Culinary Chef/Cook

Job location- 3rd Cross, 3rd Block Koramangala, Bangalore

Cook Job Responsibilities

Pleases customers by providing a pleasant dining experience.

Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

Executes cold food production in accordance with standards of plating guide specifications.

Attends to the detail and presentation of each order.

Places and expedites orders.

Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.

Completes hot meal preparation by grilling, sauting, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.

Stores leftovers according to established standards.

Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.

Assists with receipt of deliveries.

Contributes to daily, holiday, and theme menus in collaboration with supervisor.

Ensures smooth operation of cafeteria services during absence of supervisor.

Maintains cleanliness and sanitation of equipment, food storage, and work areas.

Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.

Assists with orienting new employees to their work area.

Listens to customer complaints and suggestions and resolves complaints.

Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.

Cook Qualifications/Skills

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment

Adaptability

Decision-making

Customer service

Oral communication

Planning, problem solving, and teamwork

Developing budgets

Self-motivated

High energy Level

Multi-tasking

Education, Experience, And Licensing Requirements

Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation

Current SERVSAFE certification or has successfully completed a sanitation course within the past year

Associates degree in hotel or institutional food preparation preferred

Current food handlers card and other certification as required by federal/state/local law

High school diploma or GED

Full time