JOB DESCRIPTION – CHEFPosition: Chef

Department: Food Production / Kitchen
Location: [Location]
Employment Type: Full-Time
Reporting To: Head Chef / Food & Beverage Manager / Administrator

Job Summary

We are looking for a skilled and responsible Chef with a qualification in Hotel Management to manage daily kitchen operations, prepare high-quality food, maintain hygiene standards, and ensure timely meal service.

Key Responsibilities
Prepare and cook meals according to menu, recipes, and required quality standards.
Plan daily food preparation and coordinate kitchen activities.
Ensure proper taste, presentation, portion control, and consistency of food.
Maintain high standards of kitchen hygiene, cleanliness, and food safety.
Check the quality and freshness of raw materials and ingredients.
Manage food inventory and minimize wastage.
Coordinate with the purchase/store department for kitchen requirements.
Ensure proper storage of food items and ingredients.
Maintain kitchen equipment and ensure safe operating practices.
Supervise kitchen helpers and other support staff.
Ensure meals are prepared and served on time.
Maintain records of food consumption and kitchen requirements.
Follow all organizational SOPs and applicable food safety regulations.
Assist in menu planning and cost control.




Handle special dietary requirements, where applicable.

Qualification
Diploma/Degree in Hotel Management, Culinary Arts, or Hospitality Management.
Food safety certification/training will be an added advantage.

Experience
2–5 years of relevant experience preferred.
Experience in hotels, hospitals, institutional kitchens, restaurants, or large-scale food operations will be preferred.

Required Skills
Valuable knowledge of Indian and/or Continental cuisine.
Solid cooking and food presentation skills.
Knowledge of food hygiene and safety standards.
Kitchen inventory and wastage management.
Team handling and leadership skills.
Good time management and discipline.
Ability to work under pressure and manage multiple tasks.
Good communication and coordination skills.

Key Performance Indicators (KPIs)
Food quality and consistency.
Timely meal preparation and service.
Kitchen hygiene and food safety compliance.
Effective inventory and wastage control.
Proper utilization of kitchen resources.
Customer/guest satisfaction.
Team discipline and kitchen efficiency.

Pay: ₹22,000.00 - ₹33,000.00 per month

Perks:
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 Chef Chhibramau
🏢 GD Goenka School, Chhibramau
📍 Chhibramau