11 Personal Chef jobs in India

About Us:

At HomeGrown Gourmet, we’re pioneering a new wave of health-focused dining. Based in New Delhi, our mission is to craft nutritious, gourmet meals that empower clients to live healthier lifestyles without compromising on taste. From personalized menus to macro-calculated precision, we blend culinary artistry with nutritional science to create unforgettable dining experiences.

The Role

We’re seeking a skilled and passionate Chef de Partie / Private Chef to join our dynamic culinary team. Working closely with our Head Chef, you’ll prepare and present exceptional, health-oriented meals while upholding the highest standards of quality, hygiene, and creativity.

Key Responsibilities

• Prepare and cook meals tailored to client menus and dietary requirements.
• Understand the role of macronutrients and ensure accuracy in nutritional balance.
• Maintain rigorous food hygiene and safety standards.
• Assist in managing kitchen inventory and supplies.
• Keep the kitchen workspace clean, organized, and efficient.
• Collaborate with the team to create innovative, healthy, and globally-inspired dishes.
• Provide excellent service to ensure client satisfaction.

Qualifications

• Diploma or degree in Culinary Arts (or related field).
• 3+ years of professional kitchen experience, with exposure to health-oriented cuisine preferred.
• Strong knowledge of nutrition and healthy cooking techniques.
• Ability to prepare both Indian and International cuisines with finesse.
• Excellent organizational, multitasking, and communication skills.
• Flexibility to travel or relocate as per assignments.
• Proficiency in MS/Google Office tools (Excel, Word, Sheets).
• Above all, a passion for cooking and a commitment to creativity and quality.

What We Offer

• Competitive salary and benefits. (based on experience)
• Opportunities for career growth and professional development.
• A collaborative, innovative work environment with a focus on health and luxury.
• The chance to be part of a brand redefining private dining in India.

Join us in our mission to make healthy eating gourmet, delicious, and accessible.

To apply, share your profile/portfolio at

• Design and develop innovative, high-quality menus for private events.
• Collaborate with clients and event planners to create customized culinary experiences.
• Oversee all aspects of food preparation, presentation, and quality control.
• Manage ingredient sourcing, procurement, and inventory virtually.
• Develop detailed recipes and preparation instructions for catering teams.
• Ensure compliance with all food safety and hygiene regulations.
• Lead and mentor kitchen staff remotely, fostering a culture of excellence.
• Manage food costs and implement strategies to minimize waste.
• Stay abreast of culinary trends and new techniques.
• Troubleshoot and resolve any culinary issues that arise during events.

• Culinary degree or equivalent professional training.
• Extensive experience as a Head Chef or Executive Chef, with a focus on high-end catering and events.
• Proven expertise in menu development, food costing, and kitchen management.
• Strong understanding of diverse cuisines and dietary requirements.
• Excellent communication, leadership, and interpersonal skills.
• Proficiency in using virtual collaboration tools and technology.
• Ability to manage multiple projects and deadlines in a fast-paced environment.
• Passion for creativity and delivering exceptional dining experiences.
• Experience with online ordering and inventory management systems is a plus.

• Develop innovative and diverse menus for a range of private catering events, catering to various dietary needs and preferences.
• Oversee all aspects of culinary production, ensuring the highest standards of food quality, taste, and presentation.
• Manage and mentor kitchen staff, fostering a collaborative and high-performing team environment remotely.
• Implement and enforce strict food safety and hygiene protocols, adhering to all relevant regulations.
• Control food costs, manage inventory, and optimize purchasing from suppliers to ensure profitability.
• Develop and maintain strong relationships with suppliers and vendors.
• Collaborate with event planners and clients to understand their vision and deliver bespoke culinary experiences.
• Conduct regular quality checks and taste panels to maintain consistent excellence.
• Manage kitchen equipment and ensure it is properly maintained and in good working order.
• Stay updated with the latest culinary trends, techniques, and ingredients to continuously innovate.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 8-10 years of progressive experience in high-volume catering, fine dining, or luxury hospitality.
• Proven expertise in menu planning, recipe development, and kitchen management.
• In-depth knowledge of international cuisines, modern gastronomy, and plating techniques.
• Strong understanding of food safety regulations (e.g., HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to manage budgets, control costs, and negotiate with suppliers.
• Demonstrated creativity and passion for food and culinary arts.
• Experience with remote team management and virtual collaboration tools is a significant advantage.
• Flexibility to adapt to changing event demands and client requirements.

