Center Manager

Hlfppt; Kanpur Nagar; On-site; INR 167,000 - 279,000; Full time

Job summary

Hlfppt in Kanpur is seeking a dedicated Chef to prepare nutritious meals for trainees and staff at the training center. You will plan menus, manage kitchen operations, and ensure safety and cleanliness in a fast-paced environment.

The role requires hands-on cooking for Indian dishes, attention to portion control, and adherence to dietary requirements while maintaining taste and quality across meals.

Qualifications

• 12th pass education required.
• Ability to prepare a variety of Indian dishes, meals, and snacks.
• Plan daily and weekly menus with balanced and nutritious meals.
• Maintain cleanliness and follow food safety standards.

Responsibilities

• Prepare breakfast, lunch, dinner, and snacks as per the approved menu.
• Ensure meals are prepared on time and served in appropriate quantities.
• Maintain the taste, quality, and nutritional value of food.
• Prepare different dishes according to the approved menu and dietary requirements.
• Ensure proper use of kitchen equipment, utensils, and cooking ingredients.

Skills

Cooking skills

Menu planning

Food preparation

Food safety hygiene

Kitchen management

Inventory management

Time management

Bulk cooking

Food quality control

Kitchen equipment handling

Education

12th Pass

Job description

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The Chef is responsible for preparing nutritious, hygienic, and quality meals for trainees and staff residing at the training center or hostel. The Chef will ensure proper meal planning, food preparation, kitchen cleanliness, inventory management, safe food handling, and compliance with food safety standards and organizational guidelines.

• Prepare breakfast, lunch, dinner, and snacks as per the approved menu.
• Ensure meals are prepared on time and served in appropriate quantities.
• Maintain the taste, quality, and nutritional value of food.
• Prepare different dishes according to the approved menu and dietary requirements.
• Ensure proper use of kitchen equipment, utensils, and cooking ingredients.

12th Pass

Cooking Skills – Ability to prepare a variety of Indian dishes, meals, and snacks.

Menu Planning – Planning daily and weekly menus with balanced and nutritious meals.

Food Preparation – Knowledge of ingredient preparation, cooking techniques, and portion control.

Food Safety and Hygiene – Maintaining cleanliness and following food safety standards.

Kitchen Management – Managing daily kitchen operations and ensuring timely meal preparation.

Inventory Management – Monitoring food stocks, checking ingredient quality, and maintaining stock records.

Time Management – Preparing and serving meals according to the prescribed schedule.

Bulk Cooking – Preparing meals in large quantities for trainees and hostel residents.

Food Quality Control – Maintaining food taste, freshness, quality, and consistency.

Kitchen Equipment Handling – Safe operation and basic maintenance of kitchen equipment.