Company Description Hotel Hampshire Plaza in Hyderabad combines business-friendly services with a touch of luxury, offering a comfortable and modern stay for today's smart travelers. The hotel features 100 stylish rooms and suites designed to balance convenience, sophistication, and relaxation. Guests benefit from well-appointed amenities, attentive service, and a welcoming atmosphere ideal for both business and leisure. Team members join a professional environment that values quality, guest satisfaction, and continuous improvement.
Role Description The Cook role at Hotel Hampshire Plaza is a full-time hybrid position based in Hyderabad, with primary duties on-site in the hotel kitchen and limited opportunities for administrative or planning work from home. The Cook prepares and cooks menu items to hotel standards, ensuring quality, taste, and presentation align with brand expectations. This role includes organizing ingredients, following recipes, maintaining food safety and hygiene, and coordinating timing with other kitchen team members. The Cook supports menu planning, assists with inventory and stock rotation, and helps keep kitchen equipment and workspaces clean and well-maintained. Collaboration with chefs, servers, and other staff to deliver consistent, high-quality dining experiences is essential.
Qualifications

Strong practical cooking skills across multiple cuisines, with the ability to follow recipes and standardize preparation methods.
Knowledge of food safety, hygiene practices, and basic kitchen health and safety regulations.
Experience working in hotel or restaurant kitchens, with the ability to manage time and handle high-volume service periods.
Attention to detail in food presentation, portion control, and quality control.
Effective communication skills and the ability to work collaboratively in a diverse kitchen team.
Basic inventory and stock management skills, including understanding of ingredient rotation and waste reduction.
Willingness to work flexible shifts, including evenings, weekends, and holidays as needed.
Formal culinary training or certification is an advantage; prior experience as a Cook or Commis Chef is preferred.