Main Cook (Kitchen)
Main Cook (Kitchen)
22
Chennai, Tamil Nadu, India
Job Views:
Created Date: 2026-08-07
End Date:
Salary: 18000
Industry: HoReCa
Openings: 1
Primary Responsibilities :
Food Preparation & Cooking
Prepare and plate menu items according to established recipes and quality standards.
Cook signature seafood dishes including Pomfret Rawa Fry, Prawn Fry, Fish Fingers, and other specialty items.
Prepare crispy snacks, egg-based dishes, vegetarian specialties, café classics such as sandwiches and burgers, and healthy power bowls.
Ensure consistency in taste, portion size, presentation, and overall food quality.
Kitchen Operations
Manage daily food preparation and mise en place.
Monitor stock levels and prepare raw material indents.
Minimize food wastage through proper inventory management.
Coordinate efficiently with baristas and service staff for smooth order execution, especially during peak dining hours.
Hygiene & Food Safety
Maintain cleanliness and hygiene across the kitchen.
Ensure compliance with FSSAI food safety standards and kitchen SOPs.
Follow proper food storage, handling, and sanitation practices.
Team Coordination
Supervise and guide kitchen helpers and commis staff.
Ensure smooth workflow within the kitchen.
Support training and skill development of junior kitchen staff.
Experience Requirements:
Qualification
Graduation not mandatory.
Preferred Qualification
Diploma or Certificate in Culinary Arts or Hotel Management.
FSSAI Food Safety Certification (Preferred or willingness to obtain).
Required Experience
3–5 years of experience as a Cook in a Café, Restaurant, or QSR.
Experience in seafood preparation is preferred.
Required Skills
Indian Coastal & Seafood Cooking
Continental Cooking
Recipe Standardization
Portion Control
Food Presentation
Inventory Management
Kitchen Operations
Food Safety & Hygiene
Waste Control
Team Coordination
Personal Attributes
Passionate about cooking and food quality.
Strong attention to detail.
Ability to work efficiently under pressure.
Punctual, reliable, and disciplined.
Positive attitude and team player.
Committed to maintaining cleanliness and safety standards.
Communication Skills
Basic verbal communication for coordination with kitchen and service teams.
Languages
Kannada
Hindi
Basic English (Preferred)
Key Competencies
Expertise in Indian coastal, seafood, and continental cuisine.
Strong understanding of spice balancing and flavor profiles.
Ability to maintain speed and consistency during busy service hours.
Knowledge of kitchen hygiene, food safety, and FSSAI standards.
Inventory and wastage control.
Teamwork, leadership, and multitasking abilities.
Strong organizational and time management skills.
Key Performance Indicators (KPIs)
Food Quality & Taste Consistency
Kitchen Hygiene Compliance
Order Preparation Time
Portion & Recipe Accuracy
Food Cost & Wastage Control
Customer Satisfaction
Team Coordination
Inventory Management
Attendance & Punctuality
