Chef

Key Responsibilities  Plan and prepare daily meals for staff, guests, and senior leadership  Ensure consistent taste, quality, hygiene, and presentation  Develop weekly menus aligned with nutrition, variety, and cost efficiency  Maintain a clean and compliant kitchen environment as per FSSAI standards  Manage procurement, vendor coordination, stock levels, and cost control  Oversee portioning, avoid wastage, and maintain food cost discipline  Train, supervise, and guide kitchen support staff  Support meal requirements for meetings, visitors, and corporate events  Maintain kitchen equipment, safety protocols, and operational SOPs Eligibility Experience  Mandatory degree/diploma in Hotel Management from a recognized institute  Prior professional experience as a Chef in hotels, corporate kitchens, or industrial catering  5–10 years of hands-on culinary experience  Strong knowledge of Indian, continental, and healthy meal preparations  Experience in high-volume cooking, cafeteria operations, and kitchen management