Specialized Discipline

Chef & Kitchen Brigades

India’s premier culinary talent for luxury hotels, fine-dining restaurants, and international cruise ships. Every candidate undergoes rigorous knife-skill testing, food hygiene checks, and recipe execution trials before recommendation.

• HACCP Certified• Fluent English Communication• Culinary Diploma / Degree• International Recipe Standards

Role Profiles

Positions & Skill Competencies

Candidates for each profile are rigorously evaluated against international 5-star benchmarks before presentation.

Executive Chef / Chef de Cuisine

10–15+ Years

Menu development, food costing, kitchen brigade management, international hygiene audits.

Executive Sous Chef & Sous Chef

7–10 Years

Station supervision, daily prep scheduling, plate consistency, and line expediting.

Chef de Partie (CDP)

4–7 Years

Specialized section heads for Hot Kitchen, Butchery, Garde Manger, or Sauté.

Commis Chefs (I, II, III)

1–4 Years

Fundamental mise en place, knife work, sauce preparations, and line cook assistance.

Specialty Indian & Tandoor Chefs

5–12 Years

Mastery of clay tandoor ovens, regional gravies (Mughlai, Awadhi, Coastal), and artisan breads.

Continental & Mediterranean Chefs

4–10 Years

Expertise in Italian, French, and Mediterranean sauté, pasta craftsmanship, and sauces.

Pastry & Bakery Specialists

3–8 Years

Artisanal viennoiserie, French pastries, chocolate tempering, and banquet dessert tables.

Direct Consultation

Connect with MIDEVNT Specialists

Whether requesting hospitality staffing proposals or commissioning luxury event catering, our advisory directors will connect with you within 24 hours.