Cook / Chef

Role Overview

We are seeking a skilled Cook/Chef to lead and manage an in-house corporate kitchen in Ahmedabad, Gujarat, responsible for preparing lunch and dinner meals for over 150 employees daily. The position demands expertise in Indian culinary practices, team supervision, menu design, cost control, and maintaining food safety standards.

Key Duties and Responsibilities

• Lead and coordinate all activities of the kitchen team ensuring smooth operation.
• Prepare and serve lunch and dinner meals for more than 150 employees on a daily basis with punctuality and consistent quality.
• Create and finalize diverse weekly menus factoring in nutrition, employee preferences, and seasonal ingredient availability.
• Manage and monitor per-plate food cost budgets and control expenses within the kitchen.
• Oversee kitchen inventory, including stock levels, procurement, consumption, and minimize wastage.
• Maintain adequate supplies of vegetables, groceries, dairy products, spices, and other kitchen essentials.
• Ensure strict adherence to food hygiene, kitchen cleanliness, safety protocols, and overall discipline.
• Assign duties, manage attendance, leaves, and shifts of kitchen staff.
• Train kitchen personnel on cooking standards, hygiene protocols, portion sizes, and safe food handling procedures.
• Monitor food taste, quality, portion sizes, and consistency prior to service.
• Coordinate with HR and administrative departments regarding meal requirements, staffing, and operational issues.
• Keep records pertaining to inventory, consumption, wastage, and food costs.

Required Experience and Skills

• Proven prior experience in cooking Indian cuisine is mandatory.
• Previous roles such as Head Chef, Senior Chef, or Kitchen Supervisor in a corporate, institutional, hotel, or high-volume kitchen environment.
• Expertise in large-scale menu planning for over 150 people with strong Indian cuisine knowledge.
• Demonstrated leadership abilities in managing kitchen teams effectively.
• Good grasp of food costing, portion control, inventory management, and wastage prevention.
• Excellent communication, organizational, time management, and problem-solving capabilities.
• In-depth knowledge of food safety regulations, kitchen hygiene practices, and safe food handling.

What We Provide

• Two daily meals provided (lunch and dinner).
• Company accommodation available.
• Leave encashment following company policy.
• Overtime payment for qualifying additional work hours as per policy.
• Secure employment within a stable in-house corporate kitchen team.
• Opportunity to take independent responsibility for menu planning, kitchen operations, and financial management related to food costs.

Ideal Candidate Profile

The ideal applicant is a proactive kitchen leader with profound Indian cooking expertise who can adeptly balance flavor, hygiene, workforce management, and cost efficiency to reliably serve high-quality daily meals to over 150 employees.