Spices procurement Jobs

Chef de Cuisine - South Asian (Expat)
Andaz Delhi —Delhi, Delhi
- Full-time
TC Head – Certification (Samruddhih organics)
OFB Tech —Pune, Maharashtra
- Full-time
- Team management
Sales & Marketing Intern (B2B – Export & Domestic)
Windson Organics —Gandhinagar, Gujarat
- ₹6,000 a month
- Full-time
- Microsoft Powerpoint
- Microsoft Excel
- B.Sc
Sous Chef South Indian (Trial in Goa is Compulsory)
Hotel Fidalgo, Goa —Panaji, Goa
- ₹45,000 - ₹50,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Paid time off
- Food provided
Quick apply

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TC Head – Certification (Samruddhih organics)
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Proven experience coordinating audits and working with multiple certification bodies. Strong working knowledge of organic standards (NPOP, NOP, EU) and…

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Chef de Cuisine - South Asian (Expat)

Andaz Delhi -
Delhi, Delhi

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Job details

Full-time

Qualifications

Chef

Full job description

Summary

Operational Responsibilities

Ensures all company, brand, and culinary standards—particularly those related to South Asian cuisine—are consistently implemented and maintained across all kitchen operations.

Works collaboratively with all employees in a supportive, flexible, and team-oriented manner, focusing on the success of the hotel and maximizing guest satisfaction.

Maintains deep expertise in South Asian culinary traditions, regional variations, spices, local market availability, and seasonal ingredients; prioritizes procurement of fresh, locally sourced products whenever possible.

Supervises and verifies the quality, freshness, and compliance of all incoming food products with order specifications and receiving standards.

Coordinates with all satellite kitchens to ensure timely and proper mise-en-place, supplies, and consistency in South Asian menu production.

Conducts regular food yield tests to minimize wastage and ensure all South Asian recipes in the hotel’s recipe management system are updated, accurate, and cost-efficient.

Establishes and enforces food portioning guidelines to maintain cost control without affecting quality or authenticity.

Monitors section-level requirements and ensures timely requisitioning of South Asian ingredients in the correct quantity based on forecasted business needs.

Oversees cooking methods, preparation techniques, portion sizes, presentation, and traditional garnishing to ensure menu items reflect authentic South Asian culinary standards.

Prepares food consumption estimates and manages purchases or requisitions of specialty spices, grains, fresh produce, and other South Asian kitchen essentials.

Innovates and develops modern and traditional South Asian dishes, seasonal menus, and speciality items aligned with guest preferences and culinary trends.

Ensures strict compliance with sanitation, hygiene, and food safety policies across all South Asian kitchen operations.

Ensures implementation of brand food and service standards, including Food & Beverage Top 20 guidelines.

Reviews and acts upon Consumer Audit results, ensuring necessary changes and improvements are implemented.

Ensures all guest-facing culinary employees deliver exceptional service reflecting the brand promise at all times.

Ensures internal customer service excellence for other departments.

Addresses guest and internal customer complaints professionally, courteously, and effectively, ensuring timely and satisfactory resolution.

Maintains positive interactions and strong working relationships with guests, colleagues, and all hotel departments.

Administrative Responsibilities

Ensures South Asian Kitchen operations align with the hotel’s corporate strategy and implements departmental action plans accordingly.

Assists in the creation and periodic updates of the South Asian Kitchen Operational Manual.

Conducts regular team briefings, shift meetings, and communication updates in the absence of the Chef de Cuisine or Executive Chef.

Financial Responsibilities

Assists in maximizing productivity by promoting multi-skilling, multi-tasking, and flexible scheduling practices aligned with business needs.

Monitors productivity levels and contributes to effective management of food cost, utility usage, and payroll budgets while ensuring optimal utilization of kitchen equipment.

Supports adoption of new technologies, modern equipment, and process improvements to enhance operational efficiency.

People Responsibilities

Leads and supervises all South Asian Kitchen employees, ensuring performance is aligned with hotel policies, culinary standards, and legal requirements.

Ensures punctuality, grooming, hygiene, and uniform standards are followed by all team members.

Assists in preparing and posting weekly staffing schedules based on business levels and operational priorities.

Provides structured training, coaching, and developmental support to enhance the skills of South Asian kitchen employees.

Delegates tasks appropriately to trained team members who are equipped to perform responsibilities accurately.

Coordinates with the Training Manager to maintain effective culinary training programmes.

Encourages creativity, innovation, and new ideas among the kitchen team, recognizing valuable contributions.

Supports annual Performance Development Discussions and assists employees in meeting their professional development goals.

Upholds and promotes The People Philosophy, reflecting the organization’s values and cultural standards.

Ensures employees understand and comply with all hotel rules, regulations, and policies.

Ensures full compliance with health, fire, hazard, and safety regulations across the department.

Other Responsibilities

Ensures all guest-facing South Asian culinary employees deliver consistently high-quality service and uphold the brand promise.

Ensures all internal stakeholders receive professional and efficient culinary support.

Handles guest and internal customer inquiries courteously and promptly, ensuring complete resolution.

Maintains professional working relationships and encourages a positive team culture within the kitchen and across departments.

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Chef de Cuisine - South Asian (Expat)

TC Head – Certification (Samruddhih organics)

Sales & Marketing Intern (B2B – Export & Domestic)

Sous Chef South Indian (Trial in Goa is Compulsory)

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