fast-paced environment and handle multiple tasks simultaneously Knowledge of food trends, menu items Job Type: Full-time Pay: ₹12,000.00 per month Benefits: Food provided Work Location: In person

Candidate should have knowledege of making Tandoori snacks and all type of breads Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹18,000.00 per month Work Location: In person

We are looking for an experienced and passionate All-Rounder Chef who can handle multiple cuisines including Indian, Chinese, Continental, and Tandoori. The ideal candidate should be innovative, efficient, and able to maintain high standards in food quality and kitchen operations. Requirements: ✅ Proven experience in a similar role ✅ Expertise in multiple cuisines ✅ Ability to lead and support the kitchen team ✅ Knowledge of hygiene and safety standards ✅ Immediate joiners preferred Apply Now: Send your CV to hr@fezinnhotels.com Contact: 9744050001 Join our dynamic team and be part of an exciting culinary journey! Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

· Prepare and present dishes in your section according to the kitchen’s standards · Assist the Chef De Partie in the kitchen's daily operations · Ensure all food is stored and prepared hygienically and safely · Follow recipes and presentation standards · Train and mentor junior kitchen staff · Maintain a clean and organized work area · Monitor stock levels and communicate needs to the Chef De Partie · Contribute to menu development by suggesting new dishes and improvements Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Education: Diploma (Preferred) Experience: Continental: 5 years (Preferred) Culinary: 5 years (Preferred) Work Location: In person

Opening with a reputed chain of Bakes & Restaurant - KANJIRAPALLI (Kottayam Dist) Position - South Indian Chef Candidates from South Kerala Preferred. Attractive Salary plus Free Accommodation and Food. Shoot your resume - info@ibayconsulting.com Whatsapp - +91 8111862607 Job Type: Full-time Pay: ₹30,000.00 - ₹60,000.00 per month Work Location: In person

Position : Commis 1 South Indian, North Indian and Continental Location : Fezinn Hotel Employment : Full-time Join Immediately Key Responsibilities : Assist in preparing high-quality dishes under supervision Maintain cleanliness and hygiene in the kitchen Support senior chefs with daily kitchen operations Follow food safety and handling standards Requirements : 3 years of experience in a similar role Basic knowledge of kitchen equipment and food preparation Strong teamwork and communication skills Culinary diploma or certification preferred Apply Now : hr@fezinnhotels.com Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Work Location: In person

