Walk-in || Chef

Role & responsibilities

• Prepare vegetarian and non-vegetarian meals for guests and government officials.
• Manage daily guest house food preparation and kitchen activities.
• Supervise canteen operations and kitchen staff.
• Plan monthly menus based on company budget and requirements.
• Review and modify the menu as required.
• Monitor monthly canteen grocery and vegetable requirements.
• Maintain and verify grocery bills, vegetable bills and other canteen expenses.
• Ensure food quality, hygiene and cleanliness in the kitchen and canteen.
• Monitor stock levels and avoid unnecessary food wastage.
• Coordinate with HR/Admin regarding food requirements, budget and manpower.
• Maintain proper records of canteen expenses and monthly consumption.
• Ensure timely preparation and serving of meals.

Preferred candidate profile

• Previous experience as a Chef/Cook in a guest house, hotel, industrial canteen or company kitchen.
• Good knowledge of both vegetarian and non-vegetarian cooking.
• Experience in canteen supervision and menu planning.
• Knowledge of grocery and vegetable purchasing/stock management.
• Ability to manage food preparation according to a fixed budget.
• Good hygiene and housekeeping practices.