Responsible for preparing hygienic, nutritious and quality meals for hotel associates, ensuring timely food service, maintaining food safety standards and supporting the smooth operation of the staff cafeteria.
Key Responsibilities
Prepare daily breakfast, lunch, dinner and snacks for hotel associates.
Handle South Indian, North Indian and basic multi-cuisine preparations.
Ensure food quality, taste, consistency and timely service.
Maintain cleanliness and hygiene in the kitchen and food preparation areas.
Follow food safety, storage and temperature control procedures.
Ensure proper handling and storage of raw materials.
Minimize food wastage and maintain portion control.
Coordinate with the kitchen team for daily menu planning and preparation.
Maintain kitchen equipment and report maintenance requirements.
Follow instructions from the Executive Chef and Sous Chef.
Candidate Requirements
ITI / Diploma / Certificate in Food Production or equivalent.
1–3 years of experience in a hotel, restaurant or institutional cafeteria.
Knowledge of South Indian and basic multi-cuisine cooking.
Positive understanding of kitchen hygiene and food safety.
Ability to work in shifts and manage high-volume food preparation.
Team player with a positive attitude.
Preferred Skills
Bulk cooking and staff meal preparation.
Menu planning and food cost awareness.
Time management and kitchen coordination.
Pay: ₹18,000.00 - ₹35,000.00 per month
Perks:
Cell phone reimbursement
Versatile schedule
Life insurance
Provident Fund