Kitchen Incharge

Company Description Sevalaya is a registered charitable trust established in 1988, working across multiple Indian states including Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Gujarat, Rajasthan, and Telangana. The organization delivers services in education, healthcare, rural development, and welfare, positively impacting over 1 million people. Sevalaya is professionally managed and guided by a dedicated Board of Trustees from diverse professional backgrounds, all committed to social development. The organization promotes the values of “Love All Serve All” and actively engages with the community, including through its social media presence.
Role Description The Kitchen Incharge will oversee day-to-day operations of the kitchen, ensuring timely, nutritious, and hygienic food preparation for beneficiaries and staff. Responsibilities include planning menus, supervising cooking activities, monitoring food quality and portion control, and maintaining cleanliness and safety standards in all kitchen areas. The role involves managing kitchen inventory, coordinating with vendors, and ensuring compliance with food safety guidelines and organizational procedures. The Kitchen Incharge will also train and guide kitchen team members, coordinate meal schedules with program staff, and address feedback related to food service. This is a full-time, on-site role based in Tiruvallur.
Qualifications
Candidates should possess strong Food Preparation and Cooking skills, with the ability to plan and execute large-scale, nutritious meals.
Candidates should demonstrate sound knowledge of Hygiene practices and compliance with food safety standards.
Candidates should have effective Communication skills to coordinate with team members, vendors, and program staff.
Candidates should exhibit Customer Service orientation, with a focus on respectful interaction and responsiveness to beneficiary needs.
Experience in institutional or community kitchens, especially in nonprofit or social service settings, is an advantage.
Ability to manage inventory, control wastage, and maintain records related to food supplies and consumption.
Basic education with relevant training in culinary arts or hospitality is preferred; local language proficiency is beneficial.
Strong organizational skills, reliability, and commitment to Sevalaya’s values of service and social development.

Work arrangement
No