Head Cook at Staff Cafeteria

Jindal Aluminium; Nelamangala; Sur place; INR 166 000 - 240 000; Plein temps

Résumé du poste

Head Cook Staff Cafeteria at Jindal Naturecure Institute & Manav Charitable Hospital seeks an experienced culinary lead to manage daily kitchen operations, plan menus, ensure hygiene, taste, and timely service for staff meals.

You will supervise food production, maintain recipes and SOPs, perform quality checks, coordinate with stores for daily supplies, ensure proper storage of ingredients and safe operation of all kitchen equipment.

Responsabilités

• 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
• 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.
• 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
• 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 cost as per standard requirement.

Description du poste

Job Title: Head Cook Staff Cafeteria
Department: Jindal Naturecure Institute & Manav Charitable Hospital Staff Cafeteria

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