Pratap'S Kitchen

A Cook/Chef in a hotel is responsible for preparing, cooking, and presenting a wide variety of dishes to ensure high-quality dining experiences for guests. They maintain kitchen hygiene, follow food safety standards, and work closely with the kitchen team to deliver meals on time. A hotel chef is skilled in menu planning, food presentation, and managing kitchen operations while minimizing waste and controlling costs. Key Responsibilities: Prepare and cook dishes according to hotel standards and guest preferences. Maintain cleanliness, organization, and hygiene in the kitchen. Ensure proper storage and handling of ingredients. Assist in menu planning and contribute to new recipe ideas. Supervise kitchen staff and coordinate food preparation during peak hours. Monitor food quality, portion sizes, and presentation before serving. Comply with health, safety, and sanitation regulations. Skills Required: Strong knowledge of cooking techniques and cuisines. Creativity in food presentation and recipe development. Time management and ability to work under pressure. Teamwork and leadership skills (for senior chefs). Knowledge of food safety and hygiene standards.