• Conceptualize, design, and execute innovative menus for a wide variety of private events, catering to diverse tastes and dietary needs.
• Lead and manage a remote team of chefs, sous chefs, and kitchen staff, ensuring high performance and adherence to standards.
• Oversee all aspects of food preparation, cooking, and presentation to ensure exceptional quality and aesthetic appeal.
• Source high-quality ingredients and manage supplier relationships to ensure freshness and cost-effectiveness.
• Control food costs, inventory, and manage kitchen budgets effectively.
• Develop and implement standard operating procedures for kitchen operations, ensuring compliance with health, safety, and sanitation regulations.
• Collaborate closely with event planners, clients, and other stakeholders to understand event requirements and deliver tailored culinary experiences.
• Stay updated on current food trends, culinary techniques, and emerging ingredients.
• Continuously improve culinary processes and offerings to enhance client satisfaction.
• Troubleshoot any issues that arise during event execution to ensure seamless delivery.

• Culinary degree from a recognized institution or equivalent professional experience.
• Minimum of 7-10 years of progressive experience in professional kitchens, with at least 3-5 years in a Head Chef or Executive Chef role, preferably in catering or events.
• Proven expertise in menu development, food preparation, and presentation for high-volume and fine-dining events.
• Strong leadership, team management, and communication skills, with experience managing remote teams.
• Excellent understanding of food costing, inventory management, and budget control.
• Knowledge of various international cuisines and dietary restrictions (e.g., vegan, gluten-free, kosher).
• Proficiency in food safety standards and regulations.
• Ability to work independently and manage multiple events concurrently in a remote capacity.
• Strong organizational and problem-solving skills.

• Develop innovative and customized menus for private events.
• Conceptualize and design unique culinary experiences.
• Source high-quality ingredients and manage supplier relationships.
• Oversee food preparation, presentation, and quality control remotely.
• Collaborate with event planners and clients to meet their culinary vision.
• Manage food costs and ensure profitability of culinary operations.
• Maintain rigorous hygiene and safety standards.
• Provide detailed culinary guidance and training to remote teams.
• Stay updated on global culinary trends and techniques.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of experience as an Executive Chef or Senior Sous Chef in high-end catering or fine dining.
• Demonstrated expertise in menu development and fine dining presentation.
• Strong knowledge of international cuisines and dietary restrictions.
• Excellent communication, organizational, and leadership skills.
• Ability to manage projects and resources effectively in a remote setting.
• Proficiency in culinary software and virtual collaboration tools.
• A passion for creating exceptional and memorable dining experiences.

• Design and develop creative, high-quality menus for private events and catering services.
• Oversee all aspects of food preparation, cooking, and presentation for events.
• Manage food costs, inventory control, and sourcing of premium ingredients.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Collaborate with clients to understand their event requirements and culinary preferences.
• Plan and execute menus for a variety of events, from intimate gatherings to large celebrations.
• Maintain relationships with reliable suppliers and vendors.
• Develop efficient workflows and best practices for remote catering operations.
• Continuously innovate and stay updated on culinary trends.
• Manage kitchen equipment and ensure a safe working environment.

• Professional culinary certification or equivalent experience.
• Minimum of 7 years of progressive culinary experience, with at least 3 years in a Head Chef, Executive Chef, or similar leadership role, preferably in catering or event management.
• Exceptional culinary skills and creativity, with a strong portfolio of past work.
• Proficiency in menu engineering, food costing, and inventory management.
• In-depth knowledge of food safety and sanitation standards (HACCP).
• Excellent communication, interpersonal, and client relationship management skills.
• Strong organizational and time management abilities.
• Ability to work independently and manage resources effectively in a remote setting.
• Access to a well-equipped, professional-grade kitchen space.

• Design and develop innovative, high-quality menus for a variety of private events, considering client preferences, dietary restrictions, and seasonal ingredients.
• Oversee all aspects of food preparation, cooking, and presentation to ensure exceptional quality and consistency.
• Manage and mentor kitchen staff, fostering a positive and productive work environment.
• Control food costs, inventory management, and supplier relationships.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations.
• Collaborate with event planners and clients to understand their vision and exceed expectations.
• Conduct remote consultations and tastings to finalize menu selections.
• Stay abreast of culinary trends, techniques, and new ingredients.
• Plan and execute menu tastings and final preparations on-site for events.
• Maintain professional appearance and demeanor at all times, especially when interacting with clients.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven expertise in event catering and fine dining.
• Exceptional culinary skills, creativity, and passion for food.
• Strong leadership and team management abilities.
• Excellent understanding of food costing, inventory, and budget management.
• Knowledge of food safety and sanitation standards (e.g., HACCP).
• Strong communication and interpersonal skills, with the ability to build rapport with clients.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Ability to travel to event locations as needed.