Job Description (JD) – Staff Cook (Staff Canteen)
Department: Kitchen – Staff Canteen
Reports To: Executive Chef / Sous Chef
Job Summary
The Staff Cook is responsible for preparing nutritious, hygienic, and well-balanced meals for hotel employees in the staff canteen. The role ensures food is prepared according to hotel standards, served on time, and complies with food safety and hygiene regulations while maintaining cost control and minimizing waste.
Key ResponsibilitiesFood Preparation
- Prepare breakfast, lunch, dinner, and tea snacks for hotel employees as per the approved menu.
- Ensure meals are cooked in sufficient quantity and served on schedule.
- Prepare vegetarian and non-vegetarian dishes as required.
- Maintain consistency in taste, quality, and presentation of staff meals.
- Assist in menu planning with the Executive Chef or Sous Chef.
Food Safety & Hygiene
- Maintain high standards of personal hygiene and grooming.
- Follow HACCP and food safety procedures during food preparation and storage.
- Ensure all food items are stored at appropriate temperatures.
- Keep the kitchen, equipment, and workstations clean and sanitized.
- Properly label and rotate food items using the FIFO (First In, First Out) method.
Inventory & Cost Control
- Monitor stock levels of food items and inform the supervisor of replenishment needs.
- Minimize food wastage through proper portion control and storage.
- Use ingredients efficiently to maintain food cost targets.
- Assist in receiving and checking supplies for quality and quantity.
Kitchen Operations
- Operate kitchen equipment safely and report any faults immediately.
- Ensure utensils and equipment are cleaned after use.
- Support other kitchen operations when required.
- Follow all hotel policies and safety procedures.
Health & Safety
- Adhere to occupational health and safety standards.
- Use protective equipment where required.
- Report accidents, hazards, or unsafe conditions immediately.
- Ensure compliance with fire safety and emergency procedures.
Qualifications
- SSLC/High School or equivalent.
- Certificate/Diploma in Food Production or Culinary Arts is preferred.
- Basic knowledge of food safety and hygiene practices.
Experience
- Minimum 2–3 years of experience as a cook, preferably in a hotel staff canteen, industrial kitchen, hospital, or institutional catering.
- Experience in preparing meals for 100–300 employees is an advantage.
- or person with 4 to 5 yrs of experience
Skills & Competencies
- Good knowledge of Indian, South Indian, and Kerala cuisine.
- Ability to prepare large quantities of food efficiently.
- Knowledge of food safety, hygiene, and sanitation standards.
- Good time management and organizational skills.
- Ability to work independently and as part of a team.
- Physically fit and able to stand for long hours.
- Positive attitude and willingness to learn.
Key Performance Indicators (KPIs)
- Timely preparation and service of staff meals.
- Food quality and employee satisfaction.
- Compliance with hygiene and food safety standards.
- Minimal food wastage and cost control.
- Kitchen cleanliness and organization.
- Attendance and punctuality.
- Compliance with hotel SOPs and safety regulations.
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Standing for extended periods and lifting kitchen supplies when required.
- Working in a hot kitchen environment.
Grooming Standards
- Wear a clean hotel-issued chef uniform, apron, cap, safety shoes, and gloves where applicable.
- Maintain excellent personal hygiene and professional appearance.
- Follow all hotel grooming and conduct standards.
Pay: ₹20,000.00 - ₹27,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
