Culinary Chef Intern

Company Description Viwidh Foodcraft is a forward-thinking hospitality and F&B company focused on creating memorable, scalable, and quality-driven food brands across India. The organization combines culinary creativity with robust operational systems to build consistent, efficient, and customer-centric dining experiences. Its flagship pure-veg North Indian restaurant, Roti Kulcha Naan, reflects a strong commitment to quality ingredients, signature recipes, and modern hospitality. Viwidh Foodcraft aims to grow into a multi-brand F&B ecosystem that actively shapes India’s evolving food culture, offering learning and growth opportunities for culinary talent.
Role Description The Culinary Chef Intern will support the kitchen team in daily food preparation, cooking, and plating, following established recipes and quality standards. Responsibilities include assisting with mise en place, maintaining hygiene and safety norms, learning and executing signature dishes, and helping with inventory checks and ingredient organization. The intern will collaborate with chefs to test new menu items, support service during peak hours, and ensure consistent taste, presentation, and portion control. This is a full-time, on-site role based in Bengaluru, offering hands-on training in a professional, pure-veg North Indian kitchen environment.
Qualifications
Foundational culinary skills, including basic knife skills, food preparation techniques, and an understanding of North Indian cuisine.
Knowledge of kitchen hygiene, food safety standards, and ability to follow cleanliness and sanitation protocols.
Ability to follow recipes accurately, pay attention to detail, and maintain consistency in taste and presentation.
Strong teamwork, communication, and time-management skills to work effectively in a fast-paced kitchen.
Currently enrolled in or recently completed a culinary arts, hotel management, or hospitality program (or equivalent practical experience).
Willingness to learn, take feedback positively, and adapt to structured processes and operational systems.
Flexibility to work shifts, weekends, and peak hours as required by restaurant operations.
Passion for vegetarian and Indian cuisine, with an interest in building a career in the food and beverage industry.

Work arrangement
No