Job Description

Key Responsibilities:

Prepare and cook high-quality dishes within the assigned kitchen section (e.g., Indian, Continental, Tandoor, Bakery, or Garde Manger). Ensure all food preparation and presentation meet the resort's standards and guest expectations. Supervise and guide Commis and other junior kitchen staff in daily operations. Maintain mise en place, freshness, and portion control for all menu items. Check the quality and freshness of ingredients before use. Ensure proper storage, labeling, and rotation of food items to minimize wastage. Work closely with the Sous Chef and Executive Chef in planning menus and specials. Maintain cleanliness and hygiene in the kitchen area in compliance with HACCP and FSSAI standards. Follow standard recipes and assist in creating new dishes when required. Report any maintenance, equipment, or safety issues immediately. Ensure proper communication and coordination between kitchen and service teams. Assist in inventory control and requisition of supplies as needed.
Job Types: Full-time, Permanent

Pay: From ?26,000.00 per month

Benefits:

Food provided
Ability to commute/relocate:

Kollam, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):

How many years of experience do you have in Hospitality Industry?
Location:

Kollam, Kerala (Preferred)
Work Location: In person