Chef-cum-Caretaker

Key Responsibilities -

Meal Preparation and Menu Execution: Prepare breakfast, lunch, dinner and snacks as per the approved menu, guest occupancy, dietary requirements and meal timings. Follow portion guidance and ensure food is served fresh, on time and in the required quantities.

Indian Food Preparation: Prepare Indian food as per the approved weekly fixed menu, ensuring consistent taste, quality and hygiene.

Breakfast, Lunch and Dinner: Prepare and serve breakfast, lunch and dinner according to the approved menu, guest occupancy and scheduled meal timings.

Food Quality and Presentation: Maintain consistent taste, quality, presentation and portion sizes. Check ingredients before use and inform the supervisor promptly about any quality concerns.

Food Safety and Hygiene: Follow food safety practices, personal hygiene, safe storage, temperature control, FIFO/FEFO where applicable, and prevention of cross-contamination. Keep the kitchen, utensils and food preparation areas clean and sanitized.

Guest Service and Hospitality: Welcome and assist guests courteously, respond to reasonable food-related requests, communicate meal timings clearly and escalate complaints or special requirements to the supervisor.

Kitchen Cleaning and Upkeep: Clean and organize the kitchen, dining area, cooking equipment, utensils, refrigerator and storage areas. Ensure waste is disposed of properly and pest or hygiene concerns are reported immediately.

Stock and Inventory Management: Monitor grocery, vegetables, dairy, spices, cooking gas and other kitchen supplies. Maintain daily consumption and stock records, report low stock in advance and obtain approval before purchases.

Cost Control and Food Waste: Plan quantities according to actual guest occupancy, avoid overproduction, use ingredients responsibly and record food consumption and wastage as required by company procedures.

Guest House Caretaking: Support the upkeep of common areas and shared spaces, check basic readiness of the property, report maintenance issues and coordinate with the supervisor or service providers for timely resolution.

Daily Reporting and Coordination: Share meal preparation, guest count, stock, expense and maintenance updates with the assigned supervisor. Follow the property's daily checklist and complete records accurately and on time.

Petty Cash and Bill Records: Maintain accurate daily petty cash records, record expenses and bills, attach supporting receipts, and submit them to the supervisor/accounts team as per company procedures.

Guest Check-in, Check-out and Booking Coordination: Manage guest check-in and check-out, verify required guest details and IDs, update booking and occupancy records, and coordinate reservations and room readiness with the concerned team.

Company Policies and Conduct: Follow CasaMelhor SOPs, grooming and uniform requirements, attendance and leave procedures, guest privacy rules, security processes and all lawful instructions.

Training and Professional Conduct: Complete mandatory POSH, Code of Conduct (COC), food hygiene, grooming, safety and service training. Treat guests and colleagues respectfully and maintain professional boundaries.

Location Flexibility: Be willing to work at assigned properties in Rajasthan, Chennai, Goa or Ahmedabad, and support transfers to other properties when required, in accordance with company policy.