1. JOB PURPOSE
To prepare high-quality, nutritious, and hygienic meals for hotel staff in the staff cafeteria, adhering to standardized recipes, portion control, and strict food safety practices, while maintaining a clean and organized kitchen environment.
2. KEY RESPONSIBILITIES & DUTIES
A. Food Preparation & Cooking
- Prepare daily staff meals (breakfast, lunch, dinner, and snacks) as per the weekly menu approved by the Executive Chef/Management.
- Cook a variety of Indian and regional dishes (e.g., vegetarian/non-vegetarian curries, rice, dals, vegetables, salads, chapatis, etc.) in bulk quantities while maintaining taste, consistency, and nutritional value.
- Ensure proper portion control and minimize food wastage.
- Follow standardized recipes and cooking techniques to maintain uniformity in quality.
B. Kitchen & Hygiene Management
- Maintain the highest standards of food safety, personal hygiene, and sanitation
- Ensure all kitchen equipment, utensils, and work areas are cleaned and sanitized before and after each shift.
- Dispose of kitchen waste safely and hygienically.
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Health insurance
Work Location: In person
