Cook / Chef

Key Responsibilities

• Lead, supervise and coordinate the complete in-house kitchen team.

• Prepare and manage daily lunch and dinner for 150+ employees, ensuring timely service and consistent quality.

• Design and finalize a weekly menu with variety, nutrition, employee preferences and seasonal availability.

• Prepare and monitor per-plate food cost budgets and control kitchen expenses.

• Manage kitchen inventory, stock levels, procurement, consumption and wastage.

• Maintain adequate stock of vegetables, groceries, dairy, spices and other kitchen supplies.

• Ensure high standards of food hygiene, cleanliness, safety and kitchen discipline.

• Allocate duties and manage attendance, leave and shift schedules for the kitchen team.

• Train and guide kitchen staff on cooking standards, hygiene, portion control and safe food handling.

• Monitor taste, food quality, portion size and consistency before service.

• Coordinate with HR/Admin on meal requirements, staffing and kitchen operational matters.

• Maintain basic records for inventory, consumption, wastage and food costs.

Mandatory Experience & Skills

• Prior experience in Indian cuisine cooking is required.

• Experience as a Head Chef, Senior Chef or Kitchen Supervisor, preferably in a corporate, institutional, hotel or high-volume

kitchen.

• Strong knowledge of Indian cuisine and large-scale menu planning for 150+ people.

• Proven ability to lead and manage a kitchen team.

• Good understanding of food costing, portion control, inventory management and wastage reduction.

• Strong communication, planning, time-management and problem-solving skills.

• Knowledge of food safety, kitchen hygiene and safe food-handling practices.

What We Offer

• 2 meals per day provided by the company – lunch and dinner.

• Accommodation provided by the company.

• Leave Encashment as per company policy.

• Overtime Payment for eligible additional working hours as per company policy.

• Stable employment with an in-house corporate kitchen team.

• Opportunity to independently contribute to menu planning, kitchen operations and cost management.

Ideal Candidate

A hands-on kitchen leader with strong Indian cuisine expertise who can balance taste, hygiene, team management and cost efficiency

while ensuring a reliable daily meal experience for 150+ employees.