Chef

Description

Key Responsibilities**Ingredient Preparation and Seasoning**
- **Preparing Ingredients**: This includes washing, chopping, and measuring ingredients needed for meal preparation.
- **Seasoning**: Proper seasoning is essential to enhance flavors while adhering to dietary restrictions.

**Inventory Management**
- **Taking Inventory**: Regularly checking stock levels of ingredients and supplies to ensure everything is available for meal preparation.
- **Maintaining Inventory**: Keeping track of what is on hand, what needs to be ordered, and monitoring expiration dates to minimize waste14.
- **Organizing Supplies**: Ensuring that all items are stored correctly, labeled, and easily accessible to streamline cooking processes5.

**Food Safety and Hygiene**
- **Following Food Safety Standards**: Adhering to hygiene protocols to prevent contamination and ensure food safety for patients45.
- **Monitoring Food Quality**: Regular checks on food quality and presentation to meet hospital standards1.

**Meal Preparation**
- **Cooking Meals**: Preparing meals according to specific dietary requirements set by dietitians, ensuring they are nutritious and well-balanced12.
- **Presentation**: Ensuring that meals are presented attractively as directed by the chef de partie.

**Coordination with Staff**
- **Communicating with Chefs and Supervisors**: Maintaining effective communication with kitchen leadership to ensure smooth operations.
- **Managing Kitchen Staff**: Supervising food preparation activities and coordinating tasks among kitchen staff23.

**Menu Planning and Suggestions**
- **Assisting with Menu Planning**: Contributing ideas for new meal options that align with patient dietary needs while considering seasonal ingredients1.
- **Dietitian Coordination**: Working closely with dietitians to ensure that all meals meet the specific nutritional requirements of patients4.

**Cleaning and Maintenance**
- **Basic Cleaning Duties**: Ensuring cleanliness in the kitchen environment, which includes cleaning surfaces, equipment, and storage areas3.
- **Equipment Maintenance**: Regular checks on kitchen equipment to ensure it is functioning properly and safely.

Preferred Education

12th Arts/ Commerce, BA (Bachelors Of Arts), BHMCT (Bachelor of Hotel Management and Catering Technology), BHM (Bachelor in Hospital Management)

Pay: Up to ₹21,000.00 per month

Schedule:

- Day shift

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 1 year (preferred)
- total work: 1 year (preferred)

Work Location: In person