Key Responsibilities
Plan and prepare daily meals for staff, guests, and senior leadership
Ensure consistent taste, quality, hygiene, and presentation
Develop weekly menus aligned with nutrition, variety, and cost efficiency
Maintain a clean and compliant kitchen environment as per FSSAI standards
Manage procurement, vendor coordination, stock levels, and cost control
Oversee portioning, avoid wastage, and maintain food cost discipline
Train, supervise, and guide kitchen support staff
Support meal requirements for meetings, visitors, and corporate events
Maintain kitchen equipment, safety protocols, and operational SOPs Eligibility
Experience
Mandatory degree/diploma in Hotel Management from a recognized institute
Prior professional experience as a Chef in hotels, corporate kitchens, or industrial catering
5–10 years of hands-on culinary experience
Strong knowledge of Indian, continental, and healthy meal preparations
Experience in high-volume cooking, cafeteria operations, and kitchen management