Khopoli, Maharashtra F & b production, chef Jobs – 12 Open Jobs Today

F & B Production, Executive Chef
Della Group —Lonavale, Maharashtra
- Hospitality
- Cooking
- Diploma
F & B Production, Chef - Italian Cuisine
Della Group —Lonavale, Maharashtra
- English
- Budgeting
- Diploma
7d
F & B Production, Jr. Sous Chef
Della Group —Lonavale, Maharashtra
- Cooking
- Diploma
- No travel
11d
F & B Production, Japanese Chef de partie
Della Group —Lonavale, Maharashtra
- Cooking
- Organisational skills
- Diploma
11d
All Rounder Chef COMM-I/ DCDP
Antheia Resorts —Lonavala, Pune, Maharashtra
- From ₹32,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
4d
Sous Chef
AccorHotel —Khopoli, Maharashtra
- Full-time
Quick apply
F & B Production, Commi I
Della Group —Lonavale, Maharashtra
- Hospitality
- Diploma
- No travel
11d
Commis Chef – Multi Cuisine
Elivaas —Karjat, Maharashtra
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Paid time off
Quick apply
9h
South Indian Cook
Elivaas —Karjat, Maharashtra
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Paid time off
Quick apply
9h
Specialist - Food & Beverage
StayVista —Lonavale, Maharashtra
- Inventory management
- Supervising experience
- Training & development
Quick apply
Commis-I/DCDP Continental Chef
Antheia Resorts —Lonavala, Pune, Maharashtra
- From ₹20,000 a month
- Full-time
- Hospitality
- In-person
- Restaurant experience
- Food provided
Quick apply
11h
BAKERY CHEF COMM-II
Antheia Resorts —Lonavala, Pune, Maharashtra
- From ₹15,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Food provided
Quick apply
5h

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F & B Production, Executive Chef

Della Group -
Lonavale, Maharashtra

Apply Now

Job details

Qualifications

Hospitality
Cooking
Japanese
Culinary Arts
Hospitality Management
Chef
Diploma
Leadership
Restaurant experience
Hospitality management

Full job description

Job Description:

Position Summary
We are seeking an experienced and passionate Executive Chef – Japanese Cuisine to lead and elevate our Japanese culinary offerings across fine dining, specialty concepts, and luxury hospitality experiences. The ideal candidate will possess deep expertise in authentic and contemporary Japanese cuisine, strong kitchen leadership capabilities, and a proven ability to create innovative dining experiences aligned with luxury hospitality standards.
Key Responsibilities

Culinary Leadership

Lead all aspects of Japanese kitchen operations including planning, execution, and quality control.
Design and curate authentic Japanese menus including Sushi, Sashimi, Robatayaki, Teppanyaki, Kaiseki, Ramen, and modern fusion concepts.
Ensure consistency in taste, presentation, portioning, and guest satisfaction.
Introduce seasonal menus and innovative culinary experiences.

Kitchen Operations

Manage day-to-day kitchen activities, staffing, scheduling, and workflow efficiency.
Maintain high standards of hygiene, food safety, sanitation, and HACCP compliance.
Monitor food cost, wastage, inventory, and procurement processes.
Coordinate with purchasing teams for sourcing premium and authentic Japanese ingredients.

Team Management

Recruit, train, mentor, and supervise kitchen staff.
Develop SOPs and maintain operational discipline within the kitchen.
Foster a culture of teamwork, creativity, and excellence.

Guest Experience

Engage with guests to understand preferences and deliver memorable dining experiences.
Handle VIP dining requirements, special events, and chef’s table experiences.
Collaborate with F&B and marketing teams for promotions, festivals, and culinary events.

Strategic Responsibilities

Drive innovation and positioning of the Japanese cuisine vertical within the resort.
Support revenue generation through menu engineering and culinary branding initiatives.
Stay updated on global Japanese culinary trends and techniques.

Desired Candidate Profile

Qualifications

Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent.
Specialized training in Japanese Cuisine preferred.

Experience

10–15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine.
Prior experience in luxury hotels, premium standalone restaurants, or international hospitality brands preferred.
Expertise in Sushi and Japanese hot kitchen operations is mandatory.

Minimum Qualification:

Degree/Diploma in Culinary Arts, Hospitality Management, or equivalent

Minimum Job Experience:

10–15 years of culinary experience with at least 5 years in a leadership role focused on Japanese cuisine

Reporting to:

Culinary Director

Travel:

N/A

Apply Now

Refine Your Search

f & b production, chef jobs in khopoli, maharashtra

F & B Production, Executive Chef

F & B Production, Chef - Italian Cuisine

F & B Production, Jr. Sous Chef

F & B Production, Japanese Chef de partie

All Rounder Chef COMM-I/ DCDP

Sous Chef

F & B Production, Commi I

Commis Chef – Multi Cuisine

South Indian Cook

Specialist - Food & Beverage

Commis-I/DCDP Continental Chef

BAKERY CHEF COMM-II

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