7176 Cooking Jobs - Page 43

Company Overview Ajanta Soya Limited was incorporated on January 13, 1992, under the Companies Act, 1956. The company is a prominent player in the manufacturing of Vanaspati, Cooking Oils, and Specialty Fats, with a primary focus on products such as biscuits, puffs, pastries, and other applications. With a strong presence in the market for over 3 decades, ASL has demonstrated continuous expansion, industry leadership, and a commitment to delivering high-quality products. Location: Bhiwadi, Rajasthan Job Overview The Packaging cum Dispatch Head is responsible for overseeing the complete end-to-end operations from product packing to final dispatch. This role ensures efficient and timely packing of products, maintains inventory accuracy, manages dispatch operations including scheduling and tracking of trucks and tankers, and ensures adherence to quality and safety standards. The position requires coordination with multiple teams including production, finance, sales, and operations to ensure seamless workflow from packing to delivery. KRA & KPI Key Result Areas (KRA) Key Performance Indicators (KPI) All Packing Should Be Done on Time % Packing Not Done on Time All Vehicle Loading Should Be Done on Time % Loading Not Done on Time All Production Vouchers Should Be Entered on Time % Production Vouchers Not Done on Time All Tankers Should Be Loaded Properly % Tankers Not Loaded Properly All Packing Quality Complaints Should Be Resolved on Time % Complaints Not Resolved on Time All Trucks Should Be Dispatched Within 24 Hours % Dispatches Not Done on Time All Tanker Should Be Dispatched Within 24 Hours % Dispatches Not Done on Time All Invoices Should Be Matched Count of Total Invoices / Oil Invoices Protocols Receive and review packing requirements on daily basis Review and check that the packing area is clear and hygienic Check the quality of packing at hourly intervals to ensure all packing is done neatly Timely start the packing machine and align contractors & workers accordingly Ensure packing material inventory is sufficient for next day plan Ensure plant has sufficient stock in inventory to carry out packing during entire day General inventory management of preventive maintenance is available Ensure that all dispatch-related documents are verified and signed by authorized personnel before being processed Ensure tankers are dispatched according to pre-established schedules with appropriate records maintained Regular follow-up with accounts and finance teams to ensure overdue payments are collected Maintain an updated tanker plan with accurate details such as the bargain number Adhere to dispatching protocols for accurate record-keeping in the 1.3 tanker sheet and other relevant documents Role Tasks 1. Stock Management & Inventory Control Check stock of finished goods and packing materials in the godown daily. Verify physical stock regularly (VP, R.O., Bakery) and ensure it matches Tally records. Maintain the FIFO (First-In-First-Out) system for stock handling. Conduct regular checks for old goods stock and ensure proper stock rotation. Highlight if any stock holds for more than 1 week. Cross-verify all stock entries and physical stock for discrepancies 2. Production Planning & Reporting Review daily packing plan based on the ASL FG production sheet. Check and ensure daily R. Oil filling and Vanaspati filling reports in designated books Monitor and check the dashboard daily to ensure updates are accurate. Fill in and maintain the tanker sheet whenever a tanker is loaded Update and submit all required reports 3. Operational Management Start machines at the correct time and ensure smooth operations Ensure machines are cleaned thoroughly before releasing labor after shifts Ensure cleanliness of the packing area every morning Check and arrange stock material, packing material, and verify placement of labels Coordinate with the tanker fleet and ensure appropriate tankers are called as per dispatch plan Confirm that drivers are informed and ready for departure as scheduled 4. Quality Assurance & Compliance Regularly check the weight of tins to ensure accuracy Verify and monitor the loading of vehicles to ensure proper handling Ensure stock materials in the godown are arranged properly Coordinate with logistics and production teams for smooth operations 5. Invoice Management & Documentation Ensure that all dispatch invoices are checked for proper signatures and accuracy Verify that invoices align with dispatched products and transport documentation Create dispatch invoices in accordance with planned deliveries Cross-check product bills to ensure they match dispatch invoices and product quantities Ensure that product bills are accurately checked for each dispatched tanker 6. Payment & Financial Coordination Monitor overdue payments for trucks and tankers Follow up with finance or accounts department to ensure timely collection of payments Keep records of payment status and take necessary actions to resolve overdue payments 7. Transportation & Logistics Planning Plan the dispatch of tankers according to daily/weekly schedule Assign appropriate tanker numbers along with relevant bargain numbers for tracking Ensure that tanker routes and schedules are optimized for efficiency Regularly check TPT bilty documentation to ensure trucks/tankers are inspected every 10 days Ensure TPT bilty aligns with dispatch requirements and compliance regulations Skills Required Strong organizational and time-management skills Attention to detail for accurate invoice and documentation processing Proficiency in using dispatch management systems and dashboards Proficiency in Tally software Ability to operate and troubleshoot packaging machinery Excellent communication skills for coordination with tankers, drivers, and internal teams Problem-solving and decision-making skills Ability to work under pressure and manage multiple tasks simultaneously Experience in handling daily dispatch of 300 to 400 tons, 30 to 40 trucks Excellent organizational and time management skills Knowledge Required Strong understanding of packing processes, materials, and equipment Knowledge of inventory management and FIFO practices Familiarity with hygiene and safety standards in a production environment Understanding of stock management systems Knowledge of dispatch and logistics operations Understanding of invoicing and payment processes Familiarity with tanker management and planning Knowledge of legal regulations concerning transport and dispatch operations Understanding of packing of pouches, bottles, tins, boxes, etc. Proficient in Microsoft Excel or similar software for maintaining records

