5,797 Chef jobs in India

Sous Chef – Indian & Tandoor | Pan-Asian Cuisine | Continenetal

Curry & Hops – Upcoming Multi-Cuisine Brewery & Bar, Aerocity, Mohali

Full-time | On-site | Competitive Salary + Benefits

About Curry & Hops:

Curry & Hops is an upcoming multi-cuisine brewery and bar in Aerocity, Mohali, designed to be a vibrant destination that blends exceptional food, craft beers, and an energetic social experience. With a focus on creativity and quality, our menu will feature Indian, Pan-Asian, and global cuisines, paired perfectly with in-house brews and signature cocktails.

We are currently looking to hire three Sous Chefs – one for Indian & Tandoor cuisine and one for Pan-Asian cuisine and One for Continental and Mexican Cuisine to join our opening team and play a key role in shaping our kitchen operations.

Key Responsibilities:

• Assist the Head Chef in daily kitchen management and culinary execution.
• Lead your assigned section (Indian & Tandoor / Pan-Asian) with consistency and creativity.
• Supervise, train, and motivate kitchen staff for high-quality output.
• Collaborate on menu design, recipe development, and food presentation.
• Ensure compliance with hygiene, food safety, and sanitation standards.
• Manage inventory, control food costs, and reduce wastage.
• Maintain coordination between kitchen and service teams for smooth operations.

Requirements:

• 3–5 years of experience as a Sous Chef or Senior CDP in a relevant cuisine.
• Strong knowledge of Indian & Tandoor or Pan-Asian cooking techniques and ingredients.
• Experience in multi-cuisine or premium dining restaurants preferred.
• Culinary diploma or relevant certification desirable.
• Proven leadership, creativity, and commitment to excellence.

What We Offer:

• Competitive salary and performance-based incentives
• Staff meals and discounts
• Opportunity to be part of a flagship brewery and restaurant launch
• Long-term career growth with a reputed hospitality group

Job Types: Full-time, Permanent

Pay: ₹20, ₹40,000.00 per month

Work Location: In person

Responsibilities:

* Prepare healthy, vegan, gluten-free dishes

* Manage kitchen operations during shifts

* Develop menus and recipes

* Collaborate with hotel team on events and menus

* Oversee food production and presentation

Exp: 3-7 yrs experience

Provident fund

Health insurance

Job Title: Junior Sous Chef / Sous Chef

Location: The Almond / salt lake

Job Type: Full-Time

Reports To: Head Chef / Executive Chef

Department: Kitchen

Key Responsibilities:

• Assist the Head Chef and Sous Chef (if Jr. Sous Chef) in overseeing all kitchen operations.
• Supervise and support the kitchen team to ensure high standards of food preparation and presentation.
• Ensure consistency and quality in every dish served, adhering to recipe specifications and portion controls.
• Monitor food safety, hygiene, and sanitation practices in compliance with health regulations.
• Assist in planning and executing menus, daily specials, and seasonal offerings.
• Train and mentor junior kitchen staff and new team members.
• Maintain inventory control and assist with ordering and stock rotation.
• Step in for the Sous Chef or Head Chef during absences, if required.
• Contribute to a positive kitchen culture focused on teamwork, efficiency, and respect.

Requirements:

• 2–4 years of kitchen experience in a high-volume or fine-dining environment (Sous Chef level may require more).
• Culinary diploma or equivalent professional training preferred.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Proven leadership skills with the ability to motivate and manage a team.
• Excellent time management and organizational skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• A passion for food, innovation, and delivering exceptional guest experiences.

Job Type: Full-time

Pay: ₹40, ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Paid sick time
• Provident Fund

Work Location: In person

• Oversee all aspects of kitchen operations, ensuring high standards of food quality, preparation, and presentation.
• Develop creative and appealing menus that cater to diverse tastes and seasonal availability, considering cost-effectiveness.
• Manage inventory, procurement, and cost control for all food and beverage supplies.
• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Collaborate with management on menu development, pricing, and promotions.
• Conduct regular quality checks on ingredients and finished dishes.
• Manage kitchen scheduling and staffing to ensure efficient operations.
• Minimize food waste and implement sustainable kitchen practices.
• Troubleshoot and resolve any issues related to food production or kitchen operations.
• Stay current with culinary trends, techniques, and industry best practices.
• Maintain excellent relationships with suppliers and vendors.
• Contribute to the overall success and reputation of the establishment through exceptional culinary offerings.
• Ensure compliance with all health, safety, and licensing regulations.
• Inspire the culinary team to achieve excellence and creativity.

