Chef

AIMS Institutes; Bengaluru; On-site; INR 600,000 - 840,000; Full time

Job summary

AIMS Institutes in Bengaluru seeks an experienced Chef – Food & Beverage to oversee daily kitchen operations for the institute's cafeteria and hostel. You will plan nutritious menus, ensure food quality and hygiene, supervise staff, and ensure timely meals for students, staff, and guests.

The role requires a degree in hotel management and 5+ years in institutional kitchens with knowledge of South and North Indian cuisines, plus basic food safety understanding.

Qualifications

• Degree in Hotel Management, Catering Technology, or Culinary Arts preferred.
• Minimum 5 years of experience as a Chef in an institutional kitchen, hostel, hotel, or large cafeteria.
• Knowledge of South Indian and North Indian cuisine (multi-cuisine knowledge preferred).
• Basic knowledge of food safety regulations and kitchen management practices.

Responsibilities

• Plan, prepare, and supervise the preparation of daily meals for students, staff, and special events.
• Design balanced, nutritious, and cost-effective menus as per institutional requirements.
• Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms).
• Supervise kitchen staff, assign duties, and ensure discipline and efficiency in kitchen operations.
• Monitor food quality, taste, portion control, and presentation.
• Manage inventory of raw materials, groceries, and kitchen supplies; minimize wastage.
• Coordinate with procurement and administration for timely purchase of food items.
• Maintain cleanliness of kitchen equipment, utensils, and work areas at all times.
• Handle special dietary requirements, festivals, and institutional functions as required.
• Ensure timely meal service as per the institute schedule.
• Maintain kitchen records, stock registers, and hygiene checklists.

Skills

Menu planning

Food quality

Team leadership

Time management

Cost control

Education

Bachelor's in Hotel Management

Job description

Job Description – Chef (Food & Beverage)

Position Title:

Chef – Food & Beverage

Department:

BHM

Reporting To:

Director BHM

Institution:

AIMS Institutes, Peenya Bengaluru

Job Summary

AIMS Institutes is seeking an experienced and skilled Chef – F&B to manage and oversee daily kitchen operations for the institute’s cafeteria/hostel. The candidate will be responsible for planning nutritious menus, maintaining food quality and hygiene standards, managing kitchen staff, and ensuring timely meal service for students, staff, and guests.

Key Responsibilities

• Plan, prepare, and supervise the preparation of daily meals for students, staff, and special events.
• Design balanced, nutritious, and cost-effective menus as per institutional requirements.
• Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms).
• Supervise kitchen staff, assign duties, and ensure discipline and efficiency in kitchen operations.
• Monitor food quality, taste, portion control, and presentation.
• Manage inventory of raw materials, groceries, and kitchen supplies; minimize wastage.
• Coordinate with procurement and administration for timely purchase of food items.
• Maintain cleanliness of kitchen equipment, utensils, and work areas at all times.
• Handle special dietary requirements, festivals, and institutional functions as required.
• Ensure timely meal service as per the institute schedule.
• Maintain kitchen records, stock registers, and hygiene checklists.

Qualifications & Experience

• Degree in Hotel Management, Catering Technology, or Culinary Arts preferred.
• Minimum 5 years of experience as a Chef in an institutional kitchen, hostel, hotel, or large cafeteria.
• Knowledge of South Indian and North Indian cuisine (multi-cuisine knowledge preferred).
• Basic knowledge of food safety regulations and kitchen management practices.

Skills & Competencies

• Strong culinary and menu planning skills
• Knowledge of nutrition and portion control
• Team management and leadership abilities
• Time management and organizational skills
• Cost control and inventory management
• Ability to work under pressure and meet deadlines

Working Conditions

• Full-time position
• On-campus kitchen environment

Skills: management,chef,food quality,operations