Chef

Job Description – Chef (Food & Beverage) Position Title: Chef – Food & Beverage

Department: BHM

Reporting To: Director BHM

Institution: AIMS Institutes, Peenya Bengaluru

Job Summary AIMS Institutes is seeking an experienced and skilled Chef – F&B to manage and oversee daily kitchen operations for the institute’s cafeteria/hostel. The candidate will be responsible for planning nutritious menus, maintaining food quality and hygiene standards, managing kitchen staff, and ensuring timely meal service for students, staff, and guests.

Key Responsibilities

• Plan, prepare, and supervise the preparation of daily meals for students, staff, and special events.
• Design balanced, nutritious, and cost-effective menus as per institutional requirements.
• Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms).
• Supervise kitchen staff, assign duties, and ensure discipline and efficiency in kitchen operations.
• Monitor food quality, taste, portion control, and presentation.
• Manage inventory of raw materials, groceries, and kitchen supplies; minimize wastage.
• Coordinate with procurement and administration for timely purchase of food items.
• Maintain cleanliness of kitchen equipment, utensils, and work areas at all times.
• Handle special dietary requirements, festivals, and institutional functions as required.
• Ensure timely meal service as per the institute schedule.
• Maintain kitchen records, stock registers, and hygiene checklists.

Qualifications & Experience

• Degree in Hotel Management, Catering Technology, or Culinary Arts preferred.
• Minimum 5 years of experience as a Chef in an institutional kitchen, hostel, hotel, or large cafeteria.
• Knowledge of South Indian and North Indian cuisine (multi-cuisine knowledge preferred).
• Basic knowledge of food safety regulations and kitchen management practices.

Skills & Competencies

• Strong culinary and menu planning skills
• Knowledge of nutrition and portion control
• Team management and leadership abilities
• Time management and organizational skills
• Cost control and inventory management
• Ability to work under pressure and meet deadlines

Working Conditions

• Full-time position
• On-campus kitchen environment

Skills: management,chef,food quality,operations