Indian Cook

Cook – Job Description

Company: Avillion Farm

Location: Badadi, Karnataka

Employment Type: Full-time

Job SummaryAvillion Farm is looking for a skilled and experienced Cook specializing in South Indian and North Indian cuisine. The candidate will be responsible for preparing fresh, hygienic, and nutritious meals for approximately 30 members on a daily basis, including breakfast, lunch, dinner, and evening snacks, while maintaining high standards of food quality, cleanliness, and kitchen hygiene.

• Key ResponsibilitiesPrepare and cook a variety of South Indian dishes such as Idli, Dosa, Vada, Sambar, Chutneys, Upma, Pongal, Lemon Rice, Tamarind Rice, and other regional specialties.
• Prepare and cook North Indian dishes such as Roti, Chapati, Paratha, Dal, Paneer dishes, Vegetable Curries, Biryani, Pulao, Rajma, Chole, and Gravies.
• Prepare breakfast, lunch, dinner, and evening snacks for approximately 30 members every day.
• Prepare a variety of snacks including:
• Onion Pakoda
• Bonda
• Bajji
• Mirchi Bajji
• Punugulu
• Samosa
• Veg Cutlet
• Bread Pakora
• Other similar Indian snacks as required.
• Ensure consistency in taste, quality, portion size, and presentation of all meals.
• Plan menus in coordination with the management.
• Maintain cleanliness and hygiene of the kitchen, cooking equipment, utensils, and storage areas.
• Follow food safety and sanitation standards at all times.
• Monitor inventory of groceries and kitchen supplies, and inform management about stock requirements.
• Store food items properly to maintain freshness and minimize wastage.
• Ensure meals are prepared and served on time.
• Maintain kitchen equipment and report any repair or maintenance requirements.
• Required QualificationsMinimum 2–5 years of experience as a Cook.
• Expertise in preparing both South Indian and North Indian cuisine.
• Experience in cooking for 30 or more people.
• Good knowledge of Indian spices, cooking techniques, and traditional recipes.
• Understanding of food safety, hygiene, and sanitation practices.
• Ability to work independently and efficiently.
• Good time management and organizational skills.
• Preferred SkillsExperience in hostels, farm stays, guest houses, corporate cafeterias, or institutional kitchens.
• Ability to prepare both vegetarian and non-vegetarian dishes (if required).
• Knowledge of menu planning and inventory management.
• Flexible to work weekends and holidays when required.