12 Culinary Expertise jobs in India

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.

KEY RESPONSIBILITIES

• Prepare all basic food items for the menu requested by their supervisor.
• Must possess advanced knife handling skills.
• Must be able to work in any section of a kitchen.
• Must have a good food knowledge and understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes.
• Must be proficient in effecting completing tasks, work efficiently and productively.
• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

MOTIVATIONAL RESPONSIBILITIES

• This position does not have supervisory responsibilities.

QUALIFICATIONS AND EDUCATION

• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and people skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

• Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.

About Turing:

Turing is one of the world’s fastest-growing AI companies, accelerating the advancement and deployment of powerful AI systems.

Turing helps customers in two ways: Working with the world’s leading AI labs to advance frontier model capabilities in thinking, reasoning, coding, agentic behavior, multimodality, multilinguality, STEM, and frontier knowledge;
and leveraging that work to build real-world AI systems that solve mission-critical priorities for companies.

Role Overview

Turing is inviting bakers to participate in a unique research initiative. As part of the Common Lives Project , you and a fellow musician will wear GoPros during your collaborative practice or recording sessions. Your footage will power future AI models that understand complex, real-world activities.

Responsibilities:

• Wear a head-mounted GoPro camera to capture daily activities for 5 separate days within a 2-week window
• Record a minimum of 7 hours per day, with flexibility to take breaks and pause the camera for privacy
• At the end of each day, spend around 2 hours to:
• Upload your footage to a secure platform
• Review short clips
• Choose to delete, anonymize, or consent to each video segment

Household Requirements:

• No children (under 18) present or visiting during the recording period
• All adults in the space must be fluent English speakers and consent to being recorded
• Must live in a private, self-contained apartment, building, or indoor work environment
• All household members must agree to appear in the footage

Participant Requirements:

• Must work indoors in non-customer-facing roles (e.G., not retail or child care)
• Participants who share the same workplace or household should both have a GoPro mounted during the activity.
• Preferably engaged in manual or creative work (e.G., chef, baker, artist, carpenter, musician, electrician, mechanic)
• Must be self-employed or have employer consent to record in the work environment
• Able to use a computer for basic tasks such as reviewing and uploading video clips

Technical Requirements:

• Must have access to a computer and internet connection
• Comfortable using web-based tools for uploading and reviewing clips (training will be provided)
• GoPro camera and all accessories will be provided for the duration of the project

Perks of Freelancing With Turing:

• Play a vital role in shaping the future of human-centered AI research
• Short-term, flexible engagement with minimal disruption to your routine
• All equipment provided by Turing
• Be part of an innovative global data collection initiative

Offer Details:

• Commitment Required: 5 recording days within a 2-week window
• Engagement Type: Contractor / Freelance
• Duration: 2 weeks (plus setup and review time)
• Location: India, Brazil, Colombia

Application Process:

• Shortlisted candidates will be contacted for a brief screening
• Once accepted, Turing will ship all necessary equipment and provide onboarding instructions
• Participants will receive training on how to record, upload, and review their footage securely

About Turing:

Turing is one of the world’s fastest-growing AI companies, accelerating the advancement and deployment of powerful AI systems.

Turing helps customers in two ways: Working with the world’s leading AI labs to advance frontier model capabilities in thinking, reasoning, coding, agentic behavior, multimodality, multilinguality, STEM, and frontier knowledge;
and leveraging that work to build real-world AI systems that solve mission-critical priorities for companies.

Role Overview

Turing is inviting bakers to participate in a unique research initiative. As part of the Common Lives Project , you and a fellow musician will wear GoPros during your collaborative practice or recording sessions. Your footage will power future AI models that understand complex, real-world activities.

Responsibilities:

• Wear a head-mounted GoPro camera to capture daily activities for 5 separate days within a 2-week window
• Record a minimum of 7 hours per day, with flexibility to take breaks and pause the camera for privacy
• At the end of each day, spend around 2 hours to:
• Upload your footage to a secure platform
• Review short clips
• Choose to delete, anonymize, or consent to each video segment

Household Requirements:

• No children (under 18) present or visiting during the recording period
• All adults in the space must be fluent English speakers and consent to being recorded
• Must live in a private, self-contained apartment, building, or indoor work environment
• All household members must agree to appear in the footage

Participant Requirements:

• Must work indoors in non-customer-facing roles (e.G., not retail or child care)
• Participants who share the same workplace or household should both have a GoPro mounted during the activity.
• Preferably engaged in manual or creative work (e.G., chef, baker, artist, carpenter, musician, electrician, mechanic)
• Must be self-employed or have employer consent to record in the work environment
• Able to use a computer for basic tasks such as reviewing and uploading video clips

Technical Requirements:

• Must have access to a computer and internet connection
• Comfortable using web-based tools for uploading and reviewing clips (training will be provided)
• GoPro camera and all accessories will be provided for the duration of the project

Perks of Freelancing With Turing:

• Play a vital role in shaping the future of human-centered AI research
• Short-term, flexible engagement with minimal disruption to your routine
• All equipment provided by Turing
• Be part of an innovative global data collection initiative

Offer Details:

• Commitment Required: 5 recording days within a 2-week window
• Engagement Type: Contractor / Freelance
• Duration: 2 weeks (plus setup and review time)
• Location: India, Brazil, Colombia

Application Process:

• Shortlisted candidates will be contacted for a brief screening
• Once accepted, Turing will ship all necessary equipment and provide onboarding instructions
• Participants will receive training on how to record, upload, and review their footage securely

About Four Seasons
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:
In the heart of Worli - the business hub of India's largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brand's first hotel in India, Four Seasons Hotel Mumbai echoes 'Powerhouse Luxury' in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies.

Basic Function
Experienced level position in Food & Beverage Preparation

Skills And Abilities

• Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
• 1-2 Years' experience in a 5 Star Hotel environment or A Class Restaurants. Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Reading, writing and oral proficiency in the English language.
• Good level of creativity and good organizational skills.

Major Responsibilities
General

• Executes all tasks assigned by his/her superiors
• Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
• Attends all scheduled training sessions
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule

Departmental

• Cleans and handles initial processing of raw product
• Prepares mis-en-place, bases and ingredients, stocks, dressings etc.
• Assists and trains with line cooks
• Maintains high standards of food hygiene and storage as well as kitchen cleanliness
• Successfully completes Safe Step Training certification

Specific Responsibilities And Tasks
General

• Adheres to the Hotel's code of conduct and grooming & hygiene standards
• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
• Actively participates in briefings and meetings
• Maintains a clean and orderly work area and promotes a safe working environment
• Performs any additional duties as assigned

Departmental

• Runs the day to day operation of the station in the kitchen. Assists in creating and preparing menus items and specials. Accommodates the food servers' requests regarding guest preferences. Follows all guidelines for timely food service to guests.
• Checks and completes mis-en-place and pars and set-up the station. Communicates with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilizes the computer system in retrieving orders.
• Is aware of and complies with Hotel's standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Follows all guidelines for timely food service to guests
• Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
• Ensures safe and correct use of equipment, tools and machinery
• Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
• Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.

Performs other tasks or projects as assigned by hotel management and staff.

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