Chef

1. Job Purpose

To prepare high-quality, hygienic, and consistent food across South Indian and multi-cuisine menus, ensuring guest satisfaction, food safety, portion control, and efficient kitchen operations in a business hotel environment.

2. Duties and Responsibilities

A. Food Preparation & Production

• Prepare authentic South Indian dishes, including breakfast items, meals, curries, dosas, idlis, appams, and other regional specialities.
• Prepare multi-cuisine dishes as per the hotel menu, including Indian, Chinese, and other assigned cuisines based on operational requirements.
• Ensure consistency in taste, presentation, quality, and portion sizes.
• Prepare food according to guest orders, buffet requirements, and banquet or meeting requirements.
• Follow standard recipes and presentation guidelines.
• Ensure timely preparation and service during breakfast, lunch, dinner, and other meal periods.

B. Menu Planning & Kitchen Operations

• Assist the Head Chef or management in menu planning and introducing new dishes.
• Prepare mise en place before each shift and ensure all ingredients are ready for service.
• Coordinate with the Front Office and F&B team regarding guest requirements, special orders, and meal arrangements.
• Ensure smooth kitchen operations during peak business hours.
• Follow instructions regarding daily specials, buffet menus, and food preparation schedules.

C. Hygiene & Food Safety

• Maintain personal hygiene and professional grooming standards at all times.
• Ensure cleanliness and sanitisation of kitchen workstations, equipment, utensils, and storage areas.
• Follow food safety practices, including proper storage, labelling, temperature control, and FIFO procedures.
• Prevent cross-contamination and ensure safe handling of raw and cooked food.
• Follow applicable food safety regulations and hotel hygiene standards.

D. Inventory & Cost Control

• Check the quality and freshness of ingredients before use.
• Inform the Head Chef or management about stock shortages and ingredient requirements.
• Minimise food wastage and ensure proper utilisation of ingredients.
• Follow portion control and standard recipes to maintain food cost efficiency.
• Assist in stock verification and maintain records of kitchen consumption, wastage, and requisitions as required.
• Ensure proper storage and rotation of food items.

E. Teamwork & Discipline

• Coordinate effectively with kitchen helpers, stewards, and other kitchen staff.
• Maintain discipline, punctuality, and professional conduct.
• Support the team during high occupancy, special events, and increased guest demand.
• Follow duty rosters, kitchen procedures, and instructions from the reporting manager.
• Report equipment breakdowns, safety hazards, and operational issues promptly.

3. Key Performance Areas (KPAs)

• Food Quality: Consistency in taste, flavour, freshness, and presentation.
• Timely Service: Preparation and delivery of food within the required time.
• Menu Execution: Ability to prepare South Indian and assigned multi-cuisine dishes.
• Hygiene & Food Safety: Compliance with hotel hygiene and food safety standards.
• Cost Control: Effective portion control, reduced wastage, and proper ingredient utilisation.
• Inventory Management: Proper storage, stock monitoring, and timely reporting of requirements.
• Teamwork: Coordination with kitchen and service teams.
• Guest Satisfaction: Positive feedback on food quality and overall dining experience.

4. Qualifications & Experience

• Minimum qualification: Relevant culinary training or equivalent practical experience preferred.
• Previous experience as a South Indian Chef, Multi-Cuisine Chef, or Commis Chef with relevant independent cooking skills.
• Experience in a hotel, restaurant, or business hotel kitchen is preferred.
• Strong knowledge of South Indian cuisine and working knowledge of multiple cuisines.
• Knowledge of kitchen hygiene, food safety, portion control, and stock handling.
• Ability to work under pressure and manage multiple food orders efficiently.

5. Skills & Competencies

• Good cooking skills in South Indian cuisine.
• Working knowledge of multi-cuisine food preparation.
• Knowledge of ingredients, spices, recipes, and cooking techniques.
• Time management and organisational skills.
• Attention to detail and commitment to food quality.
• Teamwork, discipline, and willingness to learn.
• Ability to follow standard operating procedures and management instructions.

6. Grooming & Conduct Standards

• Maintain personal hygiene and wear a clean, proper kitchen uniform.
• Keep hair neatly covered and nails short and clean.
• Use appropriate protective equipment as required.
• Maintain a clean and organised workstation.
• Follow hotel policies, safety procedures, and professional conduct standards.

7. Additional Responsibilities

Undertake any additional responsibilities assigned by management from time to time as required by the organisation.

Pay: ₹14,000.00 - ₹34,000.00 per month

Benefits:

• Food provided

Application Question(s):

• How many years of experience do you have as a Chef?

Work Location: In person