Cook / Chef

• Key Responsibilities:Prepare and cook meals as per menu, recipes, and quality standards.
• Ensure timely preparation and service of food.
• Maintain high standards of hygiene, cleanliness, and food safety in the kitchen.
• Handle food storage, stock rotation, and ingredient freshness.
• Plan daily menu and assist in menu variety improvement.
• Control food wastage and manage portion sizes.
• Ensure proper handling of kitchen equipment and utensils.
• Maintain kitchen records (raw material usage, stock levels, etc.).
• Follow FSSAI and hygiene guidelines at all times.
• Coordinate with management and service staff for smooth kitchen operations.
• Ensure guest/staff satisfaction through consistent food quality and taste.

Proven experience as Cook / Chef in hotel, restaurant, hostel, or cafeteria.

Good knowledge of Indian cuisine (North & South Indian preferred).

Ability to work in rotational shifts.

Basic knowledge of food safety & hygiene standards.

Ability to work under pressure.

Team player with a positive attitude.

• Time management and multitasking skills.