All Rounder Chef

The All‑Rounder Chef is responsible for preparing and cooking a wide variety of dishes across multiple cuisines, managing day‑to‑day kitchen operations, and ensuring high standards of food quality, hygiene, and presentation at all times.

Key responsibilities

Prepare, cook, and present a variety of dishes (starters, mains, snacks, breads, gravies, rice, etc.) according to standard recipes and portion sizes.

Handle multiple sections of the kitchen as needed (tandoor, Chinese, Indian gravy, fryer, grill, fast food, etc.), stepping in wherever there is a requirement.

Set up the kitchen each shift with required utensils, equipment, and ingredients, ensuring everything is clean, labelled, and ready for service.

Study each recipe, gather all necessary ingredients, and cook food in a timely manner during peak hours.

Check taste, texture, temperature, and presentation of all dishes before they leave the kitchen.

Maintain strict hygiene and sanitation standards, including proper food storage, rotation, and cleaning of work areas and equipment.

Monitor stock levels, inform management of shortages, and help with daily/weekly ordering and inventory.

Train and guide junior cooks, helpers, and kitchen staff on basic prep, cooking methods, and cleanliness.

Assist with menu planning, daily specials, costing, and recipe standardization based on customer demand and food cost targets.

Follow all food safety regulations and internal SOPs; reduce wastage and control portion sizes.

Skills and qualificationsProven experience as a Chef / All‑Rounder Cook in a restaurant, hotel, or cloud kitchen.

Ability to cook confidently in at least two or more cuisines (for example: North Indian, South Indian, Chinese, tandoor, or fast food).

Strong knowledge of basic cooking techniques, cutting methods, gravies, marinades, frying, grilling, and plating.

Familiarity with kitchen equipment such as ovens, grills, fryers, tandoor, and mixers.

Good time‑management skills and ability to handle rush hours calmly and efficiently.

Understanding of FSSAI / basic food safety, hygiene, and temperature control practices.

Team player with a positive attitude and willingness to support all sections as required.

Job Type: Full-time

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person