Key Responsibilities:
Food Preparation, Quality & Taste
Plan and prepare high-quality meals based on the CEO/Principal's preferences, dietary requirements, schedule, and instructions.
Maintain consistent taste, presentation, freshness, portion size, and overall food quality.
Ensure all meals are prepared using fresh, high-quality ingredients.
Maintain consistency in approved recipes and preparation methods.
Take complete accountability for the quality and taste of food served.
Regularly seek feedback and make necessary improvements to meals and recipes.
Ensure meals are prepared and served at the required time.
Menu Planning & Compliance
Prepare daily/weekly menu plans based on preferences, nutritional requirements, seasonality, and availability of ingredients.
Maintain an organised repository of approved recipes and preferred dishes.
Ensure adherence to approved recipes, ingredients, portion sizes, and presentation standards.
Introduce variety into the menu while maintaining individual preferences and dietary requirements.
Recommend current dishes,



cuisines, and healthy meal options where appropriate.
Plan special menus for occasions, meetings, guests, or specific requirements.
Food Safety & Kitchen Hygiene
Maintain the highest standards of food safety, hygiene, cleanliness, and sanitation within the kitchen.
Ensure proper cleaning and sanitisation of kitchen surfaces, utensils, equipment, refrigerators, and storage areas.
Follow appropriate food handling, preparation, cooking, cooling, and storage practices.
Ensure proper segregation and storage of raw and cooked food.
Monitor expiry dates, freshness, and storage conditions of ingredients.
Prevent cross-contamination and food wastage.
Immediately report any food safety, hygiene, or quality concern to management.
Kitchen Operations & Meal Service
Plan and organise daily kitchen activities to ensure timely preparation and service of meals.
Coordinate meal prepa

📌 Corporate Chef Ahmedabad
🏢 Amoya Agrifood
📍 Ahmedabad