Kitchen Chef

1. Job Summary

The Kitchen Chef is responsible for preparing and cooking meals for patients, residents, and staff as per the centre's requirements. The role involves maintaining food quality, kitchen hygiene, safe food handling practices, and timely meal preparation while following the prescribed menu and dietary instructions.

2. Roles and Responsibilities

A. Food Preparation and Cooking

• Prepare and cook meals according to the daily menu and instructions provided by the Head Chef/Management.
• Ensure food is fresh, nutritious, hygienic, and properly cooked.
• Maintain consistency in taste, quality, portion sizes, and presentation.
• Prepare breakfast, lunch, dinner, and snacks as per the scheduled timings.
• Ensure meals are served at the appropriate temperature and on time.

B. Kitchen Hygiene and Food Safety

• Maintain cleanliness in the kitchen, cooking areas, utensils, and equipment.
• Follow proper handwashing and personal hygiene practices while handling food.
• Ensure vegetables, groceries, and other ingredients are cleaned and handled safely.
• Prevent cross-contamination between raw and cooked food.
• Store food items properly and check expiry dates before use.
• Follow the centre's food safety procedures and applicable FSSAI requirements.
• Ensure kitchen waste is disposed of properly.

C. Inventory and Stock Management

• Check the availability of ingredients before starting food preparation.
• Inform the Head Chef or concerned authority about stock shortages and purchase requirements.
• Ensure proper storage of vegetables, groceries, and perishable items.
• Follow FIFO (First In, First Out) and FEFO (First Expired, First Out) practices, as applicable.
• Minimise food wastage and use ingredients responsibly.

D. Kitchen Equipment and Maintenance

• Handle cooking equipment, gas stoves, utensils, and appliances safely.
• Clean and maintain kitchen equipment after use.
• Report equipment breakdowns, maintenance requirements, or safety hazards to the concerned authority.
• Ensure the kitchen is organised and all utensils are stored appropriately after use.

3. Qualifications and Experience

• Minimum qualification: 10th or 12th standard; a culinary or food production certificate is an advantage.
• Previous experience in cooking or working in a commercial, institutional, hospital, or rehabilitation centre kitchen is preferred.
• Basic knowledge of food preparation, cooking techniques, kitchen hygiene, and food safety.
• Ability to prepare meals according to a prescribed menu and follow instructions.

Cuisine Type

1. South Indian

Idli, dosa, upma, pongal, sambar rice, rasam rice

2. North Indian

Chapati, roti, dal, sabzi, paneer curry, pulao

3. Continental

Grilled vegetables, soups, sandwiches, pasta

4. Chinese / Indo-Chinese

Fried rice, noodles, vegetable soup, stir-fried vegetables

5. Punjabi

Dal makhani, chole, paratha, paneer dishes

6. Soft / Pureed Diet

Soft khichdi, mashed vegetables, pureed soups, soft porridge

7. Soup and Light Meals

Vegetable soup, dal soup, porridge, steamed vegetables

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Experience:

• Chef: 2 years (Preferred)

Language:

• Kannada, Hindi, English (Preferred)

Work Location: In person