Job Summary – Chinese Chef The Chinese Chef is responsible for planning, preparing, and executing authentic Chinese cuisine while maintaining high culinary standards and kitchen hygiene. The role involves creating a variety of Chinese dishes using traditional techniques, managing kitchen staff, maintaining food quality and presentation, and ensuring consistency in taste and portion. The chef must also monitor inventory, control food costs, and coordinate with the Executive Chef to design and update menus according to guest preferences and seasonal availability. Key Responsibilities Prepare and cook authentic Chinese dishes (e.g., stir-fries, dim sum, soups, and noodles). Ensure all food is prepared to the highest quality, taste, and presentation standards. Maintain kitchen cleanliness and comply with food safety and hygiene regulations. Supervise and train kitchen staff in Chinese cooking techniques. Manage inventory, food storage, and minimize wastage. Collaborate with the Executive Chef in menu planning and special promotions. Monitor portion control and maintain consistency in all dishes served. Ensure timely preparation of dishes during service hours. Requirements Proven experience as a Chinese Cook/Chef in a hotel or restaurant. Expertise in Chinese culinary techniques and regional cooking styles. Strong leadership and communication skills. Knowledge of kitchen safety, sanitation, and food handling standards. Ability to work efficiently under pressure and maintain high-quality output. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Ability to commute/relocate: Adur, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Education: Diploma (Preferred) Experience: Hotel management: 2 years (Preferred) Hotel: 3 years (Preferred) Location: Adur, Kerala (Preferred) Work Location: In person
Job Summary – Chinese Chef The Chinese Chef is responsible for planning, preparing, and executing authentic Chinese cuisine while maintaining high culinary standards and kitchen hygiene. The role involves creating a variety of Chinese dishes using traditional techniques, managing kitchen staff, maintaining food quality and presentation, and ensuring consistency in taste and portion. The chef must also monitor inventory, control food costs, and coordinate with the Executive Chef to design and update menus according to guest preferences and seasonal availability. Key Responsibilities Prepare and cook authentic Chinese dishes (e.g., stir-fries, dim sum, soups, and noodles). Ensure all food is prepared to the highest quality, taste, and presentation standards. Maintain kitchen cleanliness and comply with food safety and hygiene regulations. Supervise and train kitchen staff in Chinese cooking techniques. Manage inventory, food storage, and minimize wastage. Collaborate with the Executive Chef in menu planning and special promotions. Monitor portion control and maintain consistency in all dishes served. Ensure timely preparation of dishes during service hours. Requirements Proven experience as a Chinese Cook/Chef in a hotel or restaurant. Expertise in Chinese culinary techniques and regional cooking styles. Strong leadership and communication skills. Knowledge of kitchen safety, sanitation, and food handling standards. Ability to work efficiently under pressure and maintain high-quality output. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Ability to commute/relocate: Adur, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Education: Diploma (Preferred) Experience: Hotel management: 2 years (Preferred) Hotel: 3 years (Preferred) Location: Adur, Kerala (Preferred) Work Location: In person
Job Summary – Chinese Chef The Chinese Chef is responsible for planning, preparing, and executing authentic Chinese cuisine while maintaining high culinary standards and kitchen hygiene. The role involves creating a variety of Chinese dishes using traditional techniques, managing kitchen staff, maintaining food quality and presentation, and ensuring consistency in taste and portion. The chef must also monitor inventory, control food costs, and coordinate with the Executive Chef to design and update menus according to guest preferences and seasonal availability. Key Responsibilities Prepare and cook authentic Chinese dishes (e.g., stir-fries, dim sum, soups, and noodles). Ensure all food is prepared to the highest quality, taste, and presentation standards. Maintain kitchen cleanliness and comply with food safety and hygiene regulations. Supervise and train kitchen staff in Chinese cooking techniques. Manage inventory, food storage, and minimize wastage. Collaborate with the Executive Chef in menu planning and special promotions. Monitor portion control and maintain consistency in all dishes served. Ensure timely preparation of dishes during service hours. Requirements Proven experience as a Chinese Cook/Chef in a hotel or restaurant. Expertise in Chinese culinary techniques and regional cooking styles. Strong leadership and communication skills. Knowledge of kitchen safety, sanitation, and food handling standards. Ability to work efficiently under pressure and maintain high-quality output. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Ability to commute/relocate: Adur, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Education: Diploma (Preferred) Experience: Hotel management: 2 years (Preferred) Hotel: 3 years (Preferred) Location: Adur, Kerala (Preferred) Work Location: In person
Job Title: Executive Chef Department: Kitchen Reports To: General Manager Position Summary: The Executive Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, cost control, quality standards, and kitchen staff management. The position ensures that all culinary operations run efficiently and deliver exceptional dining experiences consistent with the property’s standards. Key Responsibilities: 1. Kitchen Operations & Food Quality Supervise and coordinate all kitchen activities to ensure consistent food quality and presentation. Develop and update menus, considering seasonality, customer preferences, and cost-effectiveness. Ensure all dishes are prepared according to standard recipes and hygiene guidelines. Monitor portion and waste control to maintain food cost within budget. 2. Staff Management Recruit, train, and mentor kitchen staff, fostering teamwork and professional development. Schedule and supervise all kitchen staff to ensure smooth operations. Conduct regular performance evaluations and provide constructive feedback. 3. Cost Control & Inventory Management Monitor food and labor costs and take corrective action where necessary. Oversee inventory, purchasing, and storage of food and kitchen supplies. Maintain relationships with vendors and ensure timely procurement of high-quality ingredients. 4. Hygiene & Safety Compliance Ensure the kitchen complies with all health, safety, and sanitation standards. Conduct regular kitchen inspections and maintain proper documentation. Train kitchen staff on food safety, personal hygiene, and safe equipment operation. 5. Coordination & Communication Work closely with F&B, service, and banquet departments to ensure smooth coordination. Attend management meetings and contribute to strategic planning. Respond promptly to guest feedback related to food quality or presentation. Physical Requirements: Ability to stand for long periods and work in a fast-paced environment. Flexibility to work weekends, holidays, and extended hours as needed. Key Skills: Menu Planning & Costing Leadership & Team Development Food Safety & Hygiene Management Inventory & Vendor Control Creativity and Innovation Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Flexible schedule Food provided Experience: Same post: 3 years (Preferred) Location: Pathanamthitta, Kerala (Preferred) Work Location: In person
Job Title: Executive Chef Department: Kitchen Reports To: General Manager Position Summary: The Executive Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, cost control, quality standards, and kitchen staff management. The position ensures that all culinary operations run efficiently and deliver exceptional dining experiences consistent with the property’s standards. Key Responsibilities: 1. Kitchen Operations & Food Quality Supervise and coordinate all kitchen activities to ensure consistent food quality and presentation. Develop and update menus, considering seasonality, customer preferences, and cost-effectiveness. Ensure all dishes are prepared according to standard recipes and hygiene guidelines. Monitor portion and waste control to maintain food cost within budget. 2. Staff Management Recruit, train, and mentor kitchen staff, fostering teamwork and professional development. Schedule and supervise all kitchen staff to ensure smooth operations. Conduct regular performance evaluations and provide constructive feedback. 3. Cost Control & Inventory Management Monitor food and labor costs and take corrective action where necessary. Oversee inventory, purchasing, and storage of food and kitchen supplies. Maintain relationships with vendors and ensure timely procurement of high-quality ingredients. 4. Hygiene & Safety Compliance Ensure the kitchen complies with all health, safety, and sanitation standards. Conduct regular kitchen inspections and maintain proper documentation. Train kitchen staff on food safety, personal hygiene, and safe equipment operation. 5. Coordination & Communication Work closely with F&B, service, and banquet departments to ensure smooth coordination. Attend management meetings and contribute to strategic planning. Respond promptly to guest feedback related to food quality or presentation. Physical Requirements: Ability to stand for long periods and work in a fast-paced environment. Flexibility to work weekends, holidays, and extended hours as needed. Key Skills: Menu Planning & Costing Leadership & Team Development Food Safety & Hygiene Management Inventory & Vendor Control Creativity and Innovation Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Flexible schedule Food provided Experience: Same post: 3 years (Preferred) Location: Pathanamthitta, Kerala (Preferred) Work Location: In person
Job Title: Executive Chef Department: Kitchen Reports To: General Manager Position Summary: The Executive Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, cost control, quality standards, and kitchen staff management. The position ensures that all culinary operations run efficiently and deliver exceptional dining experiences consistent with the property’s standards. Key Responsibilities: 1. Kitchen Operations & Food Quality Supervise and coordinate all kitchen activities to ensure consistent food quality and presentation. Develop and update menus, considering seasonality, customer preferences, and cost-effectiveness. Ensure all dishes are prepared according to standard recipes and hygiene guidelines. Monitor portion and waste control to maintain food cost within budget. 2. Staff Management Recruit, train, and mentor kitchen staff, fostering teamwork and professional development. Schedule and supervise all kitchen staff to ensure smooth operations. Conduct regular performance evaluations and provide constructive feedback. 3. Cost Control & Inventory Management Monitor food and labor costs and take corrective action where necessary. Oversee inventory, purchasing, and storage of food and kitchen supplies. Maintain relationships with vendors and ensure timely procurement of high-quality ingredients. 4. Hygiene & Safety Compliance Ensure the kitchen complies with all health, safety, and sanitation standards. Conduct regular kitchen inspections and maintain proper documentation. Train kitchen staff on food safety, personal hygiene, and safe equipment operation. 5. Coordination & Communication Work closely with F&B, service, and banquet departments to ensure smooth coordination. Attend management meetings and contribute to strategic planning. Respond promptly to guest feedback related to food quality or presentation. Physical Requirements: Ability to stand for long periods and work in a fast-paced environment. Flexibility to work weekends, holidays, and extended hours as needed. Key Skills: Menu Planning & Costing Leadership & Team Development Food Safety & Hygiene Management Inventory & Vendor Control Creativity and Innovation Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Flexible schedule Food provided Experience: Same post: 3 years (Preferred) Location: Pathanamthitta, Kerala (Preferred) Work Location: In person
1. Food Preparation & Cooking Prepare and cook a wide variety of Indian dishes (North Indian, South Indian, Tandoor, Curries, Gravies, Snacks, etc.). Ensure consistency in taste, portioning, and presentation. Follow standard recipes and maintain quality standards. Assist in planning daily menus and specials. Tandoor & Curry Expertise Prepare tandoori items (naan, roti, kebabs, tikka). Prepare gravies, masalas, chutneys, and accompaniments. Control spice levels and flavors as per guest preferences. Kitchen Hygiene & Safety Maintain cleanliness of the kitchen and workstation. Follow food safety standards (FSSAI guidelines). Ensure proper storage, labeling, and rotation of ingredients (FIFO). Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Paid time off Provident Fund Work Location: In person
Food Preparation & Cooking Prepare and cook Chinese dishes such as stir-fried items, noodles, fried rice, dim sum, soups, and other specialty items. Ensure consistency in taste, portioning, and plating for all dishes. Follow authentic Chinese cooking techniques including wok handling, steaming, deep-frying, and sautéing. Assist in creating new recipes and seasonal menu items. Kitchen Operations Ensure all ingredients are prepared and stored properly (mise-en-place). Monitor food stock levels and coordinate with the kitchen team for replenishment. Maintain cleanliness and hygiene in the work area at all times. Follow all food safety and sanitation standards (HACCP guidelines). Proper handling of kitchen equipment including wok burners, steamers, and fryers. Teamwork & Coordination Work closely with the Executive Chef and team members. Provide guidance to Commis and Helper staff as needed. Cooperate with service staff to ensure smooth food service operations. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Work Location: In person
1. Food Preparation & Cooking Prepare and cook a wide variety of Indian dishes (North Indian, South Indian, Tandoor, Curries, Gravies, Snacks, etc.). Ensure consistency in taste, portioning, and presentation. Follow standard recipes and maintain quality standards. Assist in planning daily menus and specials. Tandoor & Curry Expertise Prepare tandoori items (naan, roti, kebabs, tikka). Prepare gravies, masalas, chutneys, and accompaniments. Control spice levels and flavors as per guest preferences. Kitchen Hygiene & Safety Maintain cleanliness of the kitchen and workstation. Follow food safety standards (FSSAI guidelines). Ensure proper storage, labeling, and rotation of ingredients (FIFO). Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Paid time off Provident Fund Work Location: In person
Food Preparation & Cooking Prepare and cook Chinese dishes such as stir-fried items, noodles, fried rice, dim sum, soups, and other specialty items. Ensure consistency in taste, portioning, and plating for all dishes. Follow authentic Chinese cooking techniques including wok handling, steaming, deep-frying, and sautéing. Assist in creating new recipes and seasonal menu items. Kitchen Operations Ensure all ingredients are prepared and stored properly (mise-en-place). Monitor food stock levels and coordinate with the kitchen team for replenishment. Maintain cleanliness and hygiene in the work area at all times. Follow all food safety and sanitation standards (HACCP guidelines). Proper handling of kitchen equipment including wok burners, steamers, and fryers. Teamwork & Coordination Work closely with the Executive Chef and team members. Provide guidance to Commis and Helper staff as needed. Cooperate with service staff to ensure smooth food service operations. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Work Location: In person