Chef

Location: Thrissur
Property Type: New Hospitality Project / Restaurant / Resort
Departments: Main Kitchen / Chinese/ Continental / Indian / Live Counters

1. Executive Chef

Role Overview:
Responsible for overall kitchen operations, menu planning, costing, staff management, and ensuring high food standards across all outlets.

Key Responsibilities:

• Oversee all kitchen sections and ensure smooth operations.
• Develop menus, standard recipes, and portion controls.
• Ensure food quality, taste consistency, and presentation standards.
• Manage food cost, inventory, and wastage control.
• Train, lead, and motivate the entire kitchen team.
• Coordinate with management on planning and new promotions.
• Ensure strict adherence to hygiene, safety, and FSSAI standards.

Requirements:

• Minimum 8–12 years of experience.
• Strong leadership and menu engineering skills.
• Experience in multi-cuisine operations preferred.

2. Sous Chef / Jr. Sous Chef

Role Overview:
Supports the Executive Chef in daily operations and supervises specific kitchen sections.

Key Responsibilities:

• Manage day-to-day kitchen operations in absence of the Executive Chef.
• Ensure food quality and timely service.
• Supervise chefs, commis, and support staff.
• Maintain stock levels and coordinate requisitions.
• Conduct training and maintain recipe consistency.
• Ensure cleanliness and compliance with hygiene standards.

Requirements:

• 4–8 years of experience.
• Good supervisory skills and multi-cuisine knowledge.

3. Chef de Partie (CDP) – All Sections

Sections: Continental, Indian, Chinese, Tandoor, South Indian, Bakery & Pastry, Cold Kitchen, Banquets, Live Counter

Role Overview:
Handles a specific section independently and ensures the section produces high-quality dishes.

Key Responsibilities:

• Prepare, cook, and present dishes as per standards.
• Manage section inventory and assist in ordering.
• Train and guide Demi CDP & Commis.
• Maintain hygiene and workstation cleanliness.
• Ensure portion and quality control.

Requirements:

• 3–5 years of relevant section experience.
• Strong knowledge of respective cuisine.

4. Demi Chef de Partie (DCDP)

Role Overview:
Assists CDP and takes partial charge of the section.

Key Responsibilities:

• Support CDP in prep and cooking.
• Maintain mise-en-place and workstation.
• Follow standard recipes and maintain consistency.
• Assist in training Commis staff.

Requirements:

• 2–3 years of experience in the same cuisine.

5. Commis I, Commis II, Commis III

Role Overview:
Entry-to-mid kitchen positions responsible for prep work, basic cooking, and assisting senior chefs.

Key Responsibilities:

• Food preparation, chopping, cutting, marination.
• Assist in cooking and maintaining ingredients.
• Maintain cleanliness and hygiene of the section.
• Follow instructions and standard recipes.
• Support in banquets, live counters, and daily operations.

Requirements:

• 0–2 years experience depending on level.
• Basic understanding of kitchen operations.
• Passion for cooking and willingness to learn.

6. Stewards / Utility Staff (If included)

Responsibilities:

• Clean kitchen equipment and utensils.
• Maintain dishwashing and hygiene area.
• Support chefs with basic cleaning tasks.

Common Requirements for All Chef Levels

• Strong passion for food and culinary innovation.
• Ability to work in a fast-paced environment.
• Good knowledge of hygiene, sanitation & FSSAI standards.
• Flexibility to work rotational shifts, weekends, and holidays.
• Team player with good communication skills.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person