Core Responsibilities

- Meal Preparation: Cook daily hot and cold meals (grilling, roasting, sautéing, and baking) according to standardized recipes and nutritional guidelines.
- Menu Planning: Assist the Staff Cafeteria Chef or Executive Chef in creating diverse, rotational, and healthy menus that accommodate diverse dietary restrictions.
- Mise en Place: Prepare ingredients, check daily food supplies, and organize work stations prior to service hours.
- Food Safety & Sanitation: Maintain strict adherence to HACCP (Hazard Analysis Critical Control Point) protocols, monitor holding temperatures, and record logs.
- Inventory & Stock Control: Rotate stock using the FIFO (First In, First Out) method, label and date all items, and track usage to prevent waste or shortages.
- Kitchen Cleanliness: Ensure daily and weekly sanitation of cooking equipment, storage rooms, counters, and pot-washing areas.
- Staff & Department Support: Collaborate with other back-of-house departments and assist with general kitchen operations or peer orientation when required.

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Work Location: In person

📌 CAFETERIA COOK (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode