Delhi Hotel bakery chef Jobs – 4 Open Jobs Today

Food Production Faculty
The Hotel School —Delhi, Delhi
- ₹40,000 - ₹50,000 a month
- Full-time
- Hospitality
- Cooking
- Bachelor's degree
Quick apply
2d
Executive Pastry Chef
Tanviz Dream Oven —Delhi, Delhi
- ₹1,00,000 - ₹1,50,000 a month
- Full-time
- Cooking
- Team management
- Travel
- Food provided
Quick apply
Executive Pastry Chef
DEFENCE BAKERY —South Delhi, Delhi, Delhi
- ₹80,000 - ₹1,00,000 a month
- Full-time
- Hospitality
- Cooking
- Microsoft Office
- Paid time off
- Food provided
Quick apply
CDP (Bakery)
DBakers —Fatehpur Beri, Delhi, Delhi
- ₹16,000 - ₹30,000 a month
- Weekend availability
- Supervising experience
- In-person
- Diploma
- Food provided
Quick apply
11d

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Food Production Faculty

The Hotel School
Delhi, Delhi

Quick apply

Job details

Full-time
₹40,000 - ₹50,000 a month
2 days ago

Qualifications

Hospitality
Cooking
Bachelor's degree
Hospitality Management
Mentoring
Classroom experience
Chef
Restaurant experience
Communication skills
Teaching experience
Hotel experience
Kitchen experience

Full job description

Food Production Faculty

The Hotel School, Delhi
Location: Delhi
Employment Type: Full-time | In-person
Salary: ₹40,000 – ₹50,000 per month
Experience: Minimum 5 years of relevant industry experience

About the Role

The Hotel School, Delhi is looking for an experienced and passionate Food Production Faculty to train and mentor students aspiring to build successful careers in professional kitchens and the hospitality industry.

The ideal candidate will have strong hands-on experience in Food Production at a supervisory, Chef de Partie (CDP), Sous Chef, or equivalent level, along with the ability to translate professional kitchen experience into effective classroom and practical training.

The role involves delivering both theoretical and extensive practical training, developing students' culinary skills, kitchen discipline, food safety awareness, and professional standards required by leading hotels, restaurants, resorts, and other hospitality establishments.

Key Responsibilities

Conduct engaging theory and practical classes in Food Production.
Train students in professional kitchen operations, culinary techniques, and food preparation.
Provide practical training in:
Basic and advanced cooking techniques
Indian, Continental, and international cuisines
Stocks, soups, sauces, and gravies
Meat, poultry, fish, and seafood preparation
Vegetable, fruit, and egg cookery
Rice, pasta, grains, and pulses
Bakery and basic pastry techniques
Kitchen terminology and professional practices
Menu planning and recipe standardisation
Portion control and yield management
Food presentation and plating
Demonstrate professional cooking techniques and ensure students develop strong hands-on culinary skills.
Train students in mise en place, kitchen organisation, workflow, and time management.
Develop students' understanding of professional kitchen hierarchy, roles, responsibilities, and discipline.
Conduct practical demonstrations, kitchen simulations, and industry-oriented training sessions.
Assess students through practical examinations, assignments, projects, and competency-based evaluations.
Maintain accurate records of student attendance, performance, and skill development.
Ensure proper handling, storage, preparation, and use of food ingredients.
Maintain high standards of food hygiene, sanitation, HACCP practices, and kitchen safety.
Supervise food production laboratories and ensure proper use, cleaning, and maintenance of kitchen equipment.
Monitor ingredient consumption, minimise wastage, and promote efficient kitchen practices.
Prepare students for placements through culinary skills training, practical assessments, demonstrations, and interview preparation.
Contribute to lesson planning, curriculum development, academic activities, and industry-oriented training.
Keep students updated with current culinary trends and professional kitchen practices.

Eligibility & Experience

Bachelor’s degree in Hotel Management, Hospitality Management, Culinary Arts, or a related field.
Minimum 5 years of hands-on Food Production experience in reputed hotels, restaurants, resorts, clubs, or hospitality establishments.
Candidates with experience as Chef de Partie (CDP), Sous Chef, Kitchen Supervisor, or equivalent will be preferred.
Prior teaching, training, or mentoring experience will be an advantage.
Strong practical knowledge of:
Professional kitchen operations
Classical and modern cooking techniques
Indian and international cuisines
Food safety and hygiene
Kitchen equipment and operations
Menu planning and recipe standardisation
Food costing, portion control, and wastage management
Excellent communication, demonstration, leadership, and interpersonal skills.
Passion for culinary education and developing the next generation of hospitality professionals.

What We’re Looking For

We are particularly interested in experienced culinary professionals who can bring real-world kitchen expertise into the classroom.

The successful candidate should be able to demonstrate professional cooking techniques, maintain discipline and standards in a training kitchen, and inspire students to develop the skills, confidence, and professionalism expected in leading hotels and restaurants.

Job Type: Full-time
Work Location: In person, The Hotel School, Delhi
Salary: ₹40,000 – ₹50,000 per month, depending on experience and suitability.

Pay: ₹40,000.00 - ₹50,000.00 per month

Work Location: In person

Quick apply

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hotel bakery chef jobs in delhi

Food Production Faculty

Executive Pastry Chef

Executive Pastry Chef

CDP (Bakery)

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