Culinary Team

WE'RE HIRING: FULL KITCHEN BRIGADE (28 POSITIONS) | DESTINME

DestinMe is a luxury hospitality operator running 73+ curated farmhouses, boutique resorts, heritage retreats and celebration venues across India, Bali and Sri Lanka. We are building a full culinary team for our kitchen operations in [Location] and are hiring across every level, from Executive Chef to Kitchen Stewarding.

Job Title: Culinary Team (Multiple Positions)
Location: Hyderabad
Employment Type: Full-time, on-site

OPEN POSITIONS

Leadership
• Executive Chef: 1
• Sous Chef: 1

Chinese & Continental Section
• Chef de Partie (CDP): 3
• Commis I: 1

Tandoor Section
• Chef de Partie (CDP): 2
• Commis I: 1

Indian Section
• Chef de Partie (CDP): 2
• Commis I: 1

South Indian Section
• Chef de Partie (CDP): 2
• Commis I: 1

Sweet Section
• Chef de Partie (CDP): 1
• Helper: 1

Support Team
• Commis II / III: 3
• Dry Store Manager: 1
• Vegetable Sorting: 1
• Kitchen Stewarding (KST): 6

ROLE OVERVIEW

Executive Chef
• Lead the entire kitchen operation: menus, food quality, costing, hygiene and team performance
• Design menus for stays, weddings, corporate events and large celebrations
• Control food cost, vendor quality and wastage
• Hire, train and manage the full brigade
• Experience: 12+ years, with at least 3 years as Executive Chef or Executive Sous Chef in a hotel, resort or banquet operation

Sous Chef
• Run day-to-day kitchen operations and deputise for the Executive Chef
• Supervise all five sections and ensure consistency on every plate
• Manage rosters, indenting, mise en place and service coordination
• Experience: 8+ years, with at least 2 years as Sous Chef or Junior Sous Chef

Chef de Partie (Chinese & Continental / Tandoor / Indian / South Indian / Sweets)
• Own your section end to end: prep, production, plating and hygiene
• Deliver consistent quality for both à la carte and bulk banquet service
• Train and guide the commis in your section
• Experience: 4 to 6 years in the relevant cuisine, with at least 1 year as CDP or Demi CDP

Commis I / II / III
• Support the CDP in preparation, cooking and section upkeep
• Follow recipes, portion standards and hygiene practices
• Experience: Commis I 2 to 3 years; Commis II / III 0 to 2 years (hotel management freshers welcome)

Dry Store Manager
• Manage receiving, storage, issue and stock records for all dry goods
• Follow FIFO, track inventory and raise purchase requirements on time
• Experience: 2 to 4 years in kitchen stores or F&B inventory

Helper, Vegetable Sorting and Kitchen Stewarding
• Sweet section assistance, vegetable cleaning and sorting, dishwashing, kitchen cleaning and equipment care
• Experience: prior hotel or banquet kitchen experience preferred; freshers may apply

WHAT WE LOOK FOR
• Experience in hotels, resorts, banquets or high-volume catering
• Strong knowledge of food safety and FSSAI hygiene standards
• Ability to handle large events and peak weekend volumes
• Team players with discipline, punctuality and pride in their craft
• Willingness to work shifts, weekends and holidays

WHAT WE OFFER
• Salary: [Salary range / best in industry, based on experience]
• Meals on duty and accommodation support for outstation candidates
• A professionally run kitchen with clear growth from Commis to CDP to Sous Chef
• The chance to build a new culinary team with a fast-growing luxury hospitality brand

HOW TO APPLY
Apply here on LinkedIn or send your CV to / WhatsApp [phone removed][]. Please mention the position and section you are applying for in the subject line (for example: CDP, Tandoor).

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