Cook / Chef

Prepare meals according to the approved menu, recipes, and required dietary specifications. Ensure the quality, taste, freshness, and proper cooking of food before serving. Maintain cleanliness and hygiene of the kitchen, utensils, cooking equipment, and workstations. Follow food safety standards, personal hygiene practices, and applicable FSSAI guidelines. Ensure timely preparation and serving of meals as per the daily schedule. Monitor food stock, ingredients, and kitchen supplies and report shortages to the supervisor. Ensure proper storage of raw materials and cooked food, including FIFO practices and expiry-date checks. Follow prescribed portion sizes and special dietary instructions, wherever applicable. Operate kitchen equipment safely and report any equipment malfunction or maintenance requirements. Minimize food wastage and ensure proper disposal of kitchen waste.