Core Responsibilities

- Food Preparation & Cooking:
- Prepare North/South Indian main courses, gravies, tandoor/bread items (if required), and traditional breakfast or-lunch specials.
- Execute Chinese and Indo-Chinese preparations using a wok, including stir-fries, noodles, fried rice, soups, and starters.
- Handle mise en place (organizing and chopping ingredients, measuring sauces, pre-cooking bases) before service hours.
- Quality & Consistency:
- Follow standardized hotel recipes and portion controls to ensure uniform taste across every plate.
- Check the freshness of raw ingredients, vegetables, meats, and dairy daily, discarding expired or compromised items.
- Kitchen Hygiene & Safety:
- Adhere strictly to HACCP and local food safety guidelines,



preventing cross-contamination between different food stations.
- Keep the wok, tandoor/Indian range, cutting boards, and surrounding workspace clean and sanitized throughout the shift.
- Inventory & Coordination:
- Track daily stock levels and report shortages or requisition needs to the Sous Chef or Head Chef.
- Coordinate with kitchen stewards, servers, and other line cooks to ensure smooth order flow during peak dining hours.

Pay: ₹9,000.00 - ₹18,000.00 per month

Perks:

- Food provided

Experience:

- Cooking: 2 years (Preferred)

Work Location: In person

📌 Cook/Chef (Manali)
🏢 Golden Apple Orchards
📍 Manali