The Cafeteria Chef is responsible for preparing and serving quality food in large quantities while maintaining hygiene, safety, and consistency. The role includes menu execution, kitchen coordination, and ensuring smooth daily cafeteria operations.
Key Responsibilities
- Prepare and cook food as per daily menu and company standards
- Handle bulk cooking for employees/customers
- Ensure taste, quality, and consistency in all dishes
- Maintain cleanliness and hygiene in the kitchen area
- Follow food safety standards and guidelines
- Monitor stock levels and inform for replenishment
- Reduce food wastage and control costs
- Coordinate with kitchen assistants and helpers
- Ensure timely food service during breakfast, lunch, snacks, etc.
- Maintain proper storage of raw materials and cooked food
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- Qualifications
- Minimum: 10th / 12th pass
- Preferred: Diploma in Hotel Management / Culinary Arts
- Food Safety Certification (FSSAI) is an added advantageExperience
- 1–3 years of experience in a cafeteria, hotel, or canteen
- Experience in large-scale cooking is preferredSkills Required
- Strong cooking skills (Indian cuisine & basic multi-cuisine)
- Knowledge of food hygiene and safety practices
- Time management and ability to work under pressure
- Teamwork and coordination
- Basic inventory handling
Personal Attributes
- Disciplined and punctual
- Physically fit for long working hours
- Attention to cleanliness and detail
- Consistent performance Working Conditions
- Shift-based work (morning/evening)
- Standing for long hours
- Fast-paced kitchen environment Reporting To
- Cafeteria Supervisor / Opener
Job Types: Full-time, Part-time, Freelance
Pay: ₹10,000.00 - ₹25,000.00 per month
Work Location: In person
