Chef

1. Meal Preparation & Cooking:

• Prepare all meals, including breakfast, lunch, dinner, and snacks, based on guest preferences and dietary requirements.
• Ensure the highest standards of food quality, presentation, and taste.
• Cater for specific guest dietary restrictions, allergies, or preferences (vegetarian, vegan, gluten-free, etc.).
• Ensure proper portion control and minimize food waste.

2. Kitchen Management:

• Manage all aspects of kitchen operations, including ordering, inventory, and food storage.
• Cleanliness and hygiene of the kitchen, ensuring it complies with all safety and health standards.
• Maintain kitchen equipment and utensils, ensuring they are in proper working order.
• Manage food inventory and ensure that supplies are stocked, ordering new stock as needed.

3. Guest Interaction:

• Provide personalized meal experiences based on guest preferences or special occasions (e.g., birthdays, anniversaries).
• Engage with guests regarding meal options, suggesting local specialties, and gathering feedback to enhance their culinary experience.
• Maintain a calm, friendly, and professional demeanor when interacting with guests.

4. Safety & Hygiene:

• Adhere to local food safety and hygiene regulations, ensuring all food preparation areas are sanitized regularly.
• Maintain and ensure the proper use of kitchen equipment to minimize accidents and damage.

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Skills and Qualifications:

• Experience:
• Minimum 3-5 years of experience as a chef, preferably in a boutique property, resort, or private establishment. Experience in a small, independent kitchen is ideal.
• Ability to cook a wide variety of cuisines, including Indian, Chinese and Continental & Tandoor.
• Skills:
• Strong culinary skills, with an emphasis on high-quality meal preparation and presentation.
• Ability to work independently and manage all aspects of the kitchen, from cooking to cleanliness and inventory.
• Good knowledge of food safety standards, hygiene practices, and kitchen safety.
• Excellent time management skills, especially in a small kitchen with limited resources.
• Ability to handle the stress of cooking and serving in a small, intimate setting with varied guest needs.
• Personal Traits:
• Dependable, responsible, and trustworthy—someone who can work independently.
• Strong attention to detail, particularly in taste, presentation, and cleanliness.
• Excellent communication skills to interact with guests and any support staff (if applicable).
• Creative, with a passion for food and hospitality.

Job Type: Full-time

Base Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

• Competitive salary and incentives
• Staff meals and Accomodation Provided
• Training and career growth opportunities

Education:

• Higher Secondary(12th Pass) (Required)

Experience:

• Cooking: 3 years (Required)

Language:

• Hindi (Required)
• English (Preferred)

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

• Food provided
• Paid sick time

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• Chef: 3 years (Required)

Work Location: In person