Assistant Food Preparation Executive assists in overseeing food preparation operations, ensuring adherence to recipes, quality standards, and efficient kitchen workflow in a hospitality establishment.

Assistant Food Preparation Officer Grade C29 responsible in food preparation management, planning expenses, menu planning, supervising food handling including food hygiene and safety

Cook, Hotels and Catering Services, planning, arranging, preparing and cooking food according to recipes or under the supervision of a chef in hotels, restaurants and other public eating places, private households and other institutions or establishments.

Cook, Private Service, plan, organise, prepare and cook food in private households and other institutions or establishments.

Cook, Food Canning & Preserving, plan, organise, prepare and cook food for the purpose of canning and preservation according to recipes or under the supervision of the chef.

Helper, Barbeque, planning, arranging, preparing and cooking food according to recipes or under the supervision of a chef.

Commis prepare, cook, clean, deliver and perform other support duties as instructed by the chef. They help ensure that a kitchen’s operations run smoothly.

Assistant Cook plan, organise, prepare and cook food in hotels, restaurants and other public eating places, on board ships, passenger trains, private households and other institutions or establishments.

Cook, Ship planning, arranging, preparing and cooking food according to recipes or under the supervision of a chef on board ships.

Cook Grade K1 planning, arranging, preparing and cooking food according to recipes or under the supervision of a chef.

Chief Cook, planning, arranging, preparing and cooking food according to recipes or under the supervision of a chef.

Waiter, Banquet serve food and beverages in commercial dining and drinking places such as clubs, institutions and canteens, on board ships and in passenger trains.

Food and Beverage Supervisor supervise staff to serve food and beverages in commercial dining and drinking places such as clubs, institutions and canteens, on board ships and in passenger trains.

Outlet Supervisor oversees the daily operations of a retail outlet or store, ensuring efficient workflow, exceptional customer service, and adherence to company policies and procedures.

Restaurant Supervisor responsible for overseeing the daily operations of a restaurant, ensuring high standards of service, food quality, and customer satisfaction.

Food and Beverage Worker, Room Service deliver and serve food and beverages to guest rooms in commercial places such as hotels, clubs and on cruise ships.

Pramusaji Grade K3 serve food and beverages in commercial dining and drinking places such as clubs, institutions and canteens, on board ships and in passenger trains.

Club Host welcome customers to the club. They ensure that clients are well looked after and satisfied.

Food Counter Atendant serve customers at food counters and prepare simple food items in restaurants, cafeterias, hotels, fast food outlets, hospitals and other similar establishments.

Gardener plan and carry out the necessary operations to grow, cultivate trees, shrubs, flowers and other plants by intensive cultivation techniques, and to produce saplings, bulbs and seeds for sale or delivery on a regular basis to wholesale buyers, marketing organisations or at markets.