176 Commis Chefs jobs in India

Key Roles and Responsibilities:

• Planning and Delivering Lessons: Prepare and teach theoretical and practical classes on food production, covering techniques, equipment usage, recipe development, kitchen operations, and industry standards.
• Practical Training: Conduct hands-on demonstrations in kitchens or laboratories, ensuring students develop skills in cooking, baking, menu planning, and presentation. Supervise student work during practical sessions.
• Curriculum Design: Develop course curricula, lesson plans, and teaching resources aligned with institutional standards and industry needs. Update content to reflect new trends, safety codes, and technology.
• Evaluation and Assessment: Assess and evaluate students’ performance through assignments, exams, and practical tests. Provide constructive feedback and maintain records of grades and attendance.
• Safety and Sanitation: Instill best practices in kitchen safety, hygiene, and sanitation. Teach and enforce local health regulations, ServSafe standards, and food handling procedures.
• Mentoring and Guidance: Support and mentor students in skill development, career planning, teamwork, and workplace behavior. Guide them on job placements and professional certifications.
• Industry Liaison: Engage with food service industry partners, arrange field visits, internships, workshops, and guest lectures to enrich learning and provide industry exposure.
• Continuous Improvement: Participate in professional development activities, stay updated with culinary innovations, and collaborate with other faculty for quality enhancement.
• Classroom Management: Maintain discipline and an inclusive environment, address student wellbeing, and manage classroom and lab logistics.
• Administrative Duties: Contribute to departmental meetings, curriculum reviews, reporting, and other academic administrative activities as necessary.

Additional Expectations:

• Organize/oversee culinary competitions, exhibitions, and catering events at the institution.
• Encourage student projects, creativity, and research in food preparation and production.
• Model professionalism, communication skills, and ethical standards in food service

Qualifications

· Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.

· · Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.

· Master`s Degree (such as MHM, MSc in Hotel Management, or allied fields) is preferred for higher positions or university faculty roles.

· Relevant Industry experince in food production, kitchen operations, or hospitality (typically 2–5 years minimum).

· Prior Teaching/Training Experience in culinary or hospitality institutes is preferred but not always mandatory.

Skills and Additional Requirements

• Proficiency in both practical and theoretical aspects of food production.
• Certification in food safety, HACCP, or related culinary/hospitality standards is considered an advantage.
• Strong communication, presentation, mentoring, and class management skills.
• Up-to-date knowledge of industry trends, food technology, and kitchen equipment.

• Rotations through different kitchen stations, including Garde Manger, Saucier, Entremetier, and Patisserie.
• Intensive training on fundamental cooking techniques, knife skills, and ingredient preparation.
• Learning to execute recipes with precision and consistency, adhering to the highest standards of quality.
• Assisting senior chefs in menu planning, costing, and inventory management.
• Gaining practical knowledge of food safety, sanitation, and hygiene protocols (HACCP principles).
• Understanding of different culinary traditions and global cuisines.
• Exposure to high-volume catering and event execution.
• Development of teamwork, communication, and problem-solving skills within a professional kitchen environment.
• Opportunities to participate in special culinary projects and competitions.
• Mentorship from experienced chefs providing personalized feedback and career guidance.

• A genuine passion for cooking and a strong desire to build a career in the culinary arts.
• Completion of a basic culinary course or equivalent demonstrable experience.
• Enthusiasm, a positive attitude, and a willingness to learn and take on new challenges.
• Ability to work effectively in a fast-paced, demanding kitchen environment.
• Good physical stamina and the ability to stand for extended periods.
• Basic understanding of food safety principles is an advantage.
• Excellent communication and interpersonal skills.
• Reliability and punctuality are essential.
• Must be legally eligible to participate in an apprenticeship program in India.

The ideal candidate will specialize in Culinary Arts (Chef) or Food & Beverage Service, bringing hands-on expertise, academic rigor, and a commitment to shaping the next generation of hospitality leaders.

For Culinary Arts (Chef Faculty):

• Deliver practical and theoretical sessions in Indian, Continental, and International cuisines
• Supervise kitchen labs, ensuring hygiene, safety, and skill development
• Mentor students in culinary techniques, menu planning, and kitchen management
• Organize food festivals, competitions, and industry-led workshops
• Support curriculum development and academic planning

For Food & Beverage Service Faculty:

• Conduct classes on service techniques, bar operations, wine appreciation, and restaurant management
• Train students in guest handling, table service, and F&B etiquette
• Simulate real-time service environments through mock setups and events
• Guide students in F&B cost control, menu engineering, and service innovation
• Liaise with industry professionals for guest lectures and internships

Educational Qualification:

• Bachelor's or Master's degree in Hotel Management / Hospitality / Culinary Arts
• Certifications in Food Production, Bakery, or F&B Service (preferred)

Experience:

• Minimum 2–5 years of teaching or industry experience in reputed hotels or hospitality institutions
• Strong communication and classroom management skills

Job Type: Full-time

Ability to commute/relocate:

• Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Location:

• Wayanad, Kerala (Preferred)

Work Location: In person

The ideal candidate will specialize in Culinary Arts (Chef) or Food & Beverage Service, bringing hands-on expertise in Teach Indian & global cuisines, manage kitchen labs, mentor students, lead events ,mock setups, cost control & industry engagement.