Job Summary: The Indian Chef will be responsible for preparing and presenting authentic Indian cuisine that aligns with traditional culinary techniques. The role involves handling kitchen operations specific to Indian food, supervising junior chefs, and maintaining high standards of food hygiene and quality. Key Responsibilities: Prepare a wide variety of Indian dishes including gravies, curries, breads (roti, naan), rice, snacks, and tandoori items. Ensure consistent quality, taste, and presentation of all food items. Supervise kitchen operations for Indian cuisine section. Develop and update Indian menus in collaboration with the Executive Chef. Maintain inventory of Indian spices and ingredients; manage procurement and storage. Train and mentor junior kitchen staff. Maintain food cost within budget and minimize wastage. Ensure adherence to health, hygiene, and safety standards as per FSSAI norms. Requirements: Minimum 4–5 years of experience in Indian cooking (hotel/resort experience preferred). Strong knowledge of regional Indian cuisines and traditional methods. Ability to handle Tandoor and bulk preparations. Culinary diploma or relevant certification preferred. Ability to work under pressure and manage high-volume operations. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus

Here’s a sample Job Description (JD) for an Office Boy position. You can customize it based on your company's specific needs: Job Title: Office Boy Location: [Your Company Name & Location] Job Type: Full-time / Part-time Reports To: Admin Officer / Office Manager Job Summary: We are looking for a reliable and hardworking Office Boy to support day-to-day office operations. The ideal candidate will be responsible for basic clerical tasks, maintaining cleanliness, and providing general support to staff and visitors. Key Responsibilities: Serve beverages (tea/coffee/water) to staff and visitors. Clean and maintain the office premises, including restrooms, pantry, and meeting rooms. Handle office errands such as photocopying, filing, and organizing documents. Assist in setting up meeting rooms and preparing materials. Manage courier and mail services (incoming and outgoing). Run outside office errands (e.g., bank, post office, suppliers) as needed. Monitor and refill office supplies and pantry items. Dispose of garbage properly and maintain hygiene standards. Provide basic support to administrative staff and respond to requests as needed. Requirements: High school diploma or equivalent preferred. Prior experience as an office boy/helper is a plus. Honest, punctual, and physically fit. Ability to follow instructions and work independently. Courteous and presentable with a positive attitude. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Experience: Cooking: 2 years (Required) Cleaning : 2 years (Required) Office boy: 2 years (Required) Work Location: In person

