Cook / Chef

Location : Alipore

Brand name : Mawrica

Key Responsibilities

Food Preparation & Cooking

Prepare and cook a variety of South Indian dishes such as dosa, idli, vada, uttapam, upma, sambhar, chutneys, and related items.

Prepare basic Chinese dishes including fried rice, noodles, chili chicken, Manchurian, soups, and stir-fried items.

Prepare fast-food items such as sandwiches, burgers, rolls, wraps, French fries, cutlets, fish fingers, and snacks.

Ensure food is prepared according to standardized recipes and quality standards.

Kitchen Operations

Manage daily kitchen operations during breakfast, lunch, evening snacks, and dinner service.

Ensure timely preparation and service of food to customers.

Coordinate with kitchen assistants and service staff for smooth operations.

Food Quality & Hygiene

Maintain high standards of food quality, taste, presentation, and portion control.

Follow all food safety and hygiene regulations.

Ensure cleanliness of kitchen equipment, workstations, storage areas, and utensils.

Monitor food temperatures and proper storage procedures.

Inventory & Stock Management

Monitor daily consumption of raw materials.

Inform management regarding stock requirements and shortages.

Minimize food wastage through proper planning and portion control.

Check the quality and freshness of ingredients received from suppliers.

Menu Development

Suggest new menu items and special dishes based on customer preferences.

Assist management in planning weekly and monthly menus.

Support cost-effective menu planning while maintaining quality.

Equipment Handling

Operate kitchen equipment safely and efficiently.

Report any equipment malfunction or maintenance requirements immediately.

Ensure proper care and handling of all kitchen assets.

Compliance & Discipline

Follow company SOPs, grooming standards, attendance rules, and workplace discipline.

Maintain a professional attitude and cooperative work environment.

Perform any other kitchen-related duties assigned by management.

Required Skills & Experience

Minimum 2–5 years of experience in a canteen, restaurant, food court, cloud kitchen, or catering kitchen.

Good knowledge of South Indian cuisine, basic Chinese cuisine, and fast-food preparation.

Ability to work in a fast-paced environment.

Knowledge of food safety and hygiene practices.

Ability to manage kitchen operations independently.

Team player with a positive attitude.

Preferred Qualifications

Hotel Management, Catering, or Culinary certification preferred.

Experience in institutional, corporate, hospital, or industrial canteens will be an added advantage.

Salary: As per experience and skill level.

Duty Hours: Shift-based / Rotational shifts.

Weekly Off: As per company policy.