Job Title: Professional Cook / Chef
Responsible for preparing hygienic, nutritious, and good-quality meals as per the approved menu and dietary requirements. The Chef/Cook will ensure proper kitchen operations, food safety, cleanliness, and timely meal service.
Prepare breakfast, lunch, dinner, snacks, and other food items as per the approved menu.
Plan daily food preparation and ensure meals are served on time.
Maintain consistent taste, quality, presentation, and portion control.
Prepare North Indian, South Indian, continental, or other cuisines as required.
Purchase/receive and check vegetables, groceries, dairy products, spices, and other ingredients.
Ensure proper storage and preservation of food materials.
Monitor kitchen stock and inform the concerned person about shortages or requirements.
Maintain high standards of personal hygiene and kitchen cleanliness.
Ensure proper cleaning of utensils, kitchen equipment, work surfaces, refrigerators, and cooking areas.
Support special events, meetings, VIP meals, parties, and guest requirements.
Prepare special meals according to dietary restrictions or instructions.
Qualification:
Minimum 10th/12th standard; culinary/hotel-management qualification preferred with min.5years experience.
Personal Attributes
Honest and trustworthy.
Well-groomed and hygienic.
Punctual and disciplined.
Positive attitude.
Responsible and dependable.