Walk-in | Chef

Snj Distillers; Pennadam; On-site; INR 279,000 - 469,000; Full time

Job summary

Snj Distillers in Tamil Nadu invites a seasoned Chef/Cook to manage our guest house kitchen. You will prepare vegetarian and non-vegetarian meals for guests and government officials, and oversee daily kitchen activities to ensure timely service.

You will plan monthly menus within budget, supervise canteen staff, monitor stock and expenses, and maintain strict hygiene. Coordination with HR/Admin on food requirements and manpower is essential.

Qualifications

• Experience as Chef/Cook in guest houses, hotels, canteens or company kitchens.
• Proficient in vegetarian and non-vegetarian cooking.
• Experience in canteen supervision and menu planning.
• Knowledge of grocery and vegetable purchasing/stock management.
• Ability to manage food preparation within a fixed budget.
• Strong hygiene and housekeeping practices.

Responsibilities

• Prepare vegetarian and non-vegetarian meals for guests and government officials.
• Manage daily guest house food preparation and kitchen activities.
• Supervise canteen operations and kitchen staff.
• Plan monthly menus based on company budget and requirements.
• Review and modify the menu as required.
• Monitor monthly canteen grocery and vegetable requirements.
• Maintain and verify grocery bills, vegetable bills and other canteen expenses.
• Ensure food quality, hygiene and cleanliness in the kitchen and canteen.
• Monitor stock levels and avoid unnecessary food wastage.
• Coordinate with HR/Admin regarding food requirements, budget and manpower.
• Maintain proper records of canteen expenses and monthly consumption.
• Ensure timely preparation and serving of meals.

Skills

Vegetarian cooking

Non-vegetarian cooking

Menu planning

Budget management

Hygiene practices

Stock management

Job description

Role & responsibilities

• Prepare vegetarian and non-vegetarian meals for guests and government officials.
• Manage daily guest house food preparation and kitchen activities.
• Supervise canteen operations and kitchen staff.
• Plan monthly menus based on company budget and requirements.
• Review and modify the menu as required.
• Monitor monthly canteen grocery and vegetable requirements.
• Maintain and verify grocery bills, vegetable bills and other canteen expenses.
• Ensure food quality, hygiene and cleanliness in the kitchen and canteen.
• Monitor stock levels and avoid unnecessary food wastage.
• Coordinate with HR/Admin regarding food requirements, budget and manpower.
• Maintain proper records of canteen expenses and monthly consumption.
• Ensure timely preparation and serving of meals.

Preferred candidate profile

• Previous experience as a Chef/Cook in a guest house, hotel, industrial canteen or company kitchen.
• Good knowledge of both vegetarian and non-vegetarian cooking.
• Experience in canteen supervision and menu planning.
• Knowledge of grocery and vegetable purchasing/stock management.
• Ability to manage food preparation according to a fixed budget.
• Good hygiene and housekeeping practices.