Food Preparation: Prepare ingredients (cutting, marinating, seasoning) for dishes. Follow standard recipes and presentation guidelines. Cooking and Plating: Cook meals according to menu specifications. Ensure proper presentation, portioning, and garnishing of food items. Kitchen Management: Maintain cleanliness and organization of the kitchen. Ensure all utensils, equipment, and workstations are sanitized and ready. Inventory and Stock Control: Monitor inventory levels and inform about shortages. Assist in receiving and storing food supplies. Quality Control: Maintain food quality, taste, and consistency. Check food before serving to ensure it meets hygiene and safety standards. Time Management: Ensure timely preparation and service of meals. Coordinate cooking times with other kitchen staff for smooth operation. Compliance and Safety: Follow all food safety and hygiene standards (e.g., FSSAI, HACCP). Use kitchen equipment safely and responsibly. Team Collaboration: Work with other chefs, cooks, and kitchen helpers. Support team members during peak hours or events. Menu Support (for Senior Chefs): Assist in planning or innovating new menu items. Participate in food tastings or trials for seasonal updates. Waste Management: Minimize food wastage through efficient practices. Ensure leftovers are stored or disposed of correctly.

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Cook / Chef

Koramangala, Bengaluru/Bangalore

1.0 - 31.0 yrs

INR 1 - 2 Lacs

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Cook / Chef