Description Job Location: Balangir, Odisha About the role: The Survey Engineer role will work on installations & commissioning post sales. This person will be accountable to drive quality installations and its monitoring. This role will manage the vendors for installation and sourcing along with optimal customer centricity and inclusivity. This role will supervise a team of installers and monitor the work. Key Responsibilities Work on site inspection, prepare ite survey and Bill of Materials (BOM) report in alignment with the Solar engineer Work on overall proceedings during installation work executed by EPC vendor on site and share completion report. Post Net-metering at customer premises, plant activation and application installation on customer device. Work on post installation survey Controlling end-to-end operations for rooftop solar projects. Skills, Knowledge and Expertise 1-3 years of professional work experience Previous experience in driving sales within the same channel or from a similar industry Good Collaboration skills & ability to build strong partnerships with business partners & internal stakeholders Good connect and network within the industry Problem-solving skills, critical thinking logical reasoning & data analysis Benefits Professional growth in a dynamic, rapidly expanding, high-social-impact industry An open-minded, collaborative culture made up of enthusiastic colleagues who are driven by the challenge of innovation towards profound impact on people and the planet. A truly multicultural experience: you will have the chance to work with and learn from people from different geographies, nationalities, and backgrounds. Structured, tailored learning and development programs that help you become a better leader, manager, and professional through the Sun King Center for Leadership. About Sun King Sun King is the world’s leading off-grid solar energy company, combining cutting-edge product design, fintech, and field operations to deliver energy access for the 1.8 billion people who live without an affordable and reliable electric-grid connection. Sun King has connected more than 20 million homes to solar power across Africa and Asia, adding over 200,000 homes each month. Sun King makes solar products affordable to low-income households and businesses via ‘pay-as-you-go’ purchase financing. Sun King installs solar after customers pay a small deposit. Customers then make small, manageable payments of as little as US $0.11 a day via mobile money or cash. Instead of paying for expensive, polluting, and health-damaging kerosene for lighting or diesel for power, customers unlock savings through accessing solar power and after one to two years of payments, customers own their solar equipment outright. To date, our Sun King solar products have saved customers more than $4 billion cumulatively. Sun King collects payments digitally through mobile money systems and its 28,000 field agents — over 650,000 payments each day. Embedded electronics inside each Sun King device regulate usage based on payments, similar to the operation of a pre-paid mobile or electricity meter. From cost-effective solar systems that provide home lighting and phone charging to robust solar inverters that can power high-energy appliances such as laptops, computers, refrigerators, and more, effectively acting as a full stand-in for grid power, Sun King’s products cater to a wide range of income segments and energy needs. Leveraging its proven distribution network and brand, Sun King is expanding its range of products and services to encompass clean cooking, electric mobility, entertainment, and more, aiming to address the needs of our underserved customers. Sun King employs 2,800 full-time staff in 12 countries, with specialties spanning product design, data science, logistics, customer service, sales, software, operations, and more — all with a passion to serve off-grid families. Sun King is committed to gender diversity in the workplace. Women represent 44% of Sun King’s workforce.

Supervise and manage daily operations and staff. Ensure compliance with company policies and regulations. Monitor and report on performance metrics and KPIs. Collaborate with cross-functional teams on business initiatives. Provide training and support to team members. Maintain accurate records of operations and activities.

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

To manage the team and manage the house keeping activities at the site Key Responsibilities Direct and manage the work of cleaning personnel in hotels, hospitals, schools and colleges, and other enterprises and organizations Assign work duties, evaluate performance, and train new personnel in policies and procedures, as well as operation of cleaning and maintenance equipment Handle complaints, and all housekeeping-related customer service concerns and resolve any problems efficiently Maintain inventory records of cleaning and other supplies, and may handle purchasing of materials and equipment maintenance services Keep track of room check-out and check-in schedules to assign room cleaning tasks to workers Supervising a housekeeping department requires someone with good management and communication skills Qualifications: Should have managed a team Know the job well

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail