3 Jobs in Fort Kochi, Kerala

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Head Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Shoule be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary cateringtalent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Head Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Shoule be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary cateringtalent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

Cleaning and cooking at a 2 bedroom Job Type: Permanent Pay: From ₹5,000.00 per month Schedule: Day shift Shift availability: Day Shift (Preferred) Work Location: In person