CDP Chef

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