Qualification and Experience:

SSC/Matriculation/Middle Standard or equivalent qualification from a recognized Board/Institution, with at least two (02) years of relevant practical experience in cooking, food preparation, kitchen operations, or catering services in a hotel, hostel, mess or reputable organization.

Preference: A recognized Certificate/Diploma in Cooking, Culinary Arts, Food Production, or Catering Services, and practical experience in institutional cooking, menu preparation, food hygiene and safety, kitchen equipment handling, and maintenance of kitchen stores and records.

Instructions:

You must review and read the attached advertisement before processing