• Culinary degree or equivalent professional training and experience.
• Minimum of 5 years of experience in a Head Chef, Executive Sous Chef, or similar senior culinary leadership role.
• Proven expertise in menu planning, food preparation, and presentation across various cuisines.
• Strong knowledge of food safety, sanitation, and hygiene practices.
• Demonstrated leadership and team management skills, with the ability to motivate and develop staff.
• Excellent organizational, time management, and problem-solving abilities.
• Proficiency in inventory management and cost control techniques.
• Passion for culinary arts and a commitment to delivering outstanding dining experiences.
• Strong communication and interpersonal skills.
• Ability to work effectively in a fast-paced and high-pressure environment.
• Creativity and a flair for innovative recipe development.
• Flexibility to work evenings, weekends, and holidays as required.
• A keen eye for detail and a dedication to quality.

Sous Chef (Bakery & Pastry) Discover Resorts, Karjat

Discover Resorts, Karjat (250 rooms) is looking for a Sous Chef Bakery & Pastry (Age: up to 35) to join its culinary team. The resort features 2 kitchens, a pantry & bar, a food court, 3 restaurants, 4 banquet spaces, and a convention centre. We host 10,000 guests every month, serving over 40,000 meals across multiple cuisines.

We are seeking a talented bakery professional with proven experience in Mumbais restaurants and cafes, specializing in breads, desserts, cakes, and plated pastries. As Bakery Sous Chef, you will manage the bakery & pastry section, ensuring creativity, consistency, and high standards across restaurants, buffets, banquets, and events.

Key Responsibilities:

• Oversee bakery & pastry operations and daily production.
• Develop innovative products and menus for outlets and banquets.
• Train and guide commis chefs in bakery and pastry preparation.
• Ensure portion control, inventory management, and HACCP compliance.
• Support the Executive Chef in seasonal menu planning.

Requirements:

• 5-8 years bakery experience in Mumbai restaurants/cafs.
• Diploma/Certificate in Bakery & Pastry Arts or Hotel Management.
• Creative flair for modern bakery and dessert concepts.
• Age: 35 years or below.

What We Offer:

Competitive salary, incentives, on or near property accommodation, and the opportunity to showcase your bakery & pastry talent at one of Mumbai's leading resorts.

Additional InformationPreferably female

Job Number

Job CategoryFood and Beverage & Culinary

LocationJW Marriott Goa, Vagator Beach Road, Goa, India, India,

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

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.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and kitchen operations.
• Supervise, train, and guide chefs, commis, and kitchen helpers.
• Ensure dishes are prepared and presented to high quality standards.
• Develop and standardize recipes, portion sizes, and plating.
• Monitor inventory, manage stock rotation, and coordinate with the purchase team.
• Maintain kitchen cleanliness, hygiene, and safety as per HACCP and FSSAI standards.
• Handle customer feedback and make improvements where necessary.
• Manage staff scheduling and allocate duties to ensure smooth operations.
• Ensure minimal wastage and cost-effective use of resources.
• Step in and take charge of the kitchen in the absence of the Executive Chef.

Job Type: Full-time

Pay: ₹40, ₹45,000.00 per month

Application Question(s):

• What is your salary expectation?
• How many years of experience you have as Sous chef?
• Job location will be Rajouri, are you comfortable ?

Work Location: In person

Role & responsibilities

Job description:-

Job Role :- Sous Chef - ( Pastry )

Exp :- 5 to 7 Years

Location :- Govandi Mumbai

Key & Responsibilities :-

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.
5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
10. Follows good preservation standards for the proper handling of all food products at the right temperature.

Required Candidate profile:-

Flexible working hours subject to the demands of the business.

Able to work under pressure.

Experience:-

At least 5 year's experience Pastry ,hot Kitchen in a well-established restaurant or catering unit, Air catering company, Bulk Kitchen only from Bakery / Pastry.

Salary - 45,000/- to 55,000/- Per Month

Contact Details:

Nita Nalawade

Interested candidates send resume on