Role Objective We are seeking a highly skilled South Indian CDP who specializes in the "Naadan" flavors of Kerala. The ideal candidate must be a master of traditional techniques—from the perfect ferment for Appam to the complex tempering of seafood curries—while ensuring the kitchