Chef de Partie (CDP) – Job Description Position Summary A Chef de Partie is responsible for running a specific section of the kitchen efficiently and consistently. They support the Sous Chef and Head Chef in delivering high-quality dishes, supervising junior staff, and maintaining hygiene and safety standards. Key Responsibilities Prepare and present dishes within your assigned section (e.g., grill, sauté, pastry) to the highest standards. Supervise and guide Commis Chefs and junior kitchen staff. Ensure timely and consistent food production during service. Monitor portion control and minimize food waste. Maintain cleanliness and organization of your station. Follow recipes, plating guidelines, and preservation standards. Conduct daily checks on food quality, storage, and expiry dates. Collaborate with the Sous Chef on daily prep, special events, and menu updates. Report equipment malfunctions and ensure proper maintenance. Uphold food safety, hygiene, and sanitation protocols. Skills & Requirements Diploma or certification in Culinary Arts or Hotel Management. 2–5 years of experience in a professional kitchen, preferably in a similar role. Expertise in a specific cuisine or station (e.g., Indian, Continental, Bakery). Strong leadership and communication skills. Ability to work under pressure and meet deadlines. Knowledge of HACCP and kitchen safety standards. Passion for food presentation and innovation. Preferred Traits Detail-oriented and quality-focused. Team player with a proactive attitude. Adaptable to changing menus and kitchen dynamics. Committed to continuous learning and improvement. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Experience: CDP: 2 years (Required)
Chef de Partie (CDP) – Job Description Position Summary A Chef de Partie is responsible for running a specific section of the kitchen efficiently and consistently. They support the Sous Chef and Head Chef in delivering high-quality dishes, supervising junior staff, and maintaining hygiene and safety standards. Key Responsibilities Prepare and present dishes within your assigned section (e.g., grill, sauté, pastry) to the highest standards. Supervise and guide Commis Chefs and junior kitchen staff. Ensure timely and consistent food production during service. Monitor portion control and minimize food waste. Maintain cleanliness and organization of your station. Follow recipes, plating guidelines, and preservation standards. Conduct daily checks on food quality, storage, and expiry dates. Collaborate with the Sous Chef on daily prep, special events, and menu updates. Report equipment malfunctions and ensure proper maintenance. Uphold food safety, hygiene, and sanitation protocols. Skills & Requirements Diploma or certification in Culinary Arts or Hotel Management. 2–5 years of experience in a professional kitchen, preferably in a similar role. Expertise in a specific cuisine or station (e.g., Indian, Continental, Bakery). Strong leadership and communication skills. Ability to work under pressure and meet deadlines. Knowledge of HACCP and kitchen safety standards. Passion for food presentation and innovation. Preferred Traits Detail-oriented and quality-focused. Team player with a proactive attitude. Adaptable to changing menus and kitchen dynamics. Committed to continuous learning and improvement. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Experience: CDP: 2 years (Required)
TO TRACK AND PLAN THE ENTIRE WEEK FUNCTION WITH FOOD MATERIALS MANPOWER AND EQUIPMENT. SUGGEST A LOW-COST MENU WITH HIGH-PROFIT LIST. SERVE FOOD ON THE SET 15 TO 20 MINUTES. FOOD COST CONTROL. FOOD COST PREPARATION. Job Type: Full-time Salary: ₹40,000.00 - ₹50,000.00 per month Schedule: Day shift Experience: total work: 6 years (Preferred) Ability to Commute: Ernakulam, Kerala (Required) Ability to Relocate: Ernakulam, Kerala: Relocate with an employer provided relocation package (Required) Job Types: Full-time, Part-time Pay: ₹30,000.00 - ₹50,000.00 per month Experience: total work: 8 years (Required) Work Location: In person
TO TRACK AND PLAN THE ENTIRE WEEK FUNCTION WITH FOOD MATERIALS MANPOWER AND EQUIPMENT. SUGGEST A LOW-COST MENU WITH HIGH-PROFIT LIST. SERVE FOOD ON THE SET 15 TO 20 MINUTES. FOOD COST CONTROL. FOOD COST PREPARATION. Job Type: Full-time Salary: ₹40,000.00 - ₹50,000.00 per month Schedule: Day shift Experience: total work: 6 years (Preferred) Ability to Commute: Ernakulam, Kerala (Required) Ability to Relocate: Ernakulam, Kerala: Relocate with an employer provided relocation package (Required) Job Types: Full-time, Part-time Pay: ₹30,000.00 - ₹50,000.00 per month Experience: total work: 8 years (Required) Work Location: In person
TO TRACK AND PLAN THE ENTIRE WEEK FUNCTION WITH FOOD MATERIALS MANPOWER AND EQUIPMENT. SUGGEST A LOW-COST MENU WITH HIGH-PROFIT LIST. SERVE FOOD ON THE SET 15 TO 20 MINUTES. FOOD COST CONTROL. FOOD COST PREPARATION. Job Type: Full-time Salary: ₹40,000.00 - ₹50,000.00 per month Schedule: Day shift Experience: total work: 6 years (Preferred) Ability to Commute: Ernakulam, Kerala (Required) Ability to Relocate: Ernakulam, Kerala: Relocate with an employer provided relocation package (Required) Job Types: Full-time, Part-time Pay: ₹30,000.00 - ₹50,000.00 per month Experience: total work: 8 years (Required) Work Location: In person
Job Description – Restaurant Captain & Housekeeping Supervisor Position : Restaurant Captain + Housekeeping Supervisor Experience : Experienced candidates preferred Salary Package : ₹18,000+ (based on experience and skills) Location : Kanjiramattam Employment Type : Full-time Role Overview We are looking for a dedicated and experienced professional who can efficiently manage both restaurant operations and housekeeping services . The ideal candidate will have strong leadership skills, attention to detail, and a commitment to maintaining high standards of hospitality, cleanliness, and customer satisfaction. Key ResponsibilitiesRestaurant Operations Supervise daily restaurant operations and ensure smooth service. Welcome guests, assign tables, and maintain service quality. Train, guide, and motivate waitstaff to deliver excellent dining experiences. Coordinate with the kitchen for timely and accurate order delivery. Handle guest complaints and resolve issues in a professional manner. Maintain hygiene and safety standards in the dining area. Housekeeping Operations Supervise and monitor housekeeping staff and daily cleaning activities. Ensure guest rooms, common areas, and facilities are clean, sanitized, and well-maintained. Maintain housekeeping supplies inventory and request replenishment when needed. Conduct regular inspections to ensure cleanliness standards are met. Train staff in proper cleaning techniques, hygiene practices, and safety protocols. Address and resolve any housekeeping-related complaints. Requirements Minimum 2–3 years of experience in hospitality, preferably in both restaurant and housekeeping supervision. Strong knowledge of F&B service standards and housekeeping procedures . Excellent communication, interpersonal, and leadership skills. Ability to multitask and manage teams across two departments. Customer-focused, with strong problem-solving skills. Flexibility to work in shifts, weekends, and holidays. Perks & Benefits Competitive salary package starting at ₹18,000+ Staff meals and uniforms provided Growth opportunities within the organization Supportive and professional work environment Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Experience: Hotel management: 3 years (Required)
Job Description – Restaurant Captain & Housekeeping Supervisor Position : Restaurant Captain + Housekeeping Supervisor Experience : Experienced candidates preferred Salary Package : ₹18,000+ (based on experience and skills) Location : Kanjiramattam Employment Type : Full-time Role Overview We are looking for a dedicated and experienced professional who can efficiently manage both restaurant operations and housekeeping services . The ideal candidate will have strong leadership skills, attention to detail, and a commitment to maintaining high standards of hospitality, cleanliness, and customer satisfaction. Key ResponsibilitiesRestaurant Operations Supervise daily restaurant operations and ensure smooth service. Welcome guests, assign tables, and maintain service quality. Train, guide, and motivate waitstaff to deliver excellent dining experiences. Coordinate with the kitchen for timely and accurate order delivery. Handle guest complaints and resolve issues in a professional manner. Maintain hygiene and safety standards in the dining area. Housekeeping Operations Supervise and monitor housekeeping staff and daily cleaning activities. Ensure guest rooms, common areas, and facilities are clean, sanitized, and well-maintained. Maintain housekeeping supplies inventory and request replenishment when needed. Conduct regular inspections to ensure cleanliness standards are met. Train staff in proper cleaning techniques, hygiene practices, and safety protocols. Address and resolve any housekeeping-related complaints. Requirements Minimum 2–3 years of experience in hospitality, preferably in both restaurant and housekeeping supervision. Strong knowledge of F&B service standards and housekeeping procedures . Excellent communication, interpersonal, and leadership skills. Ability to multitask and manage teams across two departments. Customer-focused, with strong problem-solving skills. Flexibility to work in shifts, weekends, and holidays. Perks & Benefits Competitive salary package starting at ₹18,000+ Staff meals and uniforms provided Growth opportunities within the organization Supportive and professional work environment Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Experience: Hotel management: 3 years (Required)