to lead our culinary team. The ideal candidate will have a proven track record in reputed fine-dining establishments, possessing the rare ability to blend administrative leadership with "at-the-range" culinary excellence. You will be responsible for maintaining high standards in
Continental, Oriental, and South Indian
cuisines while managing kitchen operations, food costs, and team training.
Key Responsibilities
Menu Engineering:
Design and refine menus for Continental, Oriental, and South Indian sections, ensuring a premium fine-dining presentation.
Operational Leadership:
Manage daily kitchen operations, including inventory, procurement, and maintaining a strict food cost percentage.
Quality Control:
Ensure every plate leaving the kitchen meets the highest standards of taste, hygiene (HACCP), and aesthetics.
Team Mentorship:
Lead, train, and motivate a team of junior chefs and kitchen staff to maintain a professional and efficient environment.
Regulatory Compliance:
Ensure the kitchen adheres to all health and safety regulations and FSSAI standards.
Candidate Profile
Experience:
Minimum 10-15 years in professional kitchens, with at least
5 years in a leadership role (Executive Chef or Executive Sous Chef)
in a reputed fine-dining setting.
Cuisine Mastery:
Expert-level knowledge in
Continental
(Plating, Sauces, Grills),
Oriental
(Authentic flavors, Wok skills), and
South Indian
(Ethnic authenticity, Modern presentation).
Language:
Must be fluent in
English
(for guest interaction and reporting). Proficiency in
Malayalam
is highly preferred for team management.
Age:
35 - 45 years.
Attributes:
Strong leadership, cost-consciousness
What We Offer
Competitive salary within the ?50k-?60k
A platform to showcase culinary creativity in a reputed establishment.
Job Types: Full-time, Permanent
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Health insurance
Paid sick time
Paid time off
Provident Fund
Work Location: In person
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