Required Candidate profile

BSc / Msc in Hotel Management / Hospitality / Culinary Arts

2–5 years of teaching or industry experience in reputed hotels or hospitality institutions.

Strong classroom management skills

Key Roles and Responsibilities:

• Planning and Delivering Lessons: Prepare and teach theoretical and practical classes on food production, covering techniques, equipment usage, recipe development, kitchen operations, and industry standards.
• Practical Training: Conduct hands-on demonstrations in kitchens or laboratories, ensuring students develop skills in cooking, baking, menu planning, and presentation. Supervise student work during practical sessions.
• Curriculum Design: Develop course curricula, lesson plans, and teaching resources aligned with institutional standards and industry needs. Update content to reflect new trends, safety codes, and technology.
• Evaluation and Assessment: Assess and evaluate students’ performance through assignments, exams, and practical tests. Provide constructive feedback and maintain records of grades and attendance.
• Safety and Sanitation: Instill best practices in kitchen safety, hygiene, and sanitation. Teach and enforce local health regulations, ServSafe standards, and food handling procedures.
• Mentoring and Guidance: Support and mentor students in skill development, career planning, teamwork, and workplace behavior. Guide them on job placements and professional certifications.
• Industry Liaison: Engage with food service industry partners, arrange field visits, internships, workshops, and guest lectures to enrich learning and provide industry exposure.
• Continuous Improvement: Participate in professional development activities, stay updated with culinary innovations, and collaborate with other faculty for quality enhancement.
• Classroom Management: Maintain discipline and an inclusive environment, address student wellbeing, and manage classroom and lab logistics.
• Administrative Duties: Contribute to departmental meetings, curriculum reviews, reporting, and other academic administrative activities as necessary.

Additional Expectations:

• Organize/oversee culinary competitions, exhibitions, and catering events at the institution.
• Encourage student projects, creativity, and research in food preparation and production.
• Model professionalism, communication skills, and ethical standards in food service

Qualifications

· Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.

· · Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.

· Master`s Degree (such as MHM, MSc in Hotel Management, or allied fields) is preferred for higher positions or university faculty roles.

· Relevant Industry experince in food production, kitchen operations, or hospitality (typically 2–5 years minimum).

· Prior Teaching/Training Experience in culinary or hospitality institutes is preferred but not always mandatory.

Skills and Additional Requirements

• Proficiency in both practical and theoretical aspects of food production.
• Certification in food safety, HACCP, or related culinary/hospitality standards is considered an advantage.
• Strong communication, presentation, mentoring, and class management skills.
• Up-to-date knowledge of industry trends, food technology, and kitchen equipment.

We are a Culinary School in Bangalore looking for Chefs with Hotel Management Degree and min 5 to 8 yrs experience in Continental and Pan Asian Cuisines. Should be able to handle advanced Practical Classes Arts and Continental . Should have good communication Skill in English and should be able to handle Practical & Theory Class

We're Hiring: Food Preparation & Nutrition Monitor

Do you love cooking wholesome meals and care about healthy living?

Join us as a
Food Preparation & Nutrition Monitor
— where your passion for food meets the science of nutrition.

About the Role

You will be responsible for preparing daily meals for a small household (2–3 members including self), while also keeping track of dietary information and helping to adjust meal plans for balanced nutrition. This is a unique role that blends the art of cooking with mindful health tracking.

What You'll Do

• Cook fresh, healthy, and tasty meals daily.
• Keep a food log and track nutritional details.
• Plan menus with a focus on balance and variety.
• Suggest diet improvements based on lifestyle and wellness needs.
• Manage groceries, ingredients, and maintain a hygienic kitchen.
• Experiment with recipes while respecting dietary restrictions.

What We're Looking For

• A passion for cooking and an eye for nutrition.
• Experience as a cook, chef, or household cook.
• Basic knowledge of diet planning and healthy eating.
• Ability to use simple tools/apps for logging meal data.
• Organized, reliable, and cleanliness-oriented.

Perks & Benefits

• Candidates with
  multi-talented skills
  (e.g., baking, different cuisines, diet-specific cooking, presentation skills, wellness coaching) will be preferred and rewarded at the higher end of the pay scale.

• ₹12,000 – ₹20,000 per month
  (depending on experience & multi-talented skills).

• Food Provided.

How to Apply

If you're ready to cook with care and monitor meals with mindfulness, reach out

We are looking to hire more than 50 Chefs - Commis, CDP, DCDP and housekeeping Staff. The job location is Guwahati International Airport

Role: Commi chef

Location: Powai, Mumbai

Department: Kitchen Operations

Employment Type: Full-time / Part-time

What you’ll do

• Assist in food preparation and cooking as per standard kitchen SOPs.
• Maintain cleanliness, hygiene, and organization within the kitchen area.
• Support senior chefs in day-to-day operations and meal service.
• Ensure timely preparation and presentation of dishes.
• Follow all food safety, handling, and hygiene protocols consistently.
• Assist in receiving and storing kitchen supplies properly.
• Contribute to maintaining quality and taste standards for all menu items.

Who you are

• Fresher or experienced candidates can apply.
• Basic knowledge of culinary operations, ingredients, and kitchen work preferred.
• Passionate about cooking and eager to learn from senior chefs.
• Able to work efficiently in a fast-paced kitchen environment.
• Punctual, disciplined, and a good team player.
• Open to working morning shifts and flexible with duties as required.