# Job Description – Chef
## Job Title
**Chef**
## Department
Administration / Hospitality
## Reporting To
**Admin Manager / Management**
## Job Purpose
To plan, prepare, and serve high-quality, hygienic, and nutritious food while maintaining excellent standards of taste, presentation, cleanliness, food safety, and kitchen operations.
## Key Responsibilities
* Plan and prepare daily meals, snacks, and special dishes as per the approved menu and requirements.
* Ensure high standards of food quality, taste, presentation, and portion control.
* Maintain proper hygiene, cleanliness, and sanitation in the kitchen and food preparation areas.
* Ensure safe storage, handling, and utilization of raw materials and food items.
* Monitor the freshness and quality of ingredients and avoid unnecessary food wastage.
* Prepare menus based on nutritional requirements, employee preferences, and special occasions.
* Manage kitchen inventory and coordinate requirements for groceries, vegetables, and other food supplies.
* Ensure proper maintenance and cleanliness of kitchen equipment and utensils.
* Follow food safety standards and company policies at all times.
* Supervise and guide kitchen helpers or support staff, where applicable.
* Handle special food arrangements for meetings, guests, events, and company functions.
* Maintain discipline, punctuality, and professional standards within the kitchen.
* Suggest improvements in menu planning, food quality, cost control, and kitchen operations.
* Be available to support additional work requirements during company events, special functions, urgent requirements, or other operational needs.
## Educational Qualification
* Diploma or Certificate in Culinary Arts, Food Production, Hotel Management, or a related field preferred.
* Relevant professional cooking training will be an added advantage.
## Experience
* **3–7 years of relevant experience** as a Chef, Cook, or in a professional kitchen.
* Experience in preparing **Indian, Gujarati, Punjabi, South Indian, Continental, or other cuisines**, as required by the organization.
## Required Skills & Competencies
* Strong cooking and food preparation skills.
* Knowledge of food hygiene and safety standards.
* Menu planning and ingredient management.
* Ability to maintain consistency in taste and quality.
* Knowledge of kitchen inventory and food cost control.
* Time management and ability to work efficiently under pressure.
* Creativity in preparing and presenting food.
* Teamwork and ability to manage kitchen support staff.
## Preferred Skills
* Knowledge of healthy and nutritious meal preparation.
* Experience in catering for large groups, employees, guests, or corporate events.
* Knowledge of special dietary requirements and customized meal preparation.
## Working Hours & Flexibility
* **Regular Working Hours: 8:00 AM to 8:00 PM.**
* The Chef must be willing to work beyond regular working hours whenever required due to **company events, special functions, meetings, guest arrangements, urgent work, or other operational requirements**.
* Overtime work will be required as per company requirements and management instructions.
## Key Performance Indicators (KPIs)
* Food quality and taste consistency.
* Hygiene and food safety compliance.
* Timely preparation and service of meals.
* Control of food wastage and kitchen costs.
* Feedback and satisfaction from employees and guests.
* Proper inventory and stock management.
* Cleanliness and overall maintenance of the kitchen.
## Work Location
**Hari Krishna Exports Pvt. Ltd., Surat**
## Employment Type
**Full-Time**
Pay: ₹23,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Health insurance
Work Location: Hybrid remote in Ichhapore, Surat, Gujarat
