174 Southindian Cuisine Chef Dharamshala City jobs in India

Looking for multicuisine chef for Amritsar.

**Salary**: ₹10,242.77 - ₹30,086.20 per month

Schedule:

- Day shift

Ability to commute/relocate:

- Amritsar - , Punjab: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 1 year (preferred)
- total work: 1 year (preferred)

**Speak with the employer**

**Job description**

**Responsibilities**:
**Prime Function**:

- To manage materials for the respective section in the kitchen
- To provide the raw materials requirement to the outlet chef (to indent).
- Avoid shortfall of finished food due to shortage of material.
- Control wastage due to improper materials forecast.
- Ensure correct forecasting.
- To check on contamination and all hygiene matters.
- Re-check on the quality of perishables, semi raw & left over.

**To ensure the processes in the kitchen are followed as per the given standards**
- To follow the procedures while cooking and managing food in the kitchen to give best services to the guest.
- To follow standard recipes & to get it strictly checked by the Chef or by BM in his absence.

**Food & Beverage Production Planning**
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

**People Management**
- Ensure to contribute to achieve the objectives set within the Food Production department.
- Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- Ensure that the team has been trained for all safety provisions.

**Financial Management**
- Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Monitor the operations of the assigned function to ensure that the food wastage is minimized.

**Operational Management**
- Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
- Strictly follow all recipes, methods and instructions from the HCO and Regional Chefs.
- Handle additional responsibilities as and when delegated by the Management.
- Assisting Outlet chef and range chefs and share guest feedback.

**Salary**: ₹15,000.00 - ₹17,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Ability to commute/relocate:

- Kolkata, West Bengal: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 4 years (required)
- total work: 4 years (required)

Ensuring food preparation and service meet the highest standards of quality and safety.
- Developing and executing kitchen menu items.
- Managing inventory levels and ordering necessary supplies and equipment.
- Ensuring compliance with health and safety regulations.
- Training and mentoring kitchen staff members.
- Assisting the Corporate Chef in menu planning, costing, and recipe development.
- Monitoring kitchen operations and making adjustments for optimal efficiency.

**Salary**: ₹20,000.00 - ₹30,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Schedule:

- Evening shift
- Morning shift
- Rotational shift

Supplemental pay types:

- Commission pay
- Quarterly bonus

Ability to commute/relocate:

- Jaipur, Rajasthan: Reliably commute or planning to relocate before starting work (required)

Application Question(s):

- What cuisines are you well-versed with?

**Education**:

- Diploma (preferred)

**About the Role**:
We are urgently hiring a **CDP (Chef de Partie) - Multi Cuisine** with a background in **Hotel Management** and **FoSCos certification** to temporarily replace our team member on leave.

**Key Requirements**:

- HM (Hotel Management) Background
- FoSCos Certification
- Specialization in **South Indian Cuisine**:

- Ability to manage a kitchen section independently

**Skills & Responsibilities**:
**Menu & Kitchen Management**
- Menu planning and ingredient management
- Understanding of cooking parameters and quality control
- Equipment handling and live food setup

**Cooking & Food Prep**
- Prepare and cook multi-cuisine dishes as per standard recipes
- Maintain consistent taste, texture, and presentation

**Hygiene & Compliance**
- Follow HACCP guidelines and ensure hygiene standards
- Assist in food safety inspections

**Team Collaboration**
- Supervise commis-level staff
- Delegate tasks and foster a positive kitchen environment

**Inventory & Costing**
- Track kitchen inventory and ensure supply availability
- Control wastage and monitor food cost

**Innovation & Support**
- Support in menu planning and suggest new dishes
- Maintain basic kitchen records and collaborate with the chef team

Pay: From ₹20,000.00 per month

**Benefits**:

- Food provided
- Paid time off

Schedule:

- Day shift
- Morning shift
- Night shift
- Rotational shift

Supplemental Pay:

- Overtime pay

Work Location: In person

We are looking Multi cuisine chef /cook
- Should have proper knowledge about different cuisines.
- Indian, Chinese, continental ,tandoor, Italian,.
- Knowing Indian dishes is a must.
- Should have multi chef experience.
- Knowing different types of cuisines is a plus.
- Should maintain a healthy and clean working environment and follow all the guidelines established by the Department.
- Should be punctual and hard working.
- Should work for higher level authority in order to ensure smooth working environment.

Any one who doesn't fall in the category please don't waste time by applying

Pay: From ₹20,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift

Application Question(s):

- What is your current ctc ?
- What is your expected ctc?

**Education**:

- Bachelor's (preferred)

**Experience**:

- Chef/Cook: 3 years (preferred)
- multi cuisine: 3 years (preferred)

**Location**:

- Navi Mumbai, Maharashtra (preferred)

Work Location: In person

**Organization**: HOTEL SUNSTAR GROUP

**ABOUT THE ORGANIZATION**:
HOTEL SUNSTAR is a group of 5 hotels. We have 2 decades of experience and a very well-trained staff from the front office to housekeeping. We provide 3- and 4-star luxurious facilities at very economical prices, offering a much better quality of stay than any other hotel in a similar price category. We have a large inventory designed to accommodate both big and small groups, whether for business or leisure purposes. We have rooms for every category of traveller in the budget segment.

**Important Information**:

- **Designation**: Commis 1 - Chinese Cuisine
- **Department**: Chinese Kitchen
- **Joining Location**: Karol Bagh, New Delhi
- **Joining Period**: Immediate
- **Interview Location**: Hotel Sun star Heritage, WEA, Channa Market, Karol Bagh, New Delhi -
- **Working Days**: 06
- **Working Time**: 12 PM to 10 PM
- **Week Off**: Rotational off

**Job Summary**:
We at Hotel Sun star Group are looking for a **Commis 1 in the Chinese Kitchen Department** who will assist in preparing and presenting authentic Chinese cuisine under the guidance of senior chefs. The role involves supporting day-to-day kitchen operations, ensuring food quality, hygiene, and presentation standards are met, and contributing to guest satisfaction through delicious and well-prepared dishes.

**Key Skills**:

- Qualification - 12th pass out or diploma in Hotel Management/F&B Production.
- Basic to intermediate knowledge of authentic Chinese cooking techniques and recipes.
- Assist in **menu preparation** and maintain miser place for service.
- Follow food preparation and presentation standards as per chef’s guidance.
- Ability to multi-task in a fast-paced kitchen environment.
- Good teamwork and communication skills with kitchen staff.
- Monitor and correctly store Chinese ingredients.
- Minimize wastage through proper portioning and storage practices.
- Commitment to food hygiene and safety compliance.

Pay: ₹18,000.00 - ₹24,000.00 per month

**Benefits**:

- Food provided

Work Location: In person

**Job Title**: Chef - Indian Cuisine (VIP Family)

**Location**: Sector 11, Chandigarh

**Employment Type**: Full-time | Long-term

**About the Role**

**Key Responsibilities**
- Plan and prepare daily meals, focusing on **quality, taste, and nutritional value**.
- Maintain hygiene, cleanliness, and proper food storage at all times.
- Customize meals as per family preferences and dietary requirements.
- Ensure consistent quality and presentation of dishes.
- Manage kitchen operations, including menu planning, grocery procurement, and inventory.
- Introduce variety in dishes while maintaining authenticity of Indian flavors.
- Ensure compliance with food safety standards and regulations.

**Requirements**:

- **Education**: Diploma/Degree in Culinary Arts or Hotel Management (preferred).
- **Experience**: Minimum **4+ years** as a Chef specializing in Indian cuisine, preferably with HNI/VIP households, luxury hotels, or premium catering services.
- Strong knowledge of nutrition, healthy cooking methods, and ingredient selection.
- Excellent cooking, plating, and presentation skills.
- High standards of hygiene, discipline, and professionalism.
- Ability to work independently and maintain confidentiality.

**What We Offer**
- Attractive salary package - around ₹50,000 per month.
- **Long-term career opportunity** with a stable and reputed household.
- Supportive and respectful work environment.
- Opportunity to showcase creativity in menu planning and presentation.

**How to Apply**:
**Job Types**: Full-time, Permanent

Pay: ₹0,000.00 - ,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided

Work Location: In person

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Westin Goa, Survey No 204/1 Sub Division 1, Goa, Goa, India, VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**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 for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**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.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**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.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**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._
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Pune, Golf Course Square, Pune, Maharashtra, India, VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**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 for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**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.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**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.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**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._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, 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.