Cook / Chef

Job highlights

• Overtime Pay, PF, ESI (ESIC), Food/MealsJob DescriptionKey Responsibilities
• Lead, supervise and coordinate the complete in-house kitchen team.
• Prepare and manage daily lunch and dinner for 150+ employees, ensuring timely service and consistent quality.
• Design and finalize a weekly menu with variety, nutrition, employee preferences and seasonal availability.
• Prepare and monitor per-plate food cost budgets and control kitchen expenses.
• Manage kitchen inventory, stock levels, procurement, consumption and wastage.
• Maintain adequate stock of vegetables, groceries, dairy, spices and other kitchen supplies.
• Ensure high standards of food hygiene, cleanliness, safety and kitchen discipline.
• Allocate duties and manage attendance, leave and shift schedules for the kitchen team.
• Train and guide kitchen staff on cooking standards, hygiene, portion control and safe food handling.
• Monitor taste, food quality, portion size and consistency before service.
• Coordinate with HR/Admin on meal req

Key Responsibilities • Lead, supervise and coordinate the complete in-house kitchen team. • Prepare and manage daily lunch and dinner for 150+ employees, ensuring timely service and consistent quality. • Design and finalize a weekly menu with variety, nutrition, employee preferences and seasonal availability. • Prepare and monitor per-plate food cost budgets and control kitchen expenses. • Manage kitchen inventory, stock levels, procurement, consumption and wastage. • Maintain adequate stock of vegetables, groceries, dairy, spices and other kitchen supplies. • Ensure high standards of food hygiene, cleanliness, safety and kitchen discipline. • Allocate duties and manage attendance, leave and shift schedules for the kitchen team. • Train and guide kitchen staff on cooking standards, hygiene, portion control and safe food handling. • Monitor taste, food quality, portion size and consistency before service. • Coordinate with HR/Admin on meal requirements, staffing and kitchen operational matters. • Maintain basic records for inventory, consumption, wastage and food costs. Mandatory Experience & Skills • Prior experience in Indian cuisine cooking is required. • Experience as a Head Chef, Senior Chef or Kitchen Supervisor, preferably in a corporate, institutional, hotel or high-volume kitchen. • Strong knowledge of Indian cuisine and large-scale menu planning for 150+ people. • Proven ability to lead and manage a kitchen team. • Good understanding of food costing, portion control, inventory management and wastage reduction. • Strong communication, planning, time-management and problem-solving skills. • Knowledge of food safety, kitchen hygiene and safe food-handling practices. What We Offer • 2 meals per day provided by the company – lunch and dinner. • Accommodation provided by the company. • Leave Encashment as per company policy. • Overtime Payment for eligible additional working hours as per company policy. • Stable employment with an in-house corporate kitchen team. • Opportunity to independently contribute to menu planning, kitchen operations and cost management. Ideal Candidate A hands-on kitchen leader with strong Indian cuisine expertise who can balance taste, hygiene, team management and cost efficiency while ensuring a reliable daily meal experience for 150+ employees.