Pantry Cook

The Mirador Hotel; Mumbai; Sur place; INR 167 000 - 257 000; Plein temps

Résumé du poste

The Mirador Hotel in Mumbai is seeking a Pantry Cook for a full-time, on-site position. You will prepare cold kitchen items such as salads, sandwiches, canapés and desserts, following standardized recipes and plating specs to ensure consistent quality.

You will maintain food safety, organize storage, rotate stock, and assist with pantry inventory while coordinating with kitchen staff to support service during busy periods.

Qualifications

• Strong food preparation and culinary skills for pantry and cold kitchen operations.
• Practical cooking knowledge and service standards.
• Clear, professional communication with chefs and service teams.
• Experience in pantry cook or commis role in hotels is beneficial.
• Knowledge of food safety and hygiene; certification is an advantage.
• Ability to work shifts and stand long hours in a high-volume setting.
• Basic culinary education preferred but not mandatory.

Responsabilités

• Prepare cold kitchen items: salads, sandwiches, canapés, desserts and mise en place.
• Follow recipes, portion guidelines and plating specifications.
• Maintain storage, rotate stock, and assist with pantry inventory.
• Coordinate with kitchen staff and support service during busy periods.
• Maintain clean, orderly workstation in compliance with hotel regulations.

Connaissances

Food preparation

Culinary skills

Cooking

Communication

Team coordination

Food safety

Formation

Basic culinary education or vocational training

Description du poste

Role Description

The Pantry Cook is a full-time, on-site role based at The Mirador Hotel in Mumbai. This position is responsible for preparing cold kitchen items such as salads, sandwiches, canapés, desserts, and mise en place for daily service. The Pantry Cook will follow standardized recipes, portion guidelines, and plating specifications to ensure consistency in quality and presentation. Daily tasks include maintaining food safety and hygiene standards, organizing storage areas, rotating stock, and assisting with inventory of pantry ingredients. The role also involves coordinating with other kitchen staff, supporting service during busy periods, and maintaining a clean, orderly work station in compliance with hotel and regulatory requirements.

Qualifications

• Candidates should possess strong Food Preparation and Culinary Skills relevant to pantry and cold kitchen operations.
• Candidates should possess practical Cooking and Food & Beverage skills, including basic knowledge of kitchen equipment and service standards.
• Candidates should possess clear and professional Communication skills to coordinate with chefs, stewards, and service teams.
• Prior experience as a pantry cook, commis chef, or similar kitchen role in hotels, restaurants, or catering is beneficial.
• Knowledge of food safety, hygiene practices, and proper storage, with certification in food handling being an advantage.
• Ability to work shifts, stand for extended periods, and manage multiple tasks in a high-volume environment.
• Basic culinary education or vocational training in hotel management or culinary arts is preferred but not mandatory.