Chef

Company: Pinak Adventure Park

Location: Near Kisan Path Road, Tindola, Deva, Uttar Pradesh – 225301

Designation: Chef

Department: Food Production / Kitchen Operations

Salary: ₹30,000 per month

Reporting To: F&B Manager

Employment Type: Full-time

1. Job Purpose

To manage restaurant kitchen operations and ensure timely preparation of high-quality food in accordance with approved menus, standard recipes, food safety requirements, and guest expectations.

The Chef will be responsible for food production, menu execution, kitchen team coordination, inventory control, food costing, hygiene, and consistent food quality for regular park visitors, corporate groups, school trips, and special bookings.

2. Key Roles and Responsibilities

A. Kitchen and Food Production

• Manage daily food preparation and kitchen operations.
• Prepare and execute menus for breakfast, lunch, dinner, snacks, and group bookings, as required.
• Ensure consistency in taste, presentation, portion size, and food quality.
• Plan production based on expected footfall, restaurant demand, and confirmed group bookings.
• Coordinate with service staff to ensure timely order fulfilment.
• Ensure efficient kitchen operations during weekends, holidays, and peak visitor periods.
• Maintain standard recipes and approved menu specifications.
• Recommend new dishes, seasonal menus, and suitable food packages.

B. Menu Planning and Food Costing

• Coordinate with the F&B Manager on menu planning and menu changes.
• Calculate ingredient requirements and support recipe-wise costing.
• Maintain portion control and standardise food preparation.
• Monitor food cost, ingredient utilisation, and wastage.
• Recommend cost-effective menu options without compromising quality.
• Support the development of menus for corporate outings, school groups, and events.

C. Food Safety and Hygiene

• Follow applicable FSSAI requirements and company food safety SOPs.
• Maintain cleanliness and sanitation of kitchen areas, utensils, equipment, and workstations.
• Ensure proper storage, refrigeration, labelling, and stock rotation.
• Monitor food handling and cooking temperatures as required.
• Prevent cross-contamination between raw and cooked foods.
• Ensure kitchen staff follow handwashing, personal hygiene, and uniform requirements.
• Monitor expiry dates and reject substandard or spoiled ingredients.
• Maintain required cleaning, temperature, stock, and food safety records.
• Report food safety incidents and equipment failures promptly.

D. Inventory and Procurement

• Prepare daily and weekly raw material indents.
• Check quality and quantity of incoming ingredients.
• Coordinate with the storekeeper and procurement team for timely availability of supplies.
• Implement FIFO/FEFO and proper storage procedures.
• Monitor stock consumption, spoilage, and wastage.
• Conduct periodic stock checks and report discrepancies.
• Ensure economical use of ingredients and kitchen supplies.

E. Kitchen Team Management

• Allocate duties to cooks, helpers, and other kitchen staff.
• Supervise preparation, cooking, plating, and cleaning.
• Train staff in recipes, cooking techniques, food safety, and hygiene.
• Monitor kitchen discipline, attendance, and productivity.
• Maintain an organised kitchen and ensure readiness before service.

F. Equipment and Maintenance

• Ensure correct use and cleaning of kitchen equipment.
• Monitor the condition of cooking appliances, refrigerators, freezers, utensils, and work surfaces.
• Report breakdowns and maintenance requirements promptly.
• Ensure safe handling and storage of knives, tools, and kitchen equipment.

G. Guest Satisfaction and Coordination

• Coordinate with the F&B Manager and service team regarding guest preferences and special requests.
• Address food quality complaints and implement corrective action.
• Maintain consistency in food quality across service periods.
• Support special menus and group food requirements as approved by management.

3. Qualifications and Experience

• Diploma or certificate in Culinary Arts, Hotel Management, Food Production, or equivalent practical experience.
• Typically 3–6 years of experience in a hotel, resort, restaurant, or commercial kitchen.
• Experience in multi-cuisine food preparation and bulk cooking will be preferred.
• Knowledge of food costing, inventory management, and kitchen hygiene.
• Experience supervising kitchen staff and handling peak service periods.

4. Key Performance Indicators

• Food quality, taste, and presentation.
• Timely food preparation and service.
• Food cost and wastage control.
• Kitchen hygiene and food safety compliance.
• Inventory accuracy and ingredient utilisation.
• Adherence to standard recipes and portion sizes.
• Guest feedback and complaint resolution.

5. Required Skills

• Strong culinary and food production skills.
• Menu planning and recipe standardisation.
• Kitchen team supervision.
• Food costing and inventory control.
• Time management and coordination.
• Food safety and hygiene knowledge.
• Ability to work on weekends, holidays, and during peak operational hours.

6. Compensation

Monthly salary of ₹30,000, subject to the company's approved salary structure and employment terms.