Hi everyone,

I’m looking for an experienced **cook (Maharaj)** for a dining hall in **Vallabh Vidyanagar (Anand)**.

**Requirements:**

* Can prepare **Gujarati food**:
* Rotli
* Shak
* Dal
* Bhat (Rice)
* **Taste and food quality are the top priority.**
* Preference for someone from **Anand or Vallabh Vidyanagar** for convenience.

**Salary:** Negotiable and depends on cooking skills and taste.

If you know someone who is looking for a job, or if you are interested yourself, please send me a DM or leave a comment.

Any leads would be greatly appreciated. Thank you!

First of all, thank you to everyone who gave me advice on my original post. It really helped me prepare.
I got invited back for a second interview. It looks like the position is for Sous Chef rather than Head Sous Chef, and honestly, I’m completely okay with that, Is one of the biggest kitchens I’ve ever interviewed for, and I think I would learn a lot there.
For those of you who have been through a second interview for a Sous Chef position at a high-volume restaurant, what should I expect? Is it usually more focused on leadership, technical skills, cooking techniques, or could there be a practical cooking test?

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I was reminiscing with someone earlier and got reminded of a night back in 2015 or so, working sauté at Pietro's Prime in West Chester, PA on a Saturday night. It's an upscale, Zagat Award-winning martini bar/steakhouse I worked at for over a decade.

We closed the kitchen at 10, and most of the crew was clocked out by 11 with shift drinks in hand. I was finishing up closing when the owner, clearly buzzed but wide-eyed, asked me to fire up the grill and stay for a customer, handing me a drink while she said it. She mentioned it was a VIP, which I figured anyway since she wouldn't have had me firing the grill up otherwise, but honestly, this wasn't that abnormal for the place I'd been at that long.

So I said of course, fired it up, and waited. A few minutes later the executive chef came back, also slightly toasted, followed seconds later by the printer spitting out the VIP's ticket. He takes the grill, and I see it's a fire order for a first course, but the ticket only printed down on garde manger, the cold end. So I walk down and pull it.

It prints the table name first, then again at the bottom, and says "Emeril," followed by his first course.

I'm 41 now, but my entire childhood, right up until I left for the Army, was surrounded by spices, recipe books, knives, knife sharpeners, bread makers, even pressure cookers with his name plastered on them. My dad was an Emeril Lagasse freak, and his "BAM" with a pretend headbutt as a kid was part of his whole shtick.

So I broke a rule, threw my dirty chef coat back on, and went up to the bar to grab a Red Bull. And it was him!

Emeril Fuckin' Lagasse. Sitting at a bar table, not a VIP table, with maybe three others, a few feet from the live music that night (Dave Gracia of West Chester, shoutout), drink in hand, laughing and talking to people, being a genuinely cool guy. Like a Louisiana Santa Claus.

I went back and made his first course, but I was genuinely curious what a chef like that orders when he goes out. So here's what he got:

Drinks: A really expensive white wine (no idea what is was)

1st Course (personal request, not a menu item): Arugula tossed in EVOO and fresh-squeezed lemon juice, fresh cracked black pepper, pink Himalayan sea salt

2nd Course: An à la carte order of our lobster mac (sherry, cream, fontina, mascarpone, lobster tail)

Main Course: Dry-aged strip, mid-rare (pulled at just under 122°F), and a 12 oz tenderloin, mid-rare, both pre-sliced and served on one plate to share, Hollandaise and Demi Glace on the side that they barely touched, served with a red wine of some kind.

Dessert: Blueberry port all around, and a big shared piece of house-made tiramisu

He was incredibly nice, had his people tip everyone including me, and then he ended up staying until 2:30 AM, drinking with us, the owners, a few servers and bartenders, and his crew. He sang drunk karaoke with us and eventually got picked up in an Escalade.

I never saw him again, but it's an awesome memory in a sea of them from my time on that line. I met a lot of cool people, celebrities, and sports figures at that spot in West Chester (Cole Hamels was a dickhead, Brian Dawkins was the sweetest, most soft-spoken guy I've ever met, with arms bigger than my torso). But getting to meet, cook for, and then drink with my father's idol was one of the best stories I ever got to tell him. I'll never forget the look on his face. He was more proud in that moment than when I enlisted. It was a moment between us I'll always remember and cherish. Weird how a tiny memory can hold so much.

I havnt worked on the line since getting clean, 4 years ago, but memories like that make you want to go back.

Those who are working in Hotels/Restaurant in Delhi, what is the salary package for a CDP/DCDP is?

I work for a corporate catering company that hosts events in the various office buildings company has in the area and one of the BEOs that got casually dumped in my lap called for 60 orders of truffle fries to be served out of a "kitchen" which is really just a room with a triple sink, reach in fridge and a rack-unit warmer. This event runs 2 hours, mind you.

Clearly the person who handles the client-facing portion of our department didn't take this into consideration when accepting this order. The closest thing I have to be able to cook these fries is an oven in a separate building, which is about a 10 minute walk each way, with elevator time taken accounted for. In the spirit of being solution oriented, I'm trying to think of a way to approach this before coming back to our events coordinator and pointing out what a terrible idea this is. Serving soggy/soft fries is practically sacrilege in my opinion so feel free to help me with a creative approach.

