Chef Cook

Jacsons Veneers Panels; Kalamassery; On-site; INR 446,000 - 625,000; Full time

Job summary

Jacsons Veneers Panels in Kalamassery, Kerala seeks a Chef - Canteen to manage daily lunch for 75+ employees and supervise a small kitchen team, while ensuring quality, safety and cost control.

The role involves menu planning, bulk cooking, procurement coordination, and collaboration with Admin/HR for events, with a focus on hygiene and equipment upkeep.

Qualifications

• Diploma or certificate in culinary arts or catering required.
• Experience in bulk cooking and planning menus for large groups.
• Strong knowledge of food safety, hygiene and sanitation standards.
• Proven leadership to manage a kitchen team.
• Coordination of procurement including farm-sourced produce.

Responsibilities

• Plan and prepare daily lunch for 75+ employees, ensuring quality and timely service.
• Prepare morning and evening tea service.
• Develop weekly/monthly menus with variety, nutrition and cost considerations.
• Coordinate procurement from external vendors; utilize farm-sourced produce to reduce waste.
• Lead and train the kitchen team: one assistant chef and four staff.
• Maintain hygiene, cleanliness and food safety across kitchen and canteen.
• Monitor stock levels and ensure timely reordering.
• Ensure proper portion control and cost discipline.
• Coordinate with Admin/HR for guest meals or events.
• Ensure equipment maintenance and reporting of repairs.

Skills

Bulk cooking

Menu planning

Food safety

Hygiene & sanitation

Leadership

Procurement coordination

Education

Diploma/Certificate in Culinary Arts or Catering

Job description

Job Title : Chef - Canteen
Reporting to : HOD - Admin
Candidate Profile

1. Diploma/Certificate in Culinary Arts or Catering, or equivalent hands-on experience in institutional/industrial catering
2. Should have experience in bulk cooking and menu planning for large groups (75+ persons)
3. Should have good knowledge of food safety, hygiene, and kitchen sanitation standards
4. Should have good leadership skills to manage and coordinate a kitchen team comprising an Assistant Chef and support staff
5. Should have good coordination skills for procurement planning, including utilization of farm-sourced produce

Duties and Responsibilities

1. Primarily responsible for planning and preparing daily lunch for over 75+ employees, ensuring timely and quality service.
2. Plan and prepare morning and evening tea service for all employees.
3. Prepare weekly/monthly menus, ensuring variety, nutritional balance, and cost-effectiveness.
4. Co-ordinate procurement of groceries and provisions from external vendors, and utilize vegetables sourced from the company's own farming operations, minimizing wastage.
5. Lead, train, and supervise the kitchen team, comprising one Assistant Chef and four kitchen staff, allocating responsibilities and ensuring smooth daily kitchen operations.
6. Maintain hygiene, cleanliness, and food safety standards across the kitchen and canteen area, in line with statutory and internal requirements.
7. Monitor stock levels of kitchen supplies and raw materials, co-ordinating timely replenishment to avoid shortages.
8. Maintain kitchen equipment in good working condition, reporting maintenance requirements promptly.
9. Ensure adherence to portion control and cost discipline to manage canteen expenses effectively.
10. Co-ordinate with Admin/HR for special requirements, such as guest meals, festive occasions, or event catering.

Key Result Areas
You will be primarily responsible for the following key areas:
a

a)Quality, timeliness, and consistency of daily meal service
b)Hygiene and food safety compliance
c)Effective utilization of farm-sourced produce and cost control
d) Team management and kitchen operational efficiency
Key Performance Metrics
The Key Performance Metrics will be handed over to you by the HR