Job Description
LOCATION: TRIVANDRUM ONLY The Chef will be responsible for preparing the following categories of items: 1. Puffs / Pups (Baked Snacks) Vegetable Puff Egg Puff Chicken Puff Paneer Puff Mushroom Puff 2. Sandwiches Vegetable Sandwich Egg Sandwich Chicken Sandwich Grilled Cheese Sandwich Club Sandwich 3. Burgers Veg Burger Chicken Burger Egg Burger Cheese Burger 4. Cutlets Vegetable Cutlet Chicken Cutlet Fish Cutlet Egg Cutlet 5. Samosa Varieties Vegetable Samosa Chicken Samosa Egg Samosa Mini Samosa 6. Bread & Bakery Items White Bread Brown Bread Milk Bread Sandwich Bread Garlic Bread 7. Sweet Buns & Bakery Sweets Dilkhush Cream Bun Jam Bun Coconut Bun Sweet Bun 8. Bun Varieties Plain Bun Burger Bun Hot Dog Bun Pav Bun 9. Rolls & Savouries Veg Roll Chicken Roll Egg Roll Paneer Roll 10. Cakes & Pastries Tea Cake Plum Cake Sponge Cake Cream Cakes Pastries (Chocolate, Pineapple, Butterscotch, etc.) 11. Snacks & Fried Items Banana Fry Pakoda / Bajji French Fries Nuggets 12. Other Borma Special Items Pizza (Veg / Chicken) Stuffed Bread Garlic Rolls Sweet Rolls Key Responsibilities Food Preparation & Quality Prepare all bakery, snack, and fast food items as per standard recipes Maintain consistency in taste, portion, and presentation Ensure freshness and quality of all food products Innovate and introduce new snack/bakery items when required Kitchen Operations Manage daily Borma production schedule Ensure proper use and maintenance of ovens, mixers, fryers, and other equipment Coordinate with store/purchase for raw materials and ingredients Hygiene & Food Safety Follow strict food safety and sanitation standards Ensure proper storage, labeling, and FIFO practices Maintain cleanliness of kitchen and workstations at all times Team Management Supervise helpers, bakers, and assistants Train staff in preparation techniques and hygiene practices Ensure discipline and teamwork in the kitchen Inventory & Cost Control Monitor daily stock usage and reduce wastage Maintain production and consumption records Control food cost and ensure efficient utilization of ingredients