Chef at High Commissioner’s Residence

Note: All applicants are required to mandatorily fill the complete online application form including the employment and educational details, experience segment and the behaviour-based questions. We will be thoroughly reviewing the application forms only for all the required details. Forms that are incomplete in any respect will not be considered while shortlisting for the next stage.

Main purpose of job:

Cooking and accountable for daily kitchen operations at the British High Commissioner’s residence in New Delhi (No.2, Rajaji Marg)

Roles and responsibilities:

Exhibit excellent culinary talents by personally performing cooking tasks in continental cuisine.
Be able to read, understand and follow recipes in English.
Will be responsible to prepare; breakfast, lunch, dinner, afternoon tea, reception cocktail snacks, buffet, pre-plated meals for silver service as per event entered in the High Commissioner’s Diary.
Responsible for complete kitchen area ensuring high standards of organisation, hygiene and safety standards.
Maintain professional relations with the suppliers for placing orders and delivery of food and kitchen equipment
Have a good network of contacts in order to bring in extra help of cooks during large events.
Have good knowledge of identifying high quality food products like raw meat, poultry, sea food, vegetables, fruits, spices etc
Have good knowledge of food preservation, both raw and cooked
Maintain up-to-date financial records of shopping and cost of meals
Should maintain clear inventory of stock in kitchen and deep freeze (uncooked/cooked).
Determining food presentation and creating decorative and tempting food display.
Must be able to manage multiple events during peak season during Ministerial visits and large functions (every additional support will be available).
Liaise with the Head Gardener to seed majorly utilized vegetables during season at the Residence vegetable garden.
Should ensure handover of kitchen is in a presentable manner with all equipment cleaned and staged at the end of shift, for incoming shift or HC family’s usage in the same area.
Adaptable and flexible to changing food and cooking trends.
Encourage and builds mutual trust, respect and cooperation among team members.
Ensure organization’s policies are followed fairly and consistently.