Mh Cooking Jobs – 173 Open Jobs Today

Highway Area Chef
Vitizen Hotel Limited (Kamatsindia) —Maharashtra
- ₹35,000 - ₹45,000 a month
- Full-time
- Management
- Inventory control
- Inventory management
Cook/Chef
DOVE SOFT PVT. LTD —Goregaon, Mumbai, Maharashtra
- ₹15,000 - ₹20,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Culinary Associate
Marriott International, Inc —Nashik, Maharashtra
- Full-time
- Walk-in
- 12th Pass
- Supervising experience
Apprentice Commis Chef
Cravin Ventures Pvt Ltd —Churchgate, Mumbai, Maharashtra
- ₹10,000 - ₹21,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Commis Chef - Tandoor
Radisson® Hotel, Mumbai Andheri MIDC —Andheri, Mumbai, Maharashtra
- ₹18,000 - ₹24,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Pizza Chef
Caffee Delicioso —Pune, Maharashtra
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Banquet chef
Palate & Pour —Mulund, Mumbai, Maharashtra
- ₹40,000 - ₹50,000 a month
- Weekend availability
- Cooking
- Supervising experience
- Travel
- Flexible schedule
- Food provided
Quick apply
12d
VACANCY – COOK
Holy Spirit Hospital —Andheri East, Mumbai, Maharashtra
- Walk-in
- Cooking
- Kitchen experience
14d
Culinary Associate - The Third Room (Japanese / Asian )
Morgans Originals —Mumbai, Maharashtra
- Weekend availability
- Hospitality
- Cooking
- Communication skills
Quick apply
Secretary to CEO
LZB India Electric Pvt Ltd —Pune, Maharashtra
- ₹20,000 - ₹40,000 a month
- Full-time
- Childcare
- English
- In-person
- Food provided
Quick apply
Indian Chef/ Commi-1
Kish Hospitality Consultant —Vengurla, Maharashtra
- ₹1,86,000 - ₹3,75,000 a year
- Full-time
- Cooking
- Bachelor's degree
- In-person
- Health insurance
- Paid time off
Quick apply
13d
Commis Chef (Full-time)
Morso —Balewadi, Pune, Maharashtra
- ₹18,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
Kitchen Staff
India Lets Skill —Navi Mumbai, Maharashtra
- ₹12,000 - ₹20,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
tandoor chef
Nasiklub Hotel —Nashik, Maharashtra
- ₹15,000 - ₹28,000 a month
- Weekend availability
- Cooking
- Food service experience
- In-person
- Health insurance
Quick apply
5d
Event Chefs - Mumbai
Elite Butlers —Mumbai, Maharashtra
- Organisational skills
Quick apply
Commi 2 continental
Carnival By Tresind, Mumbai —Mumbai, Maharashtra
- ₹18,925.57 - ₹22,399.85 a month
- Full-time
- In-person
- Paid time off
- Food provided
Quick apply
Chef de Partie - Indian Cuisine
Semolina Kitchen Pvt Ltd —Mumbai, Maharashtra
- ₹11,965.23 - ₹44,964.22 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
Cook / Chef for house
REALIBLE BUILDERS —Sanpada, Navi Mumbai, Maharashtra
- ₹8,354.35 - ₹10,000.00 a month
- Part-time
- Cooking
- In-person
Quick apply
10d
DCDP - Indian cuisine
Aurassist Health Private Limited —Lonavala, Pune, Maharashtra
- ₹22,000 - ₹26,000 a month
- Full-time
- In-person
Quick apply
12d
Continental Chef- Yogi Executive
Yogi Hotels Pvt Ltd —Thane District, Maharashtra
- ₹25,082.22 - ₹30,000.00 a month
- Full-time
- In-person
Quick apply

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Highway Area Chef

Vitizen Hotel Limited (Kamatsindia)
Maharashtra

Apply Now

Job details

Full-time
₹35,000 - ₹45,000 a month

Qualifications

Food handling
Management
Inventory control
Inventory management
Cooking
Culinary Arts
Hospitality Management
Kitchen management
Chef
Diploma
Communication skills
Hotel experience
Hotel management

Full job description

Experience: 6–10 years
Salary Range: ₹35,000 – ₹45,000 per month

Key Responsibilities

1. Operational Excellence & Quality Control

Consistency: Conduct regular site visits to ensure food is prepared and presented according to brand specifications.
New Openings: Lead the kitchen setup and team mobilization for new service area openings or brand rollouts.
Menu Implementation: Oversee the successful launch of seasonal menus and promotional items across all sites.

2. Financial Management

Waste Control: Monitor food waste levels at each site and implement corrective actions to protect margins.
Labor Optimization: Review rotas and labor costs to ensure kitchens are efficiently staffed during peak "travel " periods (bank holidays, summer holidays).
Inventory: Audit stock takes and procurement processes to ensure sites are buying through approved highway supply chains.

