4,085 Chef jobs in India

Hot Kitchen & Café Menu:

• Prepare and serve a focused café-style menu, including:
  • Pastas (creamy, tomato-based, vegan options)
  • Artisan-style pizzas
  • Signature sandwiches (croissants, bagels, sourdough, buns, focaccia, etc.)
  • Toasts & open-faced breads with creative toppings
• Maintain prep for quick service and freshness
• Contribute ideas for weekly specials & seasonal items
• Ensure quality, consistency, and café-style presentation

Bakery Expertise:

• Develop and produce a range of artisanal French breads (baguette, sourdough, brioche, focaccia, etc.)
• Create and test recipes for biscuits, cookies, and healthier baked options
• Standardize recipes and SOPs for consistent results
• Maintain hygiene, cost-efficiency, and production standards
• Train and guide junior bakers (as the team grows)

Coffee Counter Duties:

• Handle the coffee bar with basic barista skills
• Prepare espresso-based drinks
• Support the café’s fast-paced but cozy vibe by interacting with customers when needed

• 3+ years of experience as a chef (with at least 2 years in baking )
• Previous experience in a café or bistro setting (minimum 1–2 years)
• Skilled in both coffee-making and savory food preparation
• Hands-on baker with knowledge of bread varieties
• Organized, reliable, and able to multitask in a small-team environment
• Flexible for both day & night shifts
• Willing to travel (up to 25%) if required

• Experience making croissants, bagels, and buns for sandwiches
• A flair for vegan or fusion specials
• Knowledge of food costing and stock management
• Culinary degree/diploma in Baking or Culinary Arts (preferred but not mandatory)
• Higher Secondary (12th pass) or above
• Knowledge of Hindi (preferred)

• Creative freedom with the menu
• Free meals & coffee during shifts
• Cell phone reimbursement
• Paid sick time & Provident Fund
• Supportive, friendly work environment with flexible shifts

Job Description: Master Chef – Sushi (Mumbai)

Role Overview

The Master Sushi Chef will lead the sushi kitchen, designing and executing high-quality, authentic and innovative sushi dishes for a premier restaurant in Mumbai. This position requires deep expertise in Japanese cuisine, exceptional knife skills, creativity, and a strong focus on delivering an exceptional guest experience.

Key Responsibilities

• Design, prepare, and present a range of traditional and contemporary sushi dishes including maki rolls, nigiri, sashimi, and specialty items.
• Select premium ingredients, ensuring the highest standards of freshness, quality, and food safety.
• Develop and update the sushi menu, introducing innovative items in line with customer preferences and culinary trends.
• Train, supervise, and mentor junior sushi chefs and kitchen staff in proper techniques and kitchen hygiene standards.
• Oversee inventory, manage food orders, and control costs while minimizing waste.
• Uphold all health, safety, and hygiene regulations, maintaining a pristine workstation at all times.
• Collaborate with restaurant management and front-of-house team to fulfill special requests and deliver excellent guest service.
• Engage with customers as needed to explain dishes and accommodate feedback to refine offerings.

Requirements

• At least 3 years’ experience as a Sushi Chef, with proven expertise in a high-volume or fine-dining restaurant.
• Deep knowledge of sushi preparation, Japanese culinary techniques, and ingredient selection.
• Culinary degree/diploma preferred.
• Excellent leadership, training, and time-management skills.
• Creative, highly detail-oriented, and committed to outstanding service.
• Ability to work collaboratively and thrive in a fast-paced environment.

Job Description: Master Chef – Dim Sum (Mumbai)

Role Overview

The Master Chef – Dim Sum will lead the dim sum kitchen, creating exceptional classic and contemporary dim sum dishes for a top-tier restaurant in Mumbai. This role demands expert knowledge of Chinese culinary traditions, creative flair, and a commitment to high standards in food quality, presentation, and team leadership.

Key Responsibilities

• Design, prepare, and present a diverse selection of traditional and modern dim sum items (including dumplings, buns, rolls, and specialty dishes) with precise attention to authenticity, taste, and aesthetics.
• Source and inspect premium ingredients, ensuring quality, consistency, and compliance with food safety standards.
• Innovate and update the dim sum menu, developing new recipes and accommodating guest preferences and market trends.
• Train, supervise, and mentor junior chefs and kitchen staff in techniques, hygiene standards, and kitchen best practices.
• Manage inventory, food orders, and cost control, ensuring efficient kitchen operations and minimizing waste.
• Maintain strict health, safety, and cleanliness standards throughout the kitchen.
• Collaborate with management and service staff to ensure outstanding guest experiences, handle special requests, and uphold restaurant reputation.
• Engage with guests as required, explain menu offerings, and incorporate feedback to enhance the dining experience.

Requirements

• At least 3 years’ experience as a Dim Sum Chef or Master Chef in a high-profile restaurant or hotel kitchen.
• Deep mastery of dim sum cooking techniques (steaming, frying, shaping, etc.) and ingredient selection.
• Culinary diploma/degree preferred.
• Excellent leadership, organizational, and team-building skills.
• Strong creativity, attention to detail, and guest service orientation.
• Thorough knowledge of food safety and sanitation standards applicable in Mumbai.

Job role: Chef/commis chef

Location: South India

Department: F&B operations

Job experience: 4+ years

Job brief

A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc.

Key responsibilities

1. Understanding various kinds of cuisines & beverages as per company menu guidelines
2. Understanding materiality/ingredients/crockery/presentations/etc.
3. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
4. Understanding of the guests and their preferred eating habits
5. Preparing ingredients for cooking by portioning, chopping and storing food appropriately
6. Following recipes and yield guides meticulously to prepare all menu items
7. Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
8. Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
9. Setting up various stations with the appropriate stocks of menu items
10. Assisting in inventory management & timely replenishment
11. Ensuring clean and appropriate stocks of all products in designated storage cabinets
12. Implementing minimal food wastage practices as per industry standards
13. Preparing alcoholic/non-alcoholic beverages for bars and restaurants
14. Interacting with guests, helping them place orders and taking regular feedbacks
15. Having a thorough knowledge of various local/non-local
16. Being guest centric and providing excellent experience
17. Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Qualifications

1. Hospitality graduate or diploma in hospitality
2. Min. 4 years of experience in a hotel, club, cruise, restaurant, etc.
3. Extensive operational knowledge of hotel F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India

Job role: Chef/commis chef

Location: South India

Department: F&B operations

Job experience: 4+ years

Job brief

A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc.

Key responsibilities

1. Understanding various kinds of cuisines & beverages as per company menu guidelines
2. Understanding materiality/ingredients/crockery/presentations/etc.
3. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
4. Understanding of the guests and their preferred eating habits
5. Preparing ingredients for cooking by portioning, chopping and storing food appropriately
6. Following recipes and yield guides meticulously to prepare all menu items
7. Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
8. Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
9. Setting up various stations with the appropriate stocks of menu items
10. Assisting in inventory management & timely replenishment
11. Ensuring clean and appropriate stocks of all products in designated storage cabinets
12. Implementing minimal food wastage practices as per industry standards
13. Preparing alcoholic/non-alcoholic beverages for bars and restaurants
14. Interacting with guests, helping them place orders and taking regular feedbacks
15. Having a thorough knowledge of various local/non-local
16. Being guest centric and providing excellent experience
17. Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Qualifications

1. Hospitality graduate or diploma in hospitality
2. Min. 4 years of experience in a hotel, club, cruise, restaurant, etc.
3. Extensive operational knowledge of hotel F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India