Chief Cook

JOB DESCRIPTIONPosition: Fried Item MakerDepartment: Kitchen / Food Production

Reports To: Kitchen Supervisor / Management

Location: Helly & Chilly, Madhyamgram Chowmatha

1. Job SummaryResponsible for preparing and cooking fried food items according to the café’s menu, standard recipes, quality requirements, and food safety guidelines. Ensure that all fried items are served fresh, crispy, properly cooked, and on time.

• 2. Key ResponsibilitiesPrepare fried food items such as French fries, chicken fry, fish fry, crispy chicken, nuggets, pakora, cutlets, and other menu items.
• Prepare ingredients, marinades, batters, coatings, and seasonings as required.
• Operate fryers and other kitchen equipment safely.
• Maintain proper oil temperature and ensure consistent food quality.
• Follow standard recipes, portion sizes, and presentation guidelines.
• Maintain hygiene and cleanliness of the frying station, equipment, and utensils.
• Monitor cooking oil quality and report when oil needs replacement.
• Follow FIFO (First In, First Out) and proper food storage procedures.
• Coordinate with other kitchen staff to ensure timely order preparation.
• Minimize food wastage and maintain portion control.
• Follow food safety standards and personal hygiene practices.
• Report ingredient shortages, equipment issues, and kitchen hazards to the supervisor.
• 3. Required Skills and QualificationsPrevious experience as a Fried Item Maker, Fry Cook, or Kitchen Helper is preferred.
• Knowledge of frying techniques, oil temperature control, and food safety.
• Ability to prepare food quickly while maintaining quality.
• Good time management and teamwork skills.
• Ability to work in a fast-paced café or restaurant kitchen.
• Positive attitude, discipline, and willingness to learn.
• 4. Working ConditionsFull-time kitchen position.
• Shift duties, including weekends and holidays, as scheduled.
• Must maintain cleanliness, punctuality, and professional conduct.
• 5. Salary and BenefitsSalary: Best in the industry, based on experience.
• Staff meals.
• Performance-based incentives, subject to company policy.
• Opportunities for skill development and career growth.
• 6. Performance ExpectationsConsistent taste, crispiness, and food quality.
• Timely preparation of customer orders.
• Compliance with hygiene and food safety standards.
• Minimum food wastage and proper stock handling.
• Clean and organized workstation at all times.