Job Description

Key Responsibilities

1. Food Preparation & Cooking:

Prepare, cook, and present all menu items for your specific section according to standard recipes and specifications. Ensure all dishes are of consistent high quality, taste, and visual appeal. Demonstrate proficiency in classic and modern cooking techniques.

2. Section & Stock Management:

Take full ownership of your section, ensuring it is set up for service efficiently. Manage food stock and inventory within your section, minimizing waste. Conduct daily mise-en-place (food preparation) to the highest standard. Ensure all food items are stored correctly, adhering to FIFO (First-In, First-Out) principles.

3. Hygiene & Safety:

Maintain the highest standards of cleanliness, hygiene, and sanitation in your section at all times, in compliance with HACCP and FSSAI guidelines. Ensure all equipment is used correctly and maintained properly. Adhere to all health and safety regulations, including proper uniform and personal hygiene.

4. Team Supervision & Training:

Supervise, guide, and train Commis Chefs and Demi Chef de Partie in your section. Delegate tasks effectively and ensure a smooth workflow during busy service periods. Foster a positive, collaborative, and respectful team environment.

5. Menu Development & Innovation:

Assist the Sous Chef and Executive Chef in developing new menus, specials, and seasonal offerings. Contribute creative ideas, especially those that incorporate local Keralan ingredients and flavors. Stay updated with current culinary trends.
Job Types: Full-time, Permanent

Pay: ₹28,000.00 - ₹29,000.00 per month

Benefits:

Food provided Health insurance Paid time off
Work Location: In person