1. Food Preparation & Cooking

- Prepare Indian vegetarian and non-vegetarian dishes according to the company's approved weekly menus.
- Cook different varieties of dal, paneer, seasonal vegetables, dry sabzi, rajma, chole, rice, chicken, and egg preparations.
- Maintain authentic Indian flavours with a focus on Ghar Jaisa Taste.
- Handle bulk cooking for 200–1,000+ meals per day, depending on operational requirements.
- Follow standardized recipes to maintain uniform taste, texture, consistency, and presentation.
- Ensure all dishes are cooked properly and ready before their scheduled packing and dispatch times.
- Prepare separate dishes for Budget, Premium, Diet, and Executive Club meal categories.

2. Base Kitchen Production Management

- Execute daily production plans based on confirmed customer orders.
- Coordinate with the kitchen manager to determine ingredient and production requirements.
- Follow prescribed cooking schedules for lunch and dinner operations.




- Ensure timely preparation of all menu items without disrupting dispatch operations.
- Supervise cooking assistants, helpers, and junior kitchen staff.
- Organize cooking activities according to priority, quantity, and delivery schedules.
- Manage multiple cooking batches efficiently during high-volume production.

3. Portion Control & Standardization

- Follow the company's standardized portion sizes for each meal category.
- Ensure that ingredients are used according to approved recipes and quantity sheets.
- Maintain consistency in oil, spices, salt, and gravy thickness.
- Prevent overproduction, underproduction, and unnecessary food wastage.
- Coordinate with the packaging team to ensure accurate meal quantities.

Pay: ₹15,000.00 - ₹30,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 indian chef (Noida)
🏢 SHEEL PARIHAR FOODWORKS PRIVATE
📍 Noida