# Job Description – Chef

## Job Title

**Chef**

## Department

Administration / Hospitality

## Reporting To

**Admin Manager / Management**

## Job Purpose

To plan, prepare, and serve high-quality, hygienic, and nutritious food while maintaining excellent standards of taste, presentation, cleanliness, food safety, and kitchen operations.

## Key Responsibilities

* Plan and prepare daily meals, snacks, and special dishes as per the approved menu and requirements.

* Ensure high standards of food quality, taste, presentation, and portion control.

* Maintain proper hygiene, cleanliness, and sanitation in the kitchen and food preparation areas.

* Ensure safe storage, handling, and utilization of raw materials and food items.

* Monitor the freshness and quality of ingredients and avoid unnecessary food wastage.

* Prepare menus based on nutritional requirements, employee preferences, and special occasions.

* Manage kitchen inventory and coordinate requirements for groceries, vegetables, and other food supplies.

* Ensure proper maintenance and cleanliness of kitchen equipment and utensils.

* Follow food safety standards and company policies at all times.

* Supervise and guide kitchen helpers or support staff, where applicable.

* Handle special food arrangements for meetings, guests, events, and company functions.

* Maintain discipline, punctuality, and professional standards within the kitchen.

* Suggest improvements in menu planning, food quality, cost control, and kitchen operations.

* Be available to support additional work requirements during company events, special functions, urgent requirements, or other operational needs.

## Educational Qualification

* Diploma or Certificate in Culinary Arts, Food Production, Hotel Management, or a related field preferred.

* Relevant professional cooking training will be an added advantage.

## Experience





* **3–7 years of relevant experience** as a Chef, Cook, or in a professional kitchen.

* Experience in preparing **Indian, Gujarati, Punjabi, South Indian, Continental, or other cuisines**, as required by the organization.

## Required Skills & Competencies

* Strong cooking and food preparation skills.

* Knowledge of food hygiene and safety standards.

* Menu planning and ingredient management.

* Ability to maintain consistency in taste and quality.

* Knowledge of kitchen inventory and food cost control.

* Time management and ability to work efficiently under pressure.

* Creativity in preparing and presenting food.

* Teamwork and ability to manage kitchen support staff.

## Preferred Skills

* Knowledge of healthy and nutritious meal preparation.

* Experience in catering for large groups, employees, guests, or corporate events.

* Knowledge of special dietary requirements and customized meal preparation.

## Working Hours & Flexibility

* **Regular Working Hours: 8:00 AM to 8:00 PM.**

* The Chef must be willing to work beyond regular working hours whenever required due to **company events, special functions, meetings, guest arrangements, urgent work, or other operational requirements**.

* Overtime work will be required as per company requirements and management instructions.

## Key Performance Indicators (KPIs)

* Food quality and taste consistency.

* Hygiene and food safety compliance.

* Timely preparation and service of meals.

* Control of food wastage and kitchen costs.

* Feedback and satisfaction from employees and guests.

* Proper inventory and stock management.

* Cleanliness and overall maintenance of the kitchen.

## Work Location

**Hari Krishna Exports Pvt. Ltd., Surat**

## Employment Type

**Full-Time**

Pay: ₹23,000.00 - ₹25,000.00 per month

Perks:

- Food provided
- Health insurance

Work Location: Hybrid remote in Ichhapore, Surat, Gujarat

📌 Chef (India)
🏢 Hari Krishna Exports
📍 India