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: ₹15,000.00 - ₹20,000.00 per month

Advantages:
Adaptable schedule
Food provided

Experience:
Cooking: 2 years (Preferred)

Work Location: In person

📌 Cook/chef Manali
🏢 Golden Apple Orchards
📍 Manali