We are looking for an Executive Chef responsible for overseeing all aspects of a restaurant's kitchen operations, from menu planning and staff management to food quality and cost control. Key Responsibilities of an Executive Chef: Menu Planning and Development: Creating and modifying menus, ensuring they meet quality standards and cater to diverse tastes. Developing new recipes and dishes to keep the menu fresh and innovative. Considering seasonal ingredients and local produce. Staff Management: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary staff. Developing and implementing training programs. Scheduling and managing kitchen staff efficiently. Food Quality and Presentation: Ensuring all dishes meet quality standards for taste, appearance, and food safety. Developing standardized plating and presentation guidelines for each dish. Monitoring food preparation and presentation throughout service. Cost Control and Budgeting: Managing food and labor costs, aiming to minimize waste and optimize profitability. Developing and managing a kitchen budget. Monitoring inventory levels and ordering supplies efficiently. Kitchen Operations and Organization: Overseeing daily kitchen operations to ensure smooth and efficient service. Maintaining a clean, organized, and safe working environment. Enforcing food safety regulations. Communication and Collaboration: Communicating effectively with front-of-house staff, including waitstaff and the restaurant manager, to ensure seamless service. Collaborating with suppliers and vendors to source high-quality ingredients. Experience Proven experience (4+ years) as an Executive Chef or Head Chef in a fine-dining or high-end casual restaurant. Specialization in Kerala cuisine with deep knowledge of its traditional and contemporary preparations. Benefits: Food & Accommodation provided Work Location: In person Language : English , Malayalam , Hindi Interested candidate can send your resume by E-mail: [email protected] Job Types: Full-time, Permanent Pay: ₹55,000.00 - ₹65,000.00 per month Schedule: Rotational shift Work Location: In person

We are looking for an Executive Chef responsible for overseeing all aspects of a restaurant's kitchen operations, from menu planning and staff management to food quality and cost control. Key Responsibilities of an Executive Chef: Menu Planning and Development: Creating and modifying menus, ensuring they meet quality standards and cater to diverse tastes. Developing new recipes and dishes to keep the menu fresh and innovative. Considering seasonal ingredients and local produce. Staff Management: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary staff. Developing and implementing training programs. Scheduling and managing kitchen staff efficiently. Food Quality and Presentation: Ensuring all dishes meet quality standards for taste, appearance, and food safety. Developing standardized plating and presentation guidelines for each dish. Monitoring food preparation and presentation throughout service. Cost Control and Budgeting: Managing food and labor costs, aiming to minimize waste and optimize profitability. Developing and managing a kitchen budget. Monitoring inventory levels and ordering supplies efficiently. Kitchen Operations and Organization: Overseeing daily kitchen operations to ensure smooth and efficient service. Maintaining a clean, organized, and safe working environment. Enforcing food safety regulations. Communication and Collaboration: Communicating effectively with front-of-house staff, including waitstaff and the restaurant manager, to ensure seamless service. Collaborating with suppliers and vendors to source high-quality ingredients. Experience Proven experience (4+ years) as an Executive Chef or Head Chef in a fine-dining or high-end casual restaurant. Specialization in Kerala cuisine with deep knowledge of its traditional and contemporary preparations. Benefits: Food & Accommodation provided Work Location: In person Language : English , Malayalam , Hindi Interested candidate can send your resume by E-mail: hr@jubileerestaurant.in Job Types: Full-time, Permanent Pay: ₹55,000.00 - ₹65,000.00 per month Schedule: Rotational shift Work Location: In person

We are looking for an Executive Chef responsible for overseeing all aspects of a restaurant's kitchen operations, from menu planning and staff management to food quality and cost control. Key Responsibilities of an Executive Chef: Menu Planning and Development: Creating and modifying menus, ensuring they meet quality standards and cater to diverse tastes. Developing new recipes and dishes to keep the menu fresh and innovative. Considering seasonal ingredients and local produce. Staff Management: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary staff. Developing and implementing training programs. Scheduling and managing kitchen staff efficiently. Food Quality and Presentation: Ensuring all dishes meet quality standards for taste, appearance, and food safety. Developing standardized plating and presentation guidelines for each dish. Monitoring food preparation and presentation throughout service. Cost Control and Budgeting: Managing food and labor costs, aiming to minimize waste and optimize profitability. Developing and managing a kitchen budget. Monitoring inventory levels and ordering supplies efficiently. Kitchen Operations and Organization: Overseeing daily kitchen operations to ensure smooth and efficient service. Maintaining a clean, organized, and safe working environment. Enforcing food safety regulations. Communication and Collaboration: Communicating effectively with front-of-house staff, including waitstaff and the restaurant manager, to ensure seamless service. Collaborating with suppliers and vendors to source high-quality ingredients. Experience Proven experience (4+ years) as an Executive Chef or Head Chef in a fine-dining or high-end casual restaurant. Specialization in Kerala cuisine with deep knowledge of its traditional and contemporary preparations. Benefits: Food & Accommodation provided Work Location: In person Language : English , Malayalam , Hindi Interested candidate can send your resume by E-mail: hr@jubileerestaurant.in Job Types: Full-time, Permanent Pay: ₹55,000.00 - ₹65,000.00 per month Schedule: Rotational shift Work Location: In person

We are looking for Restaurant Captain having 1-2 years of hotel, restaurant experience required in the similar position. The ideal candidate will have a keen attention to detail, strong leadership skills, and the ability to motivate and manage a team. Education: Diploma or degree in Hotel Management or related field. Experience: Total work: 1-2 years Schedule: Rotational shift Work Location: In person Benefits: Food & Accommodation provided Job Types: Full-time, Permanent Pay: ₹21,000.00 - ₹24,000.00 per month Schedule: Rotational shift Work Location: In person

We are looking for Restaurant Captain having 1-2 years of hotel, restaurant experience required in the similar position. The ideal candidate will have a keen attention to detail, strong leadership skills, and the ability to motivate and manage a team. Education: Diploma or degree in Hotel Management or related field. Experience: Total work: 1-2 years Schedule: Rotational shift Work Location: In person Benefits: Food & Accommodation provided Job Types: Full-time, Permanent Pay: ₹21,000.00 - ₹24,000.00 per month Schedule: Rotational shift Work Location: In person