Chef

A chef for an institution typically manages the food preparation and culinary services for a large organization. Their role is not just about cooking, but also about managing staff, ensuring food safety, budgeting, and maintaining high standards for quality and nutrition.

Here's a breakdown of what the job may involve:

Key Responsibilities:

Menu Planning:

Designing diverse and balanced and nutritious menus that meet the dietary needs of a wide range of people(e.g students,patients,staff)

Adhering toinstitutional policies on nutrition and dietary restrictions.

Food Preparation & Cooking:

• Overseeing the day-to-day cooking operations, ensuring that meals are prepared efficiently and with high-quality ingredients.
• Supervising and assisting in cooking techniques and food production to maintain consistency.

Kitchen Management:

• Supervising kitchen staff, including cooks, prep workers, dishwashers, and food servers.
• Ensuring staff are trained in proper food handling, sanitation, and safety protocols.
• Managing inventory of ingredients and supplies, ordering food and equipment as needed.

Food Safety & Hygiene:

• Ensuring that the kitchen follows all health and safety regulations.
• Implementing and maintaining food storage procedures, such as correct temperatures and expiration dates.

Collaboration with Other Departments:

• Working closely with nutritionists, dietitians, and other professionals to create menus that meet dietary restrictions or goals

Skills

• Degree or diploma in culinary arts
• Excellent knowledge of Indian spices and cooking techniques
• Culinary Expertise, Management Skills, Time Management, Communication Skills

Qualifications

Degree or diploma in culinary arts

Bachelor of Hotel Management (BHM),

Bachelor of Catering Technology, and Culinary Arts (BCTCA)

Candidates with good knowledge in cooking and experience without a degree is also considered.