5 - 7 Years 1 Opening Trivandrum Role description Role Proficiency: Act under guidance of Lead II/Architect understands customer requirements and translate them into design of new DevOps (CI/CD) components. Capable of managing at least 1 Agile Team Outcomes: Interprets the DevOps Tool/feature/component design to develop/support the same in accordance with specifications Adapts existing DevOps solutions and creates own DevOps solutions for new contexts Codes debugs tests documents and communicates DevOps development stages/status of DevOps develop/support issues Select appropriate technical options for development such as reusing improving or reconfiguration of existing components Optimises efficiency cost and quality of DevOps process tools and technology development Validates results with user representatives; integrates and commissions the overall solution Helps Engineers troubleshoot issues that are novel/complex and are not covered by SOPs Design install configure troubleshoot CI/CD pipelines and software Able to automate infrastructure provisioning on cloud/in-premises with the guidance of architects Provides guidance to DevOps Engineers so that they can support existing components Work with diverse teams with Agile methodologies Facilitate saving measures through automation Mentors A1 and A2 resources Involved in the Code Review of the team Measures of Outcomes: Quality of deliverables Error rate/completion rate at various stages of SDLC/PDLC # of components/reused # of domain/technology certification/ product certification obtained SLA for onboarding and supporting users and tickets Outputs Expected: Automated components : Deliver components that automat parts to install components/configure of software/tools in on premises and on cloud Deliver components that automate parts of the build/deploy for applications Configured components: Configure a CI/CD pipeline that can be used by application development/support teams Scripts: Develop/Support scripts (like Powershell/Shell/Python scripts) that automate installation/configuration/build/deployment tasks Onboard users: Onboard and extend existing tools to new app dev/support teams Mentoring: Mentor and provide guidance to peers Stakeholder Management: Guide the team in preparing status updates keeping management updated about the status Training/SOPs : Create Training plans/SOPs to help DevOps Engineers with DevOps activities and in onboarding users Measure Process Efficiency/Effectiveness: Measure and pay attention to efficiency/effectiveness of current process and make changes to make them more efficiently and effectively Stakeholder Management: Share the status report with higher stakeholder Skill Examples: Experience in the design installation configuration and troubleshooting of CI/CD pipelines and software using Jenkins/Bamboo/Ansible/Puppet /Chef/PowerShell /Docker/Kubernetes Experience in Integrating with code quality/test analysis tools like Sonarqube/Cobertura/Clover Experience in Integrating build/deploy pipelines with test automation tools like Selenium/Junit/NUnit Experience in Scripting skills (Python/Linux/Shell/Perl/Groovy/PowerShell) Experience in Infrastructure automation skill (ansible/puppet/Chef/Powershell) Experience in repository Management/Migration Automation – GIT/BitBucket/GitHub/Clearcase Experience in build automation scripts – Maven/Ant Experience in Artefact repository management – Nexus/Artifactory Experience in Dashboard Management & Automation- ELK/Splunk Experience in configuration of cloud infrastructure (AWS/Azure/Google) Experience in Migration of applications from on-premises to cloud infrastructures Experience in Working on Azure DevOps/ARM (Azure Resource Manager)/DSC (Desired State Configuration)/Strong debugging skill in C#/C Sharp and Dotnet Setting and Managing Jira projects and Git/Bitbucket repositories Skilled in containerization tools like Docker/Kubernetes Knowledge Examples: Knowledge of Installation/Config/Build/Deploy processes and tools Knowledge of IAAS - Cloud providers (AWS/Azure/Google etc.) and their tool sets Knowledge of the application development lifecycle Knowledge of Quality Assurance processes Knowledge of Quality Automation processes and tools Knowledge of multiple tool stacks not just one Knowledge of Build Branching/Merging Knowledge about containerization Knowledge on security policies and tools Knowledge of Agile methodologies Additional Comments: We are looking for a skilled DevOps Engineer with experience in Instanda platform implementation, API integration, and deployment automation. This role involves working closely with development and operations teams to streamline delivery and ensure robust, scalable solutions. Key Responsibilities: Implement and configure solutions on the Instanda platform. Manage API integrations between Instanda and external systems. Automate deployment pipelines and manage CI/CD workflows. Monitor and troubleshoot production environments and deployments. Collaborate with cross-functional teams to ensure smooth delivery and platform optimization. Maintain documentation for configurations, deployments, and integrations. Required Skills: Experience with Instanda platform (configuration, deployment, integration). Strong knowledge of CI/CD tools (e.g., Jenkins, GitHub Actions). Proficiency in scripting (e.g., Bash, Python) and infrastructure tools (e.g., Docker, Kubernetes). Familiarity with cloud platforms (e.g., Azure, AWS). Experience with RESTful APIs and integration best practices. Strong problem-solving and communication skills. Skills Instanda Platform,Devops,Api Integration,Deployment Automation About UST UST is a global digital transformation solutions provider. For more than 20 years, UST has worked side by side with the world’s best companies to make a real impact through transformation. Powered by technology, inspired by people and led by purpose, UST partners with their clients from design to operation. With deep domain expertise and a future-proof philosophy, UST embeds innovation and agility into their clients’ organizations. With over 30,000 employees in 30 countries, UST builds for boundless impact—touching billions of lives in the process.

We are looking for an experienced and passionate All-Rounder Chef who can handle multiple cuisines including Indian, Chinese, Continental, and Tandoori. The ideal candidate should be innovative, efficient, and able to maintain high standards in food quality and kitchen operations. Requirements: ✅ Proven experience in a similar role ✅ Expertise in multiple cuisines ✅ Ability to lead and support the kitchen team ✅ Knowledge of hygiene and safety standards ✅ Immediate joiners preferred Job Type: Full-time Work Location: In person

