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.
- Valuable 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
Benefits
- Cell phone reimbursement
- Flexible schedule
- Life insurance
- Provident Fund