Delhi Cook/kitchen hand Jobs – 14 Open Jobs Today

Kitchen Head
ISKCON Temple —Anand Niketan, Delhi, Delhi
- ₹25,000 - ₹35,000 a month
- Full-time
- Microsoft Excel
- Master's degree
- Analysis skills
- Cell phone reimbursement
- Food provided
Quick apply
Commi 1 Chef
Delhi Job Placement —Pitampura, Delhi, Delhi
- ₹30,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
Quick apply
1d
Multi cuision cdp
Delhi Job Placement —Pitampura, Delhi, Delhi
- ₹30,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Kitchen experience
Quick apply
1d
Cook/Kitchen Hand
Aimlay Pvt. Ltd —Delhi, Delhi
- ₹20,000 - ₹30,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Cell phone reimbursement
Quick apply
7d
Cook/Kitchen Hand
Legal Clinic By Lalit —Najafgarh, Delhi, Delhi
- ₹10,000 - ₹15,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Commuter assistance
- Food provided
Quick apply
Supervisor-Stewards
Marriott International, Inc —Delhi, Delhi
- Full-time
- 12th Pass
- Supervising experience
Kitchen Stewarding Executive
Marriott International, Inc —Delhi, Delhi
- Full-time
- 12th Pass
- Supervising experience
Cook/Kitchen Hand
ETOS CAFE —Delhi, Delhi
- ₹8,000 - ₹12,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply

More jobs to discover

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Commi 1 Chef
Delhi Job Placement —Pitampura, Delhi, Delhi
A Continental Commis 1 is a skilled junior-to-mid-level line cook who prepares and cooks continental dishes like pasta, grills, steaks, soups, and salads under…
₹30,000 - ₹40,000 a month
Quick apply
1d
Assistant Chef / Commi 1
HighCater —Unknown, Delhi
Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day…
Quick apply

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Kitchen Head

ISKCON Temple
Anand Niketan, Delhi, Delhi

Quick apply

Job details

Permanent | Full-time
₹25,000 - ₹35,000 a month

Benefits

Provident Fund
Cell phone reimbursement
Food provided
Paid sick time

Qualifications

Food handling
Microsoft Excel
Master's degree
Analysis skills
Kitchen management
Kitchen experience

Full job description

PG Kitchen Manager

Position: Kitchen Manager – PG Operations
Experience: 5–8 Years
Industry: PG / Hostel / Student Accommodation / Institutional Kitchen / Hospitality / Large-Scale Food Operations
Location: Delhi NCR
Salary: Negotiable, based on experience & expertise

About the Role

We are looking for an experienced and hands-on Kitchen Manager to manage the complete kitchen operations of a large-scale PG facility. The candidate will be responsible for daily kitchen operations, manpower management, food quality, consumption control, stock & inventory management, cost control, P&L, wastage control, and overall kitchen efficiency.

The ideal candidate should have experience managing a high-volume kitchen serving meals to a large number of residents/customers and should be comfortable handling both operational and financial aspects of kitchen management.

Key Responsibilities1. Kitchen Operations

Manage complete day-to-day kitchen operations for the PG.
Ensure timely preparation and serving of breakfast, lunch and dinner as per the approved menu.
Plan daily kitchen activities according to resident strength and meal requirements.
Ensure proper coordination between kitchen, service, housekeeping and operations teams.
Maintain hygiene, cleanliness and food safety standards across the kitchen.
Ensure proper utilization and maintenance of kitchen equipment.

2. People & Manpower Management

Manage kitchen staff including cooks, helpers, supervisors and other kitchen support staff.
Prepare duty rosters, shifts and manpower allocation.
Monitor attendance, discipline, productivity and performance of kitchen staff.
Train staff on hygiene, food handling, SOPs and kitchen processes.
Ensure optimum manpower utilization and control unnecessary overtime/manpower cost.
Handle staff grievances and operational issues effectively.

3. Food Quality & Monitoring

Ensure consistent taste, quality, quantity and presentation of food.
Monitor food preparation at every stage.
Conduct regular checks of raw materials and prepared food.
Ensure proper portion control and standard recipes.
Monitor food wastage and identify reasons for excess consumption or wastage.
Take immediate corrective action in case of food quality complaints.

4. Stock & Inventory Management

Conduct daily stock checking of all kitchen raw materials.
Maintain proper records of opening stock, purchases, consumption, closing stock and wastage.
Monitor consumption of rice, atta, dal, vegetables, grocery, oil, spices, dairy products and other kitchen items.
Ensure FIFO/FEFO practices wherever applicable.
Identify abnormal consumption, pilferage, wastage or stock discrepancies.
Coordinate with Purchase/Vendor teams for timely procurement.
Ensure minimum and maximum stock levels are maintained.

5. Food Cost & Consumption Control

Monitor per-meal/per-resident food cost on a regular basis.
Establish and monitor standard consumption levels for major ingredients.
Compare actual consumption against planned/budgeted consumption.
Identify deviations and take corrective action.
Control food wastage without compromising food quality or quantity.
Work continuously towards improving kitchen efficiency and reducing unnecessary costs.

6. P&L & Financial Management

Prepare and monitor Kitchen P&L.
Track food cost, manpower cost, gas/fuel cost, consumables and other operational expenses.
Prepare monthly cost reports and variance analysis.
Monitor actual vs. budgeted kitchen expenses.
Identify areas of cost leakage and implement corrective measures.
Support management in preparing kitchen budgets and cost projections.
Maintain proper documentation for all kitchen-related expenses.

7. Vendor & Purchase Coordination

Coordinate with Purchase and approved vendors for kitchen supplies.
Check quantity and quality of received materials.
Ensure materials received are as per approved specifications.
Report quality/quantity discrepancies immediately.
Monitor vendor performance and supply quality.
Suggest alternative products/vendors where cost or quality improvement is possible.

8. Reporting & MIS

Prepare and submit regular reports covering:

Daily meal preparation and consumption
Daily stock and inventory
Food wastage
Raw material consumption
Food cost
Manpower deployment
Kitchen expenses
Purchase and stock movement
Monthly P&L
Actual vs. budget variance
Food complaints and corrective actions

Required Experience & Skills

5–8 years of relevant experience in Kitchen Operations / Food Operations.
Experience in PG, hostel, institutional kitchen, mess, catering, cloud kitchen or large-scale food operations preferred.
Experience managing kitchens serving large numbers of meals daily.
Strong knowledge of food cost, consumption control, inventory and P&L management.
Strong manpower and team-management skills.
Good understanding of food hygiene and safety standards.
Strong knowledge of stock management and wastage control.
Good Excel/MIS and reporting skills.
Strong analytical and problem-solving ability.
Ability to work under pressure and manage high-volume operations.
Hands-on, disciplined and highly process-oriented approach.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

Cell phone reimbursement
Food provided
Paid sick time
Provident Fund

Work Location: In person

Quick apply

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cook/kitchen hand jobs in delhi

Kitchen Head

Commi 1 Chef

Multi cuision cdp

Cook/Kitchen Hand

Cook/Kitchen Hand

Supervisor-Stewards

Kitchen Stewarding Executive

Cook/Kitchen Hand

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