Job Description – Chef (Food & Beverage)

Position Title: Chef – Food & Beverage

Department: BHM

Reporting To: Director BHM

Institution: AIMS Institutes, Peenya Bengaluru

Job Summary

AIMS Institutes is seeking an experienced and skilled Chef – F&B to manage and oversee daily kitchen operations for the institute's cafeteria/hostel. The candidate will be responsible for planning nutritious menus, maintaining food quality and hygiene standards, managing kitchen staff, and ensuring timely meal service for students, staff, and guests.

Key Responsibilities

Plan, prepare, and supervise the preparation of daily meals for students, staff, and special events.

Design balanced, nutritious, and cost-effective menus as per institutional requirements.

Ensure strict compliance with food safety, hygiene, and sanitation standards (FSSAI norms).

Supervise kitchen staff, assign duties, and ensure discipline and efficiency in kitchen operations.

Monitor food quality, taste, portion control, and presentation.

Manage inventory of raw materials, groceries, and kitchen supplies; minimize wastage.

Coordinate with procurement and administration for timely purchase of food items.

Maintain cleanliness of kitchen equipment, utensils, and work areas at all times.

Handle special dietary requirements, festivals, and institutional functions as required.

Ensure timely meal service as per the institute schedule.

Maintain kitchen records, stock registers, and hygiene checklists.

Qualifications & Experience

Degree in Hotel Management, Catering Technology, or Culinary Arts preferred.

Minimum 5 years of experience as a Chef in an institutional kitchen, hostel, hotel, or large cafeteria.

Knowledge of South Indian and North Indian cuisine (multi-cuisine knowledge preferred).

Basic knowledge of food safety regulations and kitchen management practices.

Skills & Competencies

Strong culinary and menu planning skills

Knowledge of nutrition and portion control

Team management and leadership abilities

Time management and organizational skills

Cost control and inventory management

Ability to work under pressure and meet deadlines

Working Conditions

Full-time position

On-campus kitchen environment

Skills: management,chef,food quality,operations

Full-Time Chef

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