Careers
Humse hai Jugmug
We are because of our people, and our people are us. If that sounds like somewhere you want to spend your mornings and evenings, we should talk.
What it is like
More like chai at home
Jugmug is, at heart, a feeling of love and ease. We weave our journey and our stories into everything we make, and we want the sharing of it to be steeped in the richness of a collective culture.
As an equal opportunity employer we preferentially hire from challenging backgrounds and up-skill on the job. We do not bias over gender, religion, caste, colour, age or sexual orientation.
Open roles
Three people we are looking for
All three are based in Delhi, across the cafés and the kitchen behind them. Write to us even if the fit is not exact — we would rather read a good letter than a matching CV.
General Manager
The business, end to end. The cafés and the kitchen behind them, the retail line that goes out from it, and the people who make all of it happen — held together by one person with real ownership of the numbers rather than a reporting line into someone else’s.
We are looking for someone who has run a food business and knows where the money actually goes: costing, margins, waste, rosters, the difference between a busy week and a profitable one. You would be building systems that outlast you, and a team that does not need you in the room.
Community Manager
Jugmug has always been as much a place as a product. This role looks after the part that is not on the menu: the regulars who treat the café as a second desk, the evenings we host, the people we make things with around Champa Gali, and how all of it reads to someone who has not walked in yet.
We are looking for someone who writes well in their own voice, can photograph a table without staging it to death, and can carry an event from the idea through to stacking the chairs afterwards. Knowing Delhi’s food and arts scene from the inside counts for more than a marketing qualification.
Food Researcher
The flavour lab. Chai masalas, seasonings, teas, biscuits and whatever comes next — building blends, testing them properly, and getting them from a bench trial to something that holds up batch after batch on a shelf.
We are looking for a cook or a food technologist who is rigorous about method and curious about ingredients: someone who will chase down a better source for a single spice, run the same trial five times, and keep notes a colleague could pick up and repeat two years from now.
Send us what you have done and what you would like to do next. A letter in your own words is worth more to us than a formatted CV, and we read everything that arrives.
How we work
Sourcing, waste and the rest of it
We source spices and herbs from where they belong, and Indian ingredients directly from farmer groups and small businesses — fewer middlemen, a fairer price.
The café is built largely from waste and discarded material. Packaging and disposables are biodegradable, and where something isn’t yet, we are working on it.
