Job Summary
The Cafeteria Chef is responsible for preparing and serving high-quality meals for staff cafeteria operations while maintaining hygiene, consistency, and food safety standards. The role includes meal planning, food preparation, inventory monitoring, and ensuring timely service for employees and guests as per the organization’s standards.
Key Responsibilities Food Preparation & Production
- Prepare daily staff meals according to the approved menu.
- Ensure food is prepared in a hygienic and timely manner.
- Maintain consistency in taste, quality, and portion sizes.
- Assist in planning nutritious and balanced cafeteria menus.
- Ensure proper storage and handling of all food products.
- Monitor food temperatures and freshness standards.
- Prepare vegetarian and non-vegetarian dishes as required.
- Minimize food wastage through proper planning and control.
Kitchen Operations
- Maintain cleanliness and organization of the cafeteria kitchen.
- Ensure all kitchen equipment is used safely and maintained properly.
- Coordinate with stores and purchasing for daily requisitions.
- Monitor stock levels and inform management about shortages.
- Ensure proper FIFO (First In First Out) procedures are followed.
- Assist in receiving and checking food supplies.
Hygiene & Safety
- Follow food safety, hygiene, and sanitation standards.
- Ensure compliance with HACCP and kitchen SOPs.
- Maintain personal grooming and cleanliness standards.
- Ensure workstations and utensils are sanitized regularly.
- Report maintenance or safety issues immediately.
Team Coordination
- Coordinate with stewarding and cafeteria staff for smooth operations.
- Support junior kitchen staff when required.
- Assist during high occupancy periods and special staff events.
Required Qualifications
- Diploma or Certification in Culinary Arts / Hotel Management preferred.
- Minimum 2–4 years of kitchen experience in hotels, resorts, cafeterias, or institutional kitchens.
- Experience in bulk food preparation preferred.
Skills & Competencies
- Good knowledge of food preparation techniques.
- Understanding of food hygiene and safety standards.
- Ability to manage time and work efficiently under pressure.
- Basic inventory and stock management knowledge.
- Team player with positive attitude.
- Consistency in food quality and presentation.
Grooming & Professional Standards
- Maintain proper chef uniform and grooming standards.
- Follow kitchen hygiene and sanitation policies at all times.
- Maintain professional and respectful behavior with staff.
Working Conditions
- Rotational shifts including weekends and holidays.
- Hot kitchen environment with prolonged standing hours.
- Fast-paced operational setup.
KPIs / Performance Indicators
- Food quality and consistency
- Timely meal preparation and service
- Staff satisfaction feedback
- Hygiene and sanitation audit scores
- Food wastage control
- Inventory management efficien
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Provident Fund
Work Location: In person
