Role & responsibilities
- Prepare vegetarian and non-vegetarian meals for guests and government officials.
- Manage daily guest house food preparation and kitchen activities.
- Supervise canteen operations and kitchen staff.
- Plan monthly menus based on company budget and requirements.
- Review and modify the menu as required.
- Monitor monthly canteen grocery and vegetable requirements.
- Maintain and verify grocery bills, vegetable bills and other canteen expenses.
- Ensure food quality, hygiene and cleanliness in the kitchen and canteen.
- Monitor stock levels and avoid unnecessary food wastage.
- Coordinate with HR/Admin regarding food requirements, budget and manpower.




- Maintain proper records of canteen expenses and monthly consumption.
- Ensure timely preparation and serving of meals.

Preferred candidate profile
- Previous experience as a Chef/Cook in a guest house, hotel, industrial canteen or company kitchen.
- Good knowledge of both vegetarian and non-vegetarian cooking.
- Experience in canteen supervision and menu planning.
- Knowledge of grocery and vegetable purchasing/stock management.
- Ability to manage food preparation according to a fixed budget.
- Valuable hygiene and housekeeping practices.

📌 Walk-in || Chef (Cuddalore)
🏢 Snj Distillers
📍 Cuddalore