Website:
siss.ind.in
Job details:
Company Description SHANDILYA INDUSTRIAL AND SECURITY SERVICES PRIVATE LIMITED (SiSS PVT LTD) provides professional security and vigilance services to a wide range of commercial establishments. The company serves industries, large corporate houses, banks, hospitals, malls, clubs, hotels, construction sites, airports, and tourism-related facilities. Its workforce consists of highly qualified, trained, and skilled security personnel who manage day-to-day guarding and surveillance duties. SiSS PVT LTD focuses on reliability, discipline, and operational readiness to support client safety and smooth business operations.
Role Description The Cook Chef role is a full-time, on-site position based in the Pune Division. The Cook Chef will be responsible for planning and preparing daily meals, including main dishes, side items, and snacks, in accordance with established menus and dietary requirements. Day-to-day tasks include food preparation, cooking, seasoning, portioning, and plating, while maintaining high standards of taste, hygiene, and presentation. The role involves managing kitchen inventory, ensuring proper storage of ingredients, monitoring food quality and freshness, and complying with food safety and sanitation regulations. The Cook Chef will also coordinate with management to support meal schedules for staff, ensure timely service, and help maintain a clean, organized, and efficient kitchen environment.
Qualifications
- Candidates should possess strong skills in food preparation, cooking techniques, and menu planning.
- Candidates should possess skills in kitchen organization, inventory management, and portion control.
- Candidates should possess a thorough understanding of food safety, hygiene practices, and sanitation standards.
- Candidates should possess abilities in time management, multitasking during peak hours, and working efficiently in a fast-paced environment.
- Candidates should possess effective communication and teamwork skills to coordinate with kitchen staff and management.
- Formal culinary training or certification is beneficial, along with prior experience as a cook or chef in commercial or institutional kitchens.
- Ability to stand for extended periods, follow standard operating procedures, and adapt to changing menus or dietary requirements is required.
- Basic knowledge of regional and multi-cuisine cooking will be considered an advantage.
Click on Apply to know more.