Chef

CryptoMize; Dive Anjur; On-site; INR 300,000 - 600,000; Full time

Benefits offered by this job

Food safety training

Job summary

CryptoMize in New Delhi is seeking a professional chef to lead the corporate kitchen at the headquarter. The role covers daily office service, hospitality for client meetings, and maintaining high standards of quality and discretion.

The successful candidate will plan menus, select ingredients, and supervise kitchen staff, while controlling costs and ensuring compliance with food-safety practices within a busy, client-facing environment.

Qualifications

• Experience in a professional kitchen environment is essential.
• Strong menu planning and portioning discipline.
• Knowledge of food safety and storage best practices.
• Ability to manage a kitchen team and delegate tasks.
• Cost-conscious sourcing and vendor evaluation.

Responsibilities

• Run the HQ kitchen: daily office service and hospitality for client meetings.
• Decide menus, meal types and portions; research preservation techniques to maintain quality and cost.
• Set up tools and equipment and ensure kitchen remains inspection-ready.

Job description

Chef jobs in Delhi at CryptoMize are open on a rolling, always-hiring basis. This is a full-time, permanent position with immediate joining, running the kitchen at our New Delhi HQ — the facility a demanding practice eats, meets and hosts from. A chef’s responsibilities here go well beyond meal preparation: handling the materials, equipment, utensils, people and storage the kitchen runs on, to a standard the office can rely on every working day. Hospitality is part of the practice’s face — clients and principals dine here — so the kitchen carries the same expectations of discretion and quality as every other function. The kitchen is a working facility with a service standard: breakfast through late-evening service on operating days, hospitality on the calendar days, and a team that runs on the reliability you set. Menus rotate with seasons and sense; vendors are held to the standard the dining room expects. It is a professional kitchen in every respect save the customers — they are colleagues, principals and clients, which raises the bar rather than lowering it. The practice invests in the kitchen the way it invests in any client-facing surface — deliberately. Equipment is maintained, not merely replaced when it fails. The standard is daily, not periodic. The complete job description — duties, requirements, seniority path and selection process — follows.

What you will actually do

• Run the HQ kitchen: daily service for the office and hospitality for client meetings
• Decide menus, meal types and portions; select ingredients; research preservation techniques that keep quality and cost honest
• Set up cooking tools and equipment — knives, pans, scales — and keep the kitchen inspection‑ready

Skills that matter

Menu planning and portion discipline, Ingredient selection and vendor judgment, Food preservation and storage technique, Kitchen equipment mastery (grillers, pasta makers and the rest), Service-pace cooking under real deadlines, Delegation to kitchen workers.

Tools you will use

Full commercial kitchen equipment suite, Kitchen inventory and costing sheets, Food‑safety compliance checklists, Menu‑planning templates.

Location: New Delhi (HQ), E4, Vasant Vihar. Type: full‑time permanent. Availability: immediate, rolling intake. Compensation: discussed at screening.