We are looking for a talented and experienced Chef to oversee kitchen operations, develop recipes, manage staff, and ensure the highest standards of food quality, hygiene, and presentation. The ideal candidate should be passionate about cooking, creative in culinary design, and capable of working in a fast-paced environment. Responsibilities Plan and prepare a wide variety of dishes. Design new recipes and update existing menus according to customer preferences and trends. Supervise kitchen staff and delegate tasks efficiently. Ensure compliance with food hygiene and safety standards. Manage food inventory, order supplies, and control food cost. Monitor portion control and minimize waste. Maintain cleanliness and organization in the kitchen area. Collaborate with management to ensure customer satisfaction and profitability. Handle customer feedback and make necessary improvements. Job Type: Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Supplemental Pay: Yearly bonus Work Location: In person Application Deadline: 05/08/2025 Expected Start Date: 05/08/2025

Cooking Duties: Breakfast : Prepare 1–2 simple breakfast items daily for guests -south indian Lunch : Cook basic lunch mainly for staff ; occasionally for guests. Dinner : Prepare one main item like BBQ rice with grilled meat/veg or similar limited menu. Maintain hygiene and cleanliness in the kitchen at all times. Manage inventory of basic kitchen supplies and groceries. Resort Supervision Duties: Report to resort owner and help manage day-to-day operations smoothly. Requirements: Basic cooking skills in South Indian and/or BBQ dishes. Willingness to manage kitchen as well as oversee resort functioning. Responsible, clean, and guest-friendly behavior. Trustworthy and able to work with minimal supervision. Benefits: Salary + food and accommodation provided. Calm and scenic work environment. Opportunity for long-term role with trusted management. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹40,000.00 per month Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Ability to commute/relocate: Munnar, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: cook: 1 year (Required) Work Location: In person

Responsible for the overall Management of the Kitchen, including menu development, food preparation, staff management, and ensuring high culinary standards. Job Type: Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Food provided Work Location: In person

Job description The Burgery in , known for its gourmet burgers, fresh ingredients, and exceptional customer service. We take pride in creating a vibrant and welcoming atmosphere for our guests. As we continue to grow, we are looking for enthusiastic and customer-focused Food and Beverage Attendants to join our dynamic team As the Bakery Chef, you will be responsible for overseeing daily bakery operations, developing new recipes, maintaining product quality, managing inventory, and leading a team of bakers and assistants. You’ll have a critical role in maintaining the reputation and quality of our baked goods. Key Responsibilities: Lead and manage the bakery production team Plan and execute daily baking schedules Develop, test, and innovate bakery recipes Ensure consistency, quality, and presentation of all baked products Oversee inventory, ingredient ordering, and cost control Enforce hygiene, food safety, and cleanliness standards Train and mentor junior baking staff Collaborate with management for seasonal menus or product launches Requirements: Proven experience as a Head Baker or Bakery Chef Expertise in bread, viennoiserie, cakes, and/or patisserie Strong leadership and organizational skills Deep knowledge of baking techniques, tools, and ingredient functions Creativity in recipe development and presentation Flexibility to work early mornings, weekends, and holidays as needed Formal training from a culinary or baking school is a plus If you are passionate about hospitality and enjoy working in a vibrant setting, we would love to hear from you! Apply now by sending your resume to 9400732933 Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Health insurance Leave encashment Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Additional Information Job Number 25120000 Job Category Food and Beverage & Culinary Location The Artiste Kochi a Tribute Portfolio Hotel, W8V8 QV8 Project site Prestige Forum Mall Bund Rd, Kochi, Kerala, India, 682304 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Looking for an EXPERIENCED Marketing Manger for our restaurant. Responsibilities 1. Create Marketing campaign to promote restaurant locally. 2. Create posters and print ads. 3. Improve Google Ratings. 4. Handle Social Media Marketing - Create regular video and photo content for Instagram - Stay updated on food and social media trends. - Interact with customers and create customer based video content. - Work with the chef, servers, or management to stay informed about daily specials, events, or changes in operations. 5. Must know to create and edit videos and photos. Job Type: Part-time Pay: ₹7,000.00 - ₹8,000.00 per month Work Location: In person

We are seeking an experienced and passionate Kerala Cuisine Chef to join our South Indian restaurant in the USA. The ideal candidate should have in-depth knowledge of traditional and contemporary Kerala dishes, cooking techniques, spices, and ingredients. This role requires creativity, consistency, and a strong commitment to quality and authenticity. Duties and responsibilities: Plan and develop Kerala-style menus in alignment with restaurant standards and customer preferences. Maintain consistency in taste, portioning, presentation, and quality. Ensure kitchen hygiene and food safety practices are strictly followed according to U.S. health and safety regulations. Manage inventory of Kerala spices, ingredients, and kitchen supplies, placing orders as needed. Supervise and train kitchen staff on Kerala cuisine preparations and presentation. Innovate and introduce new Kerala dishes or seasonal specials to enhance the dining experience. Monitor food costs and minimize waste without compromising quality. Coordinate with front-of-house staff to ensure timely and accurate order delivery. Benefits O-1/O-2 visa sponsorship provided for eligible candidates Legal work authorization in the USA under O-1/O-2 visa Visa valid for up to 3 years with possible extension Opportunity to gain international culinary experience in the USA Free food provided during working hours Free accommodation provided Opportunity for career growth within the restaurant or broader hospitality industry Job Types: Full-time, Permanent Pay: ₹155,470.68 - ₹259,117.80 per month Benefits: Food provided Health insurance Life insurance Schedule: Day shift Rotational shift Education: Bachelor's (Required) Language: English (Required) Work Location: In person

Dive in and do the best work of your career at DigitalOcean. Journey alongside a strong community of top talent who are relentless in their drive to build the simplest scalable cloud. If you have a growth mindset, naturally like to think big and bold, and are energized by the fast-paced environment of a true industry disruptor, you'll find your place here. We value winning together—while learning, having fun, and making a profound difference for the dreamers and builders in the world. We want people who are passionate about building features that developers and businesses love! DigitalOcean's Storage Engineering group is a globally distributed product group that builds and operates the cloud-scale distributed storage systems powering internal and customer-facing services and products. We're creating flexible and powerful solutions that our customers will leverage to ship their software as quickly, easily, and safely as possible. The Storage team supports the operations and development of business logic, middleware, edge, and API solutions of our block and object storage products. We are seeking an engineer who will help lead the development and support of current and future storage platforms at scale.The selected candidate will have the opportunity to make impactful contributions to key software, innovate processes and tooling, and debug interesting problems at cloudscale. What You'll Be Doing: Design, develop, and maintain a robust, scalable, and secure internal Kubernetes platform that supports the deployment, scaling, and management of containerized applications. Collaborate closely with development teams to understand their requirements and ensure seamless integration of the Kubernetes platform into their workflows. Develop and maintain automation scripts, tools, and documentation to streamline deployment and management processes. Ensure platform stability and performance by proactively monitoring system metrics, troubleshooting issues, and optimizing resources. Implement observability solutions, such as monitoring, logging, and tracing tools, to gain valuable insights into platform performance and application behavior. Provide technical guidance and support to development teams, helping them adopt the Kubernetes platform and improve their application deployment and management capabilities. Stay current with industry trends, best practices, and emerging technologies related to Kubernetes, containerization, and observability to drive continuous improvement and innovation within the platform. You will be on call at times, and expected to handle unexpected incidents. What We'll Expect From You: At least 5 years of experience in platform engineering, infrastructure automation, SRE, or a similar role. Understanding of Kubernetes architecture, concepts, and components, with hands-on experience in building and managing Kubernetes platforms in production environments. Experienced with Continuous Integration/Continuous Delivery principles (examples: Github Actions, Concourse). Solid experience with containerization technologies such as Docker or ContainerD. Strong foundation of Linux administration fundamentals. Familiarity with observability best practices and tools, such as Prometheus, Grafana, or ELK Stack. Strong problem-solving skills and the ability to thrive in a fast-paced, collaborative environment. Excellent communication and interpersonal skills, with the ability to convey complex technical concepts to diverse audiences. Technical Writing (Documentation, process documents, proposals). Kubernetes certifications are desirable (e.g. Certified Kubernetes Administrator (CKA) or Certified Kubernetes Application Developer (CKAD)). Knowledge of the DigitalOcean cloud platform (e.g., droplets, spaces, networking) and infrastructure-as-code tools (e.g., ansible, chef) is advantageous Knowledge of Cockroach DB is advantageous Why You'll Like Working for DigitalOcean: We innovate with purpose. You'll be a part of a cutting-edge technology company with an upward trajectory, who are proud to simplify cloud and AI so builders can spend more time creating software that changes the world. As a member of the team, you will be a Shark who thinks big, bold, and scrappy, like an owner with a bias for action and a powerful sense of responsibility for customers, products, employees, and decisions. We prioritize career development. At DO, you'll do the best work of your career. You will work with some of the smartest and most interesting people in the industry. We are a high-performance organization that will always challenge you to think big. Our organizational development team will provide you with resources to ensure you keep growing. We provide employees with reimbursement for relevant conferences, training, and education. All employees have access to LinkedIn Learning's 10,000+ courses to support their continued growth and development. We care about your well-being. Regardless of your location, we will provide you with a competitive array of benefits to support you from our Employee Assistance Program to Local Employee Meetups to flexible time off policy, to name a few. While the philosophy around our benefits is the same worldwide, specific benefits may vary based on local regulations and preferences. We reward our employees. The salary range for this position is based on market data, relevant years of experience, and skills. You may qualify for a bonus in addition to base salary; bonus amounts are determined based on company and individual performance. We also provide equity compensation to eligible employees, including equity grants upon hire and the option to participate in our Employee Stock Purchase Program. We value diversity and inclusion. We are an equal-opportunity employer, and recognize that diversity of thought and background builds stronger teams and products to serve our customers. We approach diversity and inclusion seriously and thoughtfully. We do not discriminate on the basis of race, religion, color, ancestry, national origin, caste, sex, sexual orientation, gender, gender identity or expression, age, disability, medical condition, pregnancy, genetic makeup, marital status, or military service. This job is located in Hyderabad, India #LI-Hybrid

Company Description We suggest you enter details here. Role Description This is a full-time on-site role for a Demi Chef De Partie at Whispering Willows, located in Chandigarh, India. The Demi Chef De Partie will be responsible for preparing and presenting high-quality dishes within the specialty section. Daily tasks include following the directions of the Chef De Partie, maintaining kitchen hygiene, assisting in food preparation, and ensuring the kitchen operates in an efficient manner. The role also involves managing kitchen inventory and ensuring compliance with food safety regulations. Qualifications Experience in food preparation, cooking, and presenting high-quality dishes Knowledge of food safety and hygiene standards Capability to assist in menu development Strong teamwork and communication skills Ability to manage kitchen inventory efficiently Problem-solving skills and attention to detail Diploma or degree in Culinary Arts or a related field is beneficial Experience working in a fast-paced kitchen environment

Company Description Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east). GENERAL INFORMATION Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108 Telephone number: +91 (0) 40 6625 0000 Website: https://all.accor.com/hotel/6687/index.en.shtml Job Description Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Qualifications Knowledge and Experience Minimum Primary school education / Hotel Management Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Competencies Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

Chef de Cuisine (Indian) With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High school graduate. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

1. Kitchen Leadership & Team Management Lead and manage the entire kitchen brigade, ensuring teamwork and discipline. Supervise and train junior chefs, line cooks, and kitchen staff on recipe standards and food safety. Schedule staff shifts and delegate tasks based on strengths and workload. 2. Menu Development Innovate, design, and periodically update the menu based on seasonality, trends, and customer preferences. Ensure a balance of creativity, profitability, and consistency in every dish. Work closely with the F&B manager or brand team to introduce promotional items and specials. 3. Food Quality & Consistency Maintain the highest standard of taste, presentation, and portion control. Monitor all kitchen operations to ensure consistent execution of recipes. Conduct regular tastings and kitchen audits. 4. Inventory & Cost Management Monitor inventory levels and ensure accurate stock rotation to reduce waste. Liaise with suppliers for quality ingredients at competitive prices. Maintain food cost percentage within the allocated budget. 5. Communication & Coordination Coordinate with front-of-house (FOH) for smooth service flow and timely dish delivery. Handle guest feedback related to food promptly and professionally. Communicate effectively with management regarding kitchen performance, needs, or challenges. 6. Operational Efficiency Oversee daily kitchen operations and ensure efficiency in prep, cooking, and dispatch. Optimize kitchen workflow and minimize downtime. Identify bottlenecks and implement solutions to streamline kitchen activities. 7. Training & Development Conduct regular skill-building workshops and training for staff. Mentor junior chefs to grow into future leaders. Create a growth roadmap for promising kitchen team members. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Ability to commute/relocate: Ludhiana, Punjab: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): What is your current salary? Work Location: In person