JOB DESCRIPTION – CHEFPosition: Chef
Department: Food Production / Kitchen
Location: [Location]
Employment Type: Full-Time
Reporting To: Head Chef / Food & Beverage Manager / Administrator
Job Summary
We are looking for a skilled and responsible Chef with a qualification in Hotel Management to manage daily kitchen operations, prepare high-quality food, maintain hygiene standards, and ensure timely meal service.
Key Responsibilities
- Prepare and cook meals according to menu, recipes, and required quality standards.
- Plan daily food preparation and coordinate kitchen activities.
- Ensure proper taste, presentation, portion control, and consistency of food.
- Maintain high standards of kitchen hygiene, cleanliness, and food safety.
- Check the quality and freshness of raw materials and ingredients.
- Manage food inventory and minimize wastage.
- Coordinate with the purchase/store department for kitchen requirements.
- Ensure proper storage of food items and ingredients.
- Maintain kitchen equipment and ensure safe operating practices.
- Supervise kitchen helpers and other support staff.
- Ensure meals are prepared and served on time.
- Maintain records of food consumption and kitchen requirements.
- Follow all organizational SOPs and applicable food safety regulations.
- Assist in menu planning and cost control.
- Handle special dietary requirements, where applicable.
Qualification
- Diploma/Degree in Hotel Management, Culinary Arts, or Hospitality Management.
- Food safety certification/training will be an added advantage.
Experience
- 2–5 years of relevant experience preferred.
- Experience in hotels, hospitals, institutional kitchens, restaurants, or large-scale food operations will be preferred.
Required Skills
- Good knowledge of Indian and/or Continental cuisine.
- Strong cooking and food presentation skills.
- Knowledge of food hygiene and safety standards.
- Kitchen inventory and wastage management.
- Team handling and leadership skills.
- Good time management and discipline.
- Ability to work under pressure and manage multiple tasks.
- Good communication and coordination skills.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Timely meal preparation and service.
- Kitchen hygiene and food safety compliance.
- Effective inventory and wastage control.
- Proper utilization of kitchen resources.
- Customer/guest satisfaction.
- Team discipline and kitchen efficiency.
Pay: ₹22,000.00 - ₹33,000.00 per month
Benefits:
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
