Role Overview
As part of Karnataka's technology, aerospace, biotech, and IT services industrial hub, Mysuru offers Chef / Cook professionals strong prospects for immediate placement and long-term growth.
The position is kitchen-based and involves working with the head chef or owner, coordinating with service staff, and maintaining a clean, organised work area in the restaurant or hotel kitchen.
Key Responsibilities
- Handle prep work like cutting vegetables, marinating items, grinding masalas, and keeping ingredients ready before peak time.
- Maintain cleanliness of gas ranges, work tables, utensils, and storage areas as per restaurant or hotel hygiene standards.
- Check quality and freshness of raw materials, inform management about low stock, and minimise wastage.
- Coordinate with service staff for dine-in orders and support packing of takeaway and online delivery orders.
- Prepare and cook menu items such as South Indian tiffin, North Indian dishes, Chinese or continental items as required by the restaurant or hotel.
- Follow standard recipes, portion sizes, and presentation style decided by the head chef or management.
Experience and Profile
- Experience working as a cook or chef in a restaurant, hotel, mess, or catering unit is an advantage.
- Comfortable working in a busy kitchen with morning, evening, or split shifts based on restaurant or hotel timing.
- Basic understanding of taste balance, cooking time, food safety, and storage practices.
- Ready to work at restaurant or hotel locations in Mysuru and follow instructions from the head chef or kitchen incharge.
Growth and Benefits
- Opportunity to learn speciality dishes, buffet operations, and live counter service in restaurant and hotel setups.
- Exposure to customer feedback, menu changes, and seasonal items popular in Mysuru.
- Scope to grow into Head Cook, CDP, or Kitchen Supervisor roles with experience and performance.