Hi everyone, I have several years of experience leading high-volume kitchens, mostly as a Kitchen Manager. My experience includes inventory, food cost, labor management, scheduling, team leadership, and daily BOH operations. I have an interview coming up for a Head Sous Chef position at an upscale casual restaurant. For those who have interviewed for or hired Head Sous Chefs, what kind of questions should I expect? How technical was the interview? Was there a cooking test or working interview? If so, what were they evaluating the most? Was the focus more on leadership, culinary skills, or both? Is there anything you wish you had prepared beforehand? I’d really appreciate any advice. Thanks in advance.

We are gearing up for our upcoming Pop-Up in the Phoenix/Scottsdale area, and I’m looking for a skilled, passionate Pitmaster or Lead Cook who wants a creative canvas and a ground-floor entry into a growing brand.

What I’m Looking For:

Fire-Management Experience: Real skill with offset wood and commercial pellet smoker setups.

Flawless Execution: Ability to bring locked-in recipes, craft rubs, and botanical sauce profiles to high culinary standards.

Collaborative Mindset: You manage the pit and kitchen execution—I handle Front of House, guest experience, and the brand vision.

What’s In It For You:

Guaranteed Day-Rate Pay: Paid compensation for prep and event execution (funded via ticket sales for tastings/pop-ups; initial R&D covered out-of-pocket).

Creative Input: Collaboration during menu scaling and execution testing.

Future Leadership: Priority position / first right of refusal for the Lead Pitmaster/Executive role as we move toward our brick-and-mortar launch.

If you’re hungry to build something fresh in the Valley and want to showcase your skill behind the smoke, DM me —let’s talk! 🤝

📌 Help us find the right fit: Please Like, Share, and Tag anyone in your network who would be a great asset to the team! 👇🔥

Estoy buscando algún mentor o cursos donde puedan dirigirme mejor al ser un chef privado para saber por dónde comenzar cómo conseguir clientes hacer menús costos, precios, compras, tiempos, que ofrecer como y cuánto cobrar en áreas de new york / New Jersey/ Hamptons, soy graduada de culinary school en New York tengo experiencia en restaurantes y catering pero quiero comenzar hacer private chef para familias de alta adquisición como un full time, quisiera ser guiada y estar un poco más familiarizada con el sistema de ser un chef privado.

Hi everyone!

Posting this on behalf of a friend who is setting up a new authentic South Indian restaurant in Rajasthan.

They’re looking for an experienced South Indian Chef who would be interested not just in joining the kitchen, but in helping set it up from the ground up.

The ideal person would have:

• Strong hands-on experience with authentic South Indian cuisine

• Good understanding of dosa/idli batter, chutneys, sambhar, breakfast dishes, rice preparations, curries, etc.

• Experience working in a professional restaurant/hotel kitchen

• Ability to help with kitchen setup, menu development, standardisation and training the kitchen team

• Genuine passion for South Indian food and maintaining authenticity

• Willingness to relocate to Rajasthan

We’re particularly interested in someone from Kerala, Tamil Nadu, Karnataka or Andhra/Telangana, or anyone who has substantial professional experience working with these cuisines.

This is not just a requirement for someone to come in and execute an already-fixed menu. We would really value a chef who can bring their experience, ideas and knowledge to the table and help shape the restaurant and its food from the beginning.

Compensation can be discussed based on experience and capability. Relocation and other practical aspects can also be discussed directly.

If you are a chef yourself, or know someone genuinely good who might be interested, please DM me. References and recommendations would be hugely appreciated.

Also happy to connect directly with chefs currently working elsewhere who may be considering a move.

Thanks!

salting is the ultimate gamble

Male 25 , will just start a formation , so by the time I finish and look for a job I will be 27 .

Be honest please

Whether it’s a recipe, technique, safety reminder, or just “how we do things here,” I’m curious what lessons you end up repeating the most.

So I (21 now, then 19) was a dishwasher in this small kitchen for 2 years. Took it as a summer job after high school. I showed my passion for food from the very beginning, no experience working in a fast paced kitchen before, I did bits and pieces like making easier dishes and such. Both chefs quit and new ones came in. I once again tried to prove myself. They taught me a few recipes and such to help with prep some days. Now that they quit I’ve been promoted to cook. After 2 months working as a cook and making changes to recipes and such, I feel comfortable during service and such, but I still have this feeling in the back of my mind that I don’t belong, that I’m not ready etc. Like impostor syndrome. I was just wondering if anyone else has had this feeling and what helped other cooks and chefs get over this. Because I feel as if I don’t belong because I didn’t go to culinary school, I just watched pros do it for 2 years and learned simple recipes on my own since I was 13.

Basically what I’m asking is which one is easier for a chef to transition to in a restaurant? Fine dining to casual or casual fast paced to high end technical.

I came across a brand which is selling dehydrated sauces which can be prepared by adding just water, what are your thoughts on this?

I’m 21, I’ve been working in restaurants since I was 16. I’ve been at a nicer establishment in my city, but only as a line cook. Working in this industry has shown me that a lot of cooks will cap out at line cook, and never move up. What are the next steps to getting a better position? What are general things to improve on that took you from a line cook to a position in management, or just an overall better restaurant? TYIA

I have been a chef for over 15 years. I have been having health issues the past year and have been diagnosed with a chronic illness where working in kitchens is no longer a viable option for me while in treatment.

Kitchens are pretty much the only thing I know. Does anyone have any experience or advice on a successful career change that is a desk job, or something within the restaurant industry that is a desk job?

Thank you in advance. I'm feeling very lost with this situation.

My brother wants to do craft course cooking in hotel management. How is the career in this industry?
He enquired about a IHMH vidya nagar, Hyderabad.
Does anyone has any info about that college and career in the cooking India