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Chef jobs in Thane District, Maharashtra

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    • You'll be on the floor, building the team, setting up systems, and owning the kitchen's numbers, not managing from a distance.
    • Prepare and cook dishes as per standard recipes and presentation guidelines..
    • Maintain food quality, hygiene, and safety standards..
    • A South Indian Chef specializes in preparing authentic regional dishes such as dosas, idlis, vadas, and traditional curries.
    • Job Types: Full-time, Permanent.
    • Assisting with the preparation and serving of all meals and beverages to customers.
    • Ensuring that the kitchen and service areas are clean and tidy.
    • Prepare and present dishes within your section to the highest standards.
    • Ensure consistency in taste, quality, and presentation.
    • Prepare and cook a wide range of South Indian dishes such as dosa, idli, sambar, and chutneys.
    • Plan and manage food prep and production to ensure timely serving…
    • Responsible to supervise junior chefs or commies.
    • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure…
    • LOOKING FOR KITCHEN STAFF WHO CAN ASSIST IN COOKING, CUTTING AND ALSO HANDLING COUNTER.
    • Pay: ₹10,000.00 - ₹12,000.00 per month.
    • The ideal candidate should have basic knowledge of food safety, chocolates, bakery products, and nuts, along with a strong willingness to learn and grow in a…

Job Post Details

Executive Head Chef - job post

Royal Rasoi Marina
Thane District, Maharashtra
₹70,000 - ₹80,000 a month

Job details

Pay

  • ₹70,000 - ₹80,000 a month

Job type

  • Permanent
  • Full-time

Location

Thane District, Maharashtra

Benefits

Pulled from the full job description

  • Food provided
  • Provident Fund

Full job description

About Keshavas Hospitality

Keshavas Hospitality runs four F&B outlets in Navi Mumbai; Royal Rasoi Kharghar, Royal Rasoi Marina, and Aduppu Nerul and Panvel. Royal Rasoi Kharghar is undergoing a full rebrand around Kerala and South Indian cuisine, with Ela Sadhya as a core offering.

The role

We're hiring a Head Chef to run the kitchen at Royal Rasoi Kharghar first, with responsibility expanding across the group's four outlets as each one stabilises. This is a hands-on role. You'll be on the floor, building the team, setting up systems, and owning the kitchen's numbers, not managing from a distance.

What you'll actually be doing

  • Building and standardising the South Indian and Kerala menu, including Ela Sadhya, with proper recipe costing and consistent execution
  • Setting up kitchen systems that run without you in the room: wastage tracking, purchase requisitioning, recipe documentation, training routines
  • Owning food cost, portion control, and kitchen-side P&L performance
  • Hiring, training, and leading the kitchen team including sourcing your own talent, not just relying on HR
  • Solving problems as they come up, day to day, without waiting to be told
  • Delivering visible progress early we care about results, however small, that show things are moving in the right direction

Who we're looking for

  • 15-20+ years of kitchen experience, with genuine depth in South Indian and Kerala cuisine
  • Experience planning and executing Ela Sadhya at scale is strongly preferred
  • A track record of building kitchen systems from scratch, not just following ones that already exist
  • Strong people management: you can hire, train, hold people accountable, and let someone go when needed
  • Someone who shows up with solutions, not excuses, and follows through on what they commit to

What we don't want

If your strength is talking about what you'd do rather than showing what you've done, this isn't the right fit. We're looking for someone who delivers consistently, and without needing to be chased.

To apply

Send your CV with details of your last three roles, team sizes managed, and specific examples of systems or menus you've built from scratch.

Pay: ₹70,000.00 - ₹80,000.00 per month

Benefits:

  • Food provided
  • Provident Fund

Work Location: In person

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