Head Cook

Jindal Naturecure Institute; Nelamangala; On-site; INR 300,000 - 420,000; Full time

Job summary

Jindal Naturecure Institute seeks a Head Cook for Staff Canteen to oversee daily kitchen operations, plan menus, ensure hygiene, and maintain quality standards. Role includes supervising production, formulating SOPs, and coordinating with stores for ingredients.

The candidate will ensure timely service, proper storage, and compliance with safety protocols in a hospital campus environment.

Responsibilities

• Manage daily kitchen operations and food production.
• Plan menus and ensure variety, taste, quality, and timely service.
• Ensure proper hygiene, food safety, grooming, and kitchen cleanliness.
• Maintain recipes, SOPs, and food quality standards.
• Prepare daily production plans according to staff strength.
• Apply FIFO & LIFO inventory methods.
• Follow weekly fumigation process SOP.
• Conduct quality checks of raw materials before production.
• Check taste, temperature, consistency, freshness, and portions.
• Take corrective action if food quality is not satisfactory.
• Coordinate with stores for daily and weekly requirements.
• Check quality and quantity of received ingredients.
• Ensure proper storage of vegetables, fruits, dairy, and dry stores.
• Ensure kitchen equipment is used safely and correctly.
• Report damaged or unsafe equipment immediately.
• Follow fire safety and emergency procedures.
• Ensure service area is maintained and pest control is scheduled.

Job description

Job Title: Head Cook Staff Canteen
Department: JNI & MCH STAFF CANTEEN

Key Responsibilities:

• Manage daily kitchen operations and food production.
• Plan menus and ensure variety, taste, quality, and timely service.
• Ensure proper hygiene, food safety, grooming, and kitchen cleanliness.
• Maintain recipes, SOPs, and food quality standards. .
• Prepare daily production plans according to staff strength.
• FIFO & LIFO
• Weekly Fumigation Process SOP

Food Quality & Taste:

• Conduct quality checks of raw materials before production. .
• Check taste, temperature, consistency, freshness, and portion size before service.
• Take corrective action immediately if food quality is not satisfactory. .

Purchase & Inventory Coordination:

• Coordinate with stores/procurement for daily and weekly requirements along with Store In charge.
• Check the quality and quantity of received ingredients.
• Ensure proper storage of vegetables, fruits, dairy, dry stores, spices, and other ingredients

Equipment & Kitchen Safety

• Ensure all kitchen equipment is used safely and correctly.
• Conduct regular checks of cooking equipment, knives, chopping boards, gas/electrical equipment, etc.
• Report damaged or unsafe equipment immediately. .
• Follow fire safety and emergency procedures.
• Ensure Service area maintained well.
• Ensure pest control is done as per schedule.
• Control food cast as per standard requirement.Role & responsibilities

Preferred candidate profile