Chef Chuni Verma

Chef Rules in the Kitchen:-
Clean as You Go
A clean kitchen is a safe and efficient kitchen.
Respect Food Safety
Wash hands, store food properly, and avoid cross-contamination.
Mise en Place First
Keep all ingredients ready before cooking starts.
Sharp Knives Only
Sharp knives are safer and give better results.
Taste Everything
A chef must check seasoning and quality constantly.
Respect Time & Discipline
Be punctual, organized, and focused during service.
Communication is Key
Clear communication avoids mistakes and confusion.
Respect the Team
Every role in the kitchen matters.
Control Waste
Use ingredients wisely and minimize food wastage.
Never Stop Learning
Great chefs improve every single day.

Golden Kitchen Rule:
“Discipline, cleanliness, and consistency make a real chef.”

🚨 We’re Hiring | Jupiter Hospital, Dombivli (Mumbai) 🚨

Dear Connections,

We are excited to announce multiple job openings at Jupiter Hospital, Dombivli. We are looking for passionate and skilled culinary professionals to join our team.

Open Positions:
🔹 Commi I & Commi II – Indian Cuisine
🔹 Commi I & Commi II – South Indian Cuisine
🔹 Commi I & Commi II – Chinese

💡 Salary is not a constraint for the right candidate.

If you’re enthusiastic about cooking and want to grow your career in a professional healthcare hospitality environment, we would love to hear from you.

📩 Apply now: [email protected]

Note: Only shortlisted candidates will be contacted.

🔬 Origin Story Of HACCP

HACCP was developed in the 1960s in the United States when NASA needed safe, contamination-free food for astronauts.

They worked with:

Pillsbury Company
U.S. Army Laboratories

The goal was simple but critical:
👉 Food must be 100% safe — even a small contamination could be dangerous in space.

⚙️ Problem with Old System

Before HACCP, food safety relied on:

Testing finished food products
Random inspection

❌ This method was not reliable because problems could still be missed.

✅ HACCP Approach (Revolutionary Idea)

Instead of checking at the end, HACCP focuses on:

Identifying hazards early
Controlling risks during the process

👉 “Prevention is better than cure” — this is the core idea.

🌍 Global Adoption
In the 1970s, HACCP started being used in the food industry
By the 1990s, it became a global standard
Supported by World Health Organization and Food and Agriculture Organization
🧑‍🍳 Simple Way to Explain (for kitchen staff)

HACCP means:
👉 “Don’t wait for food to become unsafe — stop the problem before it happens.”

Food Fact

Food Fact

Food Facts