Position Summary
The Cook is responsible for preparing high-quality, hygienic meals for residents, staff, and visitors. This role ensures that kitchen operations run smoothly, safely, and efficiently in compliance with food safety standards and organizational policies. The Cook is expected to maintain cleanliness, manage inventory, and support menu planning in coordination with the F&B team.
Reporting Lines
In this position of Cook you will report to the F&B Co-Ordinator or the Executive nominated by the Management in this behalf. The organization reserves the right to revise reporting structures and responsibilities in accordance with operational needs. A copy of the job description laid down for your position is attached.
Key Interactions
Internally
- F&B Manager / Head of F&B
- Kitchen and Support Staff
- Inventory/Stores Team
Externally
- Food Suppliers & Vendors
- Maintenance and Safety Personnel
Core Responsibilities
- Daily Responsibilities
- Prepare and serve all daily meals including breakfast, lunch, evening snacks, and dinner.
- Communicate with the F&B Manager each evening to finalize the next day’s menu.
- Coordinate with the storekeeper to ensure required stock is available.
- Monitor food quality, taste, and presentation to meet institutional standards.
- Maintain a hygienic kitchen and ensure food safety standards are followed.
- Inspect gas connections and kitchen equipment daily for safety and functionality.
- Maintain proper handling and minimum wastage of raw materials during food preparation.
- Receive and verify the quality of vegetables and perishables each day.
- Weekly & Monthly Responsibilities
- Collaborate with the F&B Manager to design and implement a weekly “Special Menu”.
- Maintain a stock-ready inventory and ensure kitchen workflow is uninterrupted.
- Coordinate monthly duty roster and team schedules with the kitchen coordinator.
- Recommend or introduce new menu items based on feedback or instruction.
- Values Alignment
All employees are expected to demonstrate and uphold the organization’s core values of Excellence, Professionalism, Integrity, and Compassion (EPIC) in every aspect of their work. This includes striving for the highest standards of service, conducting oneself with dignity and accountability, maintaining honesty and fairness in all interactions, and showing empathy and care toward residents, colleagues, and partners.
Work Complexities
- Timely preparation of meals for varied dietary needs.
- Managing inventory with minimal wastage.
- Adjusting to last-minute changes in menus or guest volumes.
Profile
Education: 12th Pass (Minimum)
Experience: Minimum 3 years in cooking for institutional kitchens or healthcare settings
Skills and Competencies
- Culinary Expertise & Food Hygiene Practices
- Inventory & Kitchen Equipment Management
- Verbal Communication and Teamwork
- Menu Planning and Preparation
- Critical Thinking and Problem Solving
- Professional Grooming and Kitchen Etiquette
- Health and Safety Compliance
Time Management and Adaptability