CAFETERIA COOK

Core Responsibilities

• Meal Preparation: Cook daily hot and cold meals (grilling, roasting, sautéing, and baking) according to standardized recipes and nutritional guidelines.
• Menu Planning: Assist the Staff Cafeteria Chef or Executive Chef in creating varied, rotational, and healthy menus that accommodate diverse dietary restrictions.
• Mise en Place: Prepare ingredients, check daily food supplies, and organize work stations prior to service hours.
• Food Safety & Sanitation: Maintain strict adherence to HACCP (Hazard Analysis Critical Control Point) protocols, monitor holding temperatures, and record logs.
• Inventory & Stock Control: Rotate stock using the FIFO (First In, First Out) method, label and date all items, and track usage to prevent waste or shortages.
• Kitchen Cleanliness: Ensure daily and weekly sanitation of cooking equipment, storage rooms, counters, and pot-washing areas.
• Staff & Department Support: Collaborate with other back-of-house departments and assist with general kitchen operations or peer orientation when required.

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Work Location: In person