3. Compliance & Safety

Auditing: Perform rigorous Health & Safety and Food Safety (HACCP) audits.
Environmental Health: Ensure all sites are "inspection-ready" for local authority health visits, aiming for 5-star ratings across the board.

4. People & Training

Mentorship: Coach and develop Unit Chefs and Kitchen Managers to improve their culinary and management skills.
Recruitment: Assist site managers in hiring key culinary personnel.
Retention: Foster a positive work culture to reduce staff turnover in a high-pressure, high-volume environment.

Required Skills & Experience

Multi-Site Experience: Proven track record managing multiple kitchens (ideally in high-volume retail, casual dining, or contract catering).
Branded Experience: Familiarity working with strict brand standards and "spec sheets."

Role Title: Area Chef Department: Operations / Culinary Reporting To: Head Chef / Corporate Chef / Operations Head Role Purpose

The Area Chef is responsible for overseeing culinary operations across multiple outlets, ensuring consistency in food quality, adherence to hygiene standards, cost control, and team capability building. The role also supports new store openings and drives operational excellence through audits, training, and people engagement.

Key Responsibilities1. Culinary Expertise & Menu Management

Ensure strong knowledge and execution of multi-cuisine menus , with special focus on South Indian cuisine .
Maintain consistency in taste, presentation, and portioning across all outlets.
Support menu standardization and periodic updates in collaboration with central culinary teams.
Ensure availability and correct usage of ingredients as per standardized recipes.

2. Food Cost Management & Costing

Monitor and control food cost across assigned locations.
Conduct recipe costing and ensure adherence to standard yields and portion sizes.
Minimize wastage through effective planning, inventory control, and process discipline.
Analyze variance reports and implement corrective actions.

3. Hygiene & Food Safety Compliance

Ensure strict adherence to food safety and hygiene standards across all outlets.
Conduct regular hygiene audits and enforce compliance with SOPs.
Train teams on sanitation, personal hygiene, and safe food handling practices.
Ensure readiness for internal and external audits.

4. Process & SOP Implementation

Drive implementation of standard operating procedures (SOPs) across kitchens.
Ensure consistency in kitchen processes, food preparation, and service delivery.
Identify gaps in processes and implement improvements for efficiency and quality.
Maintain documentation and compliance records.

5. Training & Team Development

Conduct regular training sessions for kitchen staff on:
Food preparation techniques
Menu knowledge
Hygiene standards
Cost awareness
Mentor and develop second-line leaders (Sous Chefs, CDPs, etc.).
Identify skill gaps and create structured training plans.

6. People Management & Engagement

Build strong people connect with kitchen teams across locations.
Foster a positive, collaborative, and performance-driven work environment.
Address team concerns, motivate staff, and drive engagement initiatives.
Ensure alignment with company culture and values.

7. New Store Openings

Actively participate in new outlet openings as a core team member.
Support kitchen setup, staff hiring, and training during pre-opening phase.
Ensure smooth launch with adherence to brand standards and SOPs.
Stabilize operations post-opening.

8. Audits & Compliance

Conduct periodic operational and hygiene audits across outlets.
Identify non-compliance issues and implement corrective measures.
Train staff to maintain audit readiness at all times.
Ensure continuous improvement in audit scores.

9. Mobility & Flexibility

Be open to travel across locations as per business requirements.
Provide on-ground support to outlets during critical periods or challenges.

Key Skills & Competencies

Strong expertise in multi-cuisine cooking , especially South Indian cuisine
Sound knowledge of food costing and inventory management
Deep understanding of hygiene and food safety standards
Strong training and coaching ability
Excellent people management and communication skills
High level of process orientation and discipline
Ability to work in a fast-paced, multi-location environment

Qualifications & Experience

Diploma/Degree in Hotel Management or Culinary Arts
6–10+ years of experience in kitchen operations, with multi-unit exposure preferred
Prior experience in handling multiple outlets or cluster roles is an advantage

Success Metrics (KPIs)

Food cost variance
Audit and hygiene scores
Training effectiveness and team skill improvement
Consistency in food quality across outlets
Successful execution of new store openings
Employee engagement and retention within teams

Apply Now

Refine Your Search

cooking jobs in mh

Highway Area Chef

Cook/Chef

Culinary Associate

Apprentice Commis Chef

Commis Chef - Tandoor

Pizza Chef

Banquet chef

VACANCY – COOK

Culinary Associate - The Third Room (Japanese / Asian )

Secretary to CEO

Indian Chef/ Commi-1

Commis Chef (Full-time)

Kitchen Staff

tandoor chef

Event Chefs - Mumbai

Commi 2 continental

Chef de Partie - Indian Cuisine

Cook / Chef for house

DCDP - Indian cuisine

Continental Chef- Yogi Executive

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