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    • Staff Training: Mentoring junior chefs (Commis) and helping them perfect traditional Indian cooking techniques and knife skills.
    • The role involves designing menus aligned with naturopathy principles, focusing on nutrition, sustainability, and guest satisfaction.
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    • Proven experience as a private chef or in a similar culinary role.
    • Looking for a chef who can manage end-to-end service: sourcing ingredients, food prep,…
    • Experience:* 3–5 years (Experience in hilltop, rooftop, or high-volume cafes preferred).
    • Menu Innovation: Design and constantly elevate a high-quality, multi-…
    • Prior experience in restaurants, hotels, cafés, or hospitality brands preferred.
    • Reports To:* Operations Manager / General Manager.
    • Control and direct the food preparation process and any other relative activities.
    • Construct menus with new or existing culinary creations ensuring the variety…
    • Employment Type: Full-Time | On-Site.
    • As Head Chef, you will be responsible for menu development, kitchen management, food quality standards, team leadership,…
    • The Sous Chef supports the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and leading the…
    • Handle complete kitchen and F&B operations.
    • Manage food quality, hygiene, and presentation standards.
    • Supervise kitchen staff and daily operations.
    • A Bulk Kitchen Sous Chef serves as the operational backbone of high-volume food production, such as catering facilities, commissaries, or large hotel operations…
    • Greet customers warmly as they enter the cafe and assist with their orders.
    • Maintain cleanliness of tables, counters, equipment, and overall cafe area.
    • Supervise and train kitchen staff, including chefs de partie, commis chefs, and kitchen assistants.
    • Job Summary: A Sous Chef is a key member of the kitchen team…
    • The chef will be responsible for preparing four fresh and nutritious meals daily—breakfast, lunch, evening snacks, and dinner—with a specialization in Indian,…
    • Proven experience as a Head Chef / Sous Chef in a café or casual dining setup.
    • Oversee daily kitchen operations and ensure smooth workflow.
  • Need a Continental Head Chef in Dehradun. Well Experienced. Food and accommodation provided Job Type: Full-time Pay: ₹18,000.00 - ₹41,304.52 per month…

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Job Post Details

Junior Sous Chef - job post

Ekatra Hospitality Pvt Ltd
Daryaganj, Delhi, Delhi
₹45,000 - ₹60,000 a month

Job details

Pay

  • ₹45,000 - ₹60,000 a month

Job type

  • Permanent
  • Full-time

Location

Daryaganj, Delhi, Delhi

Benefits

Pulled from the full job description

  • Food provided
  • Paid time off
  • Paid sick time
  • Cell phone reimbursement
  • Provident Fund
  • Flexible schedule

Full job description

A Junior Sous Chef specializing in Indian cuisine is a vital, second-in-command role under the Sous or Executive Chef. They are hands-on leaders tasked with managing the Indian section (such as curries, gravies, or tandoor), ensuring recipe consistency, and training junior kitchen staff. Whether you are looking to hire a Junior Sous Chef, map out your career path, or find a job, this outline breaks down everything you need to know about the position in the Indian culinary sector.

Core Responsibilities

  • Shift Management: Taking charge of the Indian kitchen stations, delegating daily prep (mise-en-place), and ensuring operations run smoothly during busy services.
  • Quality Control: Enforcing standardized recipes, tasting food for correct spice balances, and maintaining high presentation standards.
  • Staff Training: Mentoring junior chefs (Commis) and helping them perfect traditional Indian cooking techniques and knife skills.
  • Inventory & Hygiene: Managing stock, tracking food costs, minimizing wastage, and strictly adhering to HACCP and local food safety standards.
  • Menu Development: Assisting the Executive Chef in brainstorming new dishes, specials, and seasonal menus.

Requirements & Qualifications

  • Experience: Typically requires 4 to 8 years of professional kitchen experience, often having served as a Snr Chef de Partie (CDP) for 2+ years or Same role as Jr Sous Chef.
  • Education: A diploma or degree in Hotel Management (BHM) or Culinary Arts is highly preferred.
  • Expertise: Deep knowledge of diverse Indian regional cuisines (e.g., Mughlai, Awadhi, South Indian) and specialized skills in handling tandoors, gravies, and tempering.
  • Soft Skills: High stress tolerance, strong leadership, and the ability to communicate effectively with front-of-house and stewarding teams.

Pay: ₹45,000.00 - ₹60,000.00 per month

Benefits:

  • Cell phone reimbursement
  • Flexible schedule
  • Food provided
  • Paid sick time
  • Paid time off
  • Provident Fund

Work Location: In person

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