The Staff Cook is responsible for preparing nutritious, hygienic, and timely meals for hotel staff. This role plays a key part in maintaining staff well-being by delivering quality food while adhering to hygiene and safety standards.
Key Responsibilities:
Prepare and cook daily meals for hotel staff as per the planned menu and dietary requirements.
Ensure food is cooked and served on time for all designated staff meal timings (e.g., breakfast, lunch, dinner).
Maintain cleanliness and hygiene in the staff kitchen and dining area at all times.
Ensure proper storage, handling, and rotation of ingredients to minimize wastage.
Assist in planning staff meals in coordination with the Executive Chef or HR department.
Monitor inventory levels of raw materials and communicate purchasing needs.
Follow food safety, sanitation, and hygiene standards as per hotel and local guidelines.
Clean and sanitize cooking equipment, utensils, and workstations before and after use.
Maintain records related to food consumption, inventory, and waste, if required.
Ensure cost-effective food preparation without compromising on quality.
Requirements:
Proven experience as a Cook or Assistant Cook, preferably in a hotel staff cafeteria or institutional kitchen.
Good knowledge of Indian cuisine (knowledge of multi-cuisine is a plus).
Ability to work in a fast-paced environment and manage large-volume cooking.
Basic understanding of hygiene standards and food safety.
Team player with a positive attitude and strong work ethic.
Educational Qualification:
No formal education required, but a diploma/certificate in culinary arts is a plus.
Work Schedule:
Full-time; rotational shifts including weekends and holidays.
Job Types: Full-time, Permanent
Pay: ?15,000.00 - ?18,000.00 per month
Work Location: In person
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