Cook
Department
Kitchen / Food & Beverage / Catering
Reports To
Head Cook / Chef / Kitchen Supervisor / Food Service Manager
Job Purpose
To prepare, cook, and present safe, nutritious, and high-quality meals in accordance with approved menus, recipes, food safety standards, and organizational requirements while maintaining cleanliness and hygiene in the kitchen.
Key ResponsibilitiesFood Preparation
- Prepare ingredients by washing, cutting, peeling, and measuring.
- Cook meals according to standardized recipes and menu plans.
- Ensure consistency in taste, quality, and presentation.
- Prepare breakfast, lunch, dinner, snacks, and special diets as required.
Kitchen Operations
- Organize daily kitchen activities and workflow.
- Ensure meals are prepared and served on time.
- Monitor cooking temperatures and food quality.
- Minimize food wastage through proper planning and portion control.
Food Safety & Hygiene
- Maintain high standards of personal hygiene.
- Follow food safety and sanitation regulations.
- Ensure proper storage of raw and cooked food.
- Clean and sanitize kitchen equipment, utensils, and work areas.
- Comply with health and safety policies.
Inventory & Stock Management
- Monitor food inventory and kitchen supplies.
- Report shortages or expired items.
- Assist in receiving and storing food deliveries.
- Ensure proper stock rotation (FIFO – First In, First Out).
Equipment Maintenance
- Operate kitchen equipment safely.
- Report equipment faults immediately.
- Ensure proper care of cooking utensils and appliances.
Teamwork
- Work collaboratively with kitchen staff and service personnel.
- Support colleagues during peak meal periods.
- Follow instructions from supervisors.
- Train junior kitchen assistants when required.
Pay: ₹15,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
