12 Head Chef Jobs

Oversee daily baking operations & Production ( 1 Lac breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp as Head Baker Strong knowledge of baking techniques (specially breads) Excellent leadership & team mgmt Flexibility to work early mornings, weekends & holidays

Oversee daily baking operations & Production ( 20K+ breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp in breads Strong knowledge of baking techniques ( breads) Excellent leadership & team mgmt Flexibility for work timing If interested call EKTA on 9058489556

Hospital Chefs are responsible for preparing and serving meals to patients, visitors, and staff in hospitals. They may also be tasked with ensuring that all food meets health and safety standards before it is served and create an excellent guest experience. Key Focus Areas: Planning menus and ordering food supplies based on taste preferences and nutritional needs of patients while also appealing to their taste buds. Preparing and serving meals to patients and staff members, including special diets for patients with specific health conditions. Ensures proper food handling / preparation, presentation, portion control and maintenance of appropriate serving temperatures including storage. Teaching nutrition principles to staff members to promote healthy eating habits. Maintaining the cleanliness of work areas and equipment to prevent cross-contamination of bacteria in food preparation areas in line with guidelines and policy. Training Staff on proper food preparation techniques and kitchen safety regulations. Is responsible for quantity and quality control in food production overall sanitation of assigned areas. Performs pre-service meetings with team and completes production process by updating postproduction numbers in necessary portal. Overseeing cleanliness of the food production areas. Keeps-up with peak production and service hours. In collaboration with team, designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and healthy cooking. Acts as lead person in the production area. Performs all main line food production duties. Performing administrative tasks such as ordering supplies, maintaining inventory records, and developing menus on a daily/weekly basis. Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Obtaining feedback on food and service quality, and handling customer problems and complaints. Reviewing staffing levels to meet service, operational, and financial objectives. Any other portfolio that may be entrusted by the management from time to time. Desired Experience and Qualification: Looking for candidate who takes pride in everyday tasks, is mature, responsible, takes accountability for the task assigned and can function effectively as part of a team as well as being able to work independently. Degree in Culinary / Hotel Management / Food Service Management. 5-10 years of relevant industry experience and preferably in Hospital. Well versed with F&B costing, P&L, MIS, KPI report, AOPs, Wastage control, Inventory monitoring, Budgeting, Revenue management, Recruitment, Training, Menu engineering, SOP preparation. Knowledge of food quality, nutritional value, presentation, and service standards. Team Leadership and managerial skills. Strong interpersonal and communication skills. Planning, organizing and decision-making skills. Proven Culinary experience. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Up to date with food and beverages trends and best practices. Ability to manage personnel and meet financial targets. Guest-oriented and service-minded. In-depth knowledge of the food industry. Ability to adhere to budgets and meet financial targets. Ability to forecast food and beverage needs. Delegation skills. Conforming to standard business practices when handling day-to-day operational matters. Analyse external factors to adopt effective business strategies. Implementing effective operational policies and procedures. Extensive PC experience with computer applications, i.e., Microsoft Windows, Excel, Access and Word. Ability to establish and maintain effective working relationships with other employees, Community Officials and the General Public. Candidates / Aspirants ready to relocate to Mysore on their own can also apply. Aspirants are requested to E-mail resume in MS word format only along with photograph and with details on current fixed salary + incentives if any and expected salary. Please super scribe as " Application for the post of Sous Chef / Executive Chef at Manipal Hospital - Mysore " in Subject column when writing / sending / forwarding E-mail. Work Location - Mysore - Karnataka - India. Note* You can also text WhatsApp message to 9886300305 if we do not respond to your call or email.

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

Experience in South Indian Cuisiine ( Major)- Cloud Kitchen Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

Head Chef_ Reputed Group's Chain of Restaurants If meeting the criteria, please share your CV to Email: jagannaath@kamms.net Position:Head Chef_ Reputed Group's Chain of Restaurants Position Type: Full Time- Permanent Experience: Min 5 years Base Location: Chennai ( Prefer local candidates) Mode: Office Reporting to :CEO Role Summary: To lead the kitchen operations of Group with passion, innovation, and precisionbringing together modern caf concepts, authentic South Indian flavors, interactive live counters, and guest-centric culinary experiences. Key Responsibilities: Culinary Leadership & Strategy Lead all aspects of the kitchen function across outlets, reporting directly to the CEO. Conceptualize, develop, and launch modern caf-style menus with South Indian roots and contemporary caf offerings. Set up new kitchens and live counters with a focus on display cooking and guest engagement. Kitchen Setup & Standardization Oversee the design, layout, and commissioning of new kitchen setups, including display and live counter spaces. Define and implement kitchen operating procedures, prep guides, presentation standards, and recipe costing. Team Development & Training Recruit, train, and develop vibrant culinary teams capable of delivering consistent quality and live guest interactions. Create a learning culture with structured skill development and performance monitoring programs. Guest Interaction, Brand Representation & Vibrant Culture Creation Act as a brand ambassador who leads from the front-engaging with guests during live counters, chefs tables, and special culinary events, creating memorable interactions. Foster a culture of vibrancy in the kitchen and front-of-house by inspiring energy, enthusiasm, and passion across the team. Champion open kitchen theatrics that celebrate the cooking process enhancing the sensory experience for every guest. Curate visually striking and contemporary plating styles that align with the modern caf aesthetic and social media appeal. Lead by example in creating a welcoming, upbeat environment that reflects the energetic spirit of restaurants. Quality, Safety & Hygiene Ensure compliance with FSSAI standards and internal SOPs related to food safety, hygiene, and kitchen cleanliness. Maintain high-quality control over raw materials, cooking practices, and final output. Innovation & Seasonal Menu Curation Introduce seasonal, festive, and innovation-driven menus tailored for evolving customer tastes and trends in caf culture and artisanal coffee. Collaborate with barista and beverage teams to pair caf-style dishes with curated drinks and coffees. The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions. Qualifications: Degree or Diploma in Culinary Arts, Hotel Management, or equivalent. 5+ years of progressive culinary experience, with at least 2 years in a Head Chef role. Proven experience in modern cafs, bistros, or QSRs with live kitchens and open-counter formats. Strong expertise in South Indian cuisine with a flair for contemporary presentation and fusion twists. Ability to engage with guests and represent the brand at food showcases, events, and social platforms. Vibrant personality with strong leadership and communication skills. Passionate about food innovation, customer experience, and team development. Comfortable in high-energy, guest-facing kitchen environments. • Entrepreneurial mindset with a structured approach to systems and scalability ** Minimum 5 years of work experience in QSR, Caf, Bistros, Star Hotels. **

Type : Full-time / Part Time Experience : 10+ years Job Summary : We are seeking an experienced and innovative Corporate Chef to lead and oversee all culinary operations of our hotel (Hotel Myriad & Hotel Tekarees ). The Corporate Chef will be responsible for setting culinary standards, designing menus, maintaining consistency and quality across multiple outlets, managing food costs, and training kitchen staff. This role requires strategic thinking, strong leadership, and a passion for excellence in food service. Key Responsibilities: Develop, implement, and standardize menus across all locations in line with brand identity and customer expectations. Oversee food production, presentation, and service to ensure high quality and consistency. Lead the culinary team, providing training, mentoring, and performance evaluations to chefs and kitchen staff. Collaborate with procurement to source quality ingredients and manage vendor relationships. Monitor and manage food costs, waste, and inventory to achieve budgetary goals. Ensure compliance with food safety and sanitation standards in all kitchens. Innovate and introduce new culinary trends, seasonal offerings, and promotional menus. Support new restaurant openings and expansions with kitchen layout planning, hiring, and staff training. Conduct regular site visits to audit culinary operations and provide hands-on support. Work closely with marketing, operations, and senior management to align culinary strategies with business goals. Qualifications : Proven experience as an Executive Chef, Head Chef, or Corporate Chef in a multi-unit restaurant or hospitality group. Degree or diploma in Culinary Arts, Hotel Management, or related field preferred. Strong knowledge of diverse cuisines and cooking techniques. Exceptional leadership, communication, and organizational skills. Proficiency in budgeting, menu engineering, and kitchen operations. Ability to travel as required across locations. Preferred Skills: Experience with food costing software and inventory systems. Familiarity with sustainability and nutrition trends. Ability to manage in a high-growth or franchised environment.

Conceptualizing, creating, and testing new chocolate products and seasonal collections Supervising daily chocolate production, including tempering, molding, enrobing, filling & finishing techniques Quality Control, Cost Management & Staff Management

We are looking for a skilled Catering Chef to prepare, cook, and finish complex Asian and Continental dishes using fresh ingredients and traditional cooking methods. You will work closely with senior chefs and our Culinary Designer to create outstanding culinary experiences for our clients. Responsibilities: Prepare, cook, and finish complex made-to-order Asian and Continental dishes. Prepare complex marinades, concentrated stocks, herb & spice blends, and ingredient fusions as formulated by our Culinary Designer and/or Head Chef. Assist in planning seasonal dishes and specials in addition to our established menus. Collaborate with senior chefs and the Culinary Designer. Train and supervise junior chefs and team members. Monitor and manage food waste, handle supplier relationships, and perform rotation quality checks. Implement and ensure compliance with hygiene and health & safety guidelines. Regulate and monitor food temperatures. Assist in cost analysis and review. Prepare reports and schedules, and perform key duties as assigned. Requirements: Relevant training such as a diploma or degree in culinary arts. Minimum of 5 years of experience in a similar role. Strong leadership, communication, and organizational skills. Good administration skills with proven ability to maintain food & wage costs. Positive and energetic attitude. Passion for cooking and delivering memorable dining experiences. Key Skills : Catering Chef Catering Culinary

About us Alma Bakery Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery Cafe is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary The Sous Chef plays a critical role in overseeing kitchen operations and supporting the Head Chef to deliver high-quality culinary experiences. This role requires strong leadership, expertise in food preparation, and adherence to hygiene and safety standards, ensuring smooth kitchen functionality and exceptional food quality. Roles and Responsibilities Kitchen Operations: Oversee daily kitchen activities, ensuring timely preparation and presentation of dishes as per recipes and quality standards. Team Supervision: Lead and mentor junior kitchen staff, assigning tasks, and ensuring smooth operations during service hours. Food Quality Control: Maintain consistent quality, taste, and presentation across all dishes, adhering to company standards. Inventory Stock Management: Monitor stock levels, assist in procurement, and manage proper stock rotation to minimize waste and control costs. Hygiene Safety Compliance: Ensure all kitchen areas, equipment, and utensils meet food safety and hygiene regulations. Menu Development: Collaborate with senior chefs to develop and test new menu items, incorporating creativity and customer preferences. Training Development: Train team members on culinary techniques, food safety practices, and operational processes to foster professional growth. Qualification Must have Degree or Diploma in Food and Culinary Experience and Skill Set Experience: 5 years+ of experience in a similar role within a fast-paced kitchen environment. Skills: Strong knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Ability to manage and motivate a team, ensuring collaboration and efficiency. Attention to Detail: Commitment to maintaining high standards of quality and presentation. Adaptability: Ability to work under pressure, handle multiple tasks, and manage peak service periods. Certifications: Food Safety and Hygiene certification preferred. For

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

We have following job opening for Mohali: Head Chef Bakery - 01 Steward - 05 Captain Steward - 02 The candidate should be well versed with all aspects of their respective field