flamingo

Mumbai, Maharashtra

Job Title: Head Chef (CDP) Location: Banjara Hills Salary: 35k 40k per month Experience: Minimum 3+ years Education: Degree in Hotel Management is a plus Job Summary: We are seeking an experienced Head Chef (North Indian Cuisine) to lead our kitchen team and deliver exceptional culinary experiences. The ideal candidate will have 3+ years of experience in a leadership role, with strong expertise in menu planning, food cost control, and team management. A degree in Hotel Management is preferred and would be an added advantage. Key Responsibilities: Oversee all kitchen operations, ensuring high standards of food quality and presentation. Develop creative and seasonal menus while maintaining food cost efficiency. Supervise, train, and motivate kitchen staff for smooth workflow. Maintain kitchen hygiene, safety standards, and compliance with health regulations. Monitor inventory, control wastage, and manage vendor relationships. Ensure timely preparation and delivery of dishes during peak hours. Collaborate with management to improve food service and customer satisfaction. Requirements: Minimum 3+ years of experience as a Head Chef (North Indian Cuisine) Strong leadership, communication, and problem-solving skills. Knowledge of food safety regulations and kitchen management. Ability to work under pressure and manage a high-volume kitchen. A degree in Hotel Management is mandatory. Benefits: Competitive salary 35k - 40k per month. Growth opportunities within the company. Accommodation and meals will be provided.

Kitchen 2nd Cook - Demi Chef de Partie (DCDP) Location: Banjara Hills Salary: 30,000 35,000 per month Experience: Minimum 2+ years No. of positions : 2 Cuisines : North Indian and South Indian Education: Culinary certification or relevant experience preferred Job Summary: We are looking for a Demi Chef de Partie (DCDP) to support the Chef de Partie (CDP) in managing a specific kitchen section. The DCDP will assist in food preparation, ensure quality standards, and help maintain a smooth kitchen workflow. This role is ideal for experienced 2nd Cooks looking to take on more responsibility in a professional kitchen environment. Key Responsibilities: Assist the CDP in preparing and cooking dishes according to restaurant standards. Oversee food preparation in the assigned section (grill, saut, pastry, etc.). Ensure ingredients are fresh and properly stored. Maintain kitchen cleanliness and follow hygiene and safety regulations. Train and guide junior cooks and commis chefs. Monitor stock levels and assist in inventory management. Work efficiently under pressure, especially during peak hoursRequirements: Minimum 2 years of experience as a Line Cook or Commis Chef. Strong knowledge of food preparation techniques and kitchen operations. Ability to follow recipes and maintain consistency in food quality. Team player with good communication skills. Knowledge of food safety regulations. Benefits: Competitive salary between 30,000 35,000 per month. Opportunities for career growth. Accommodation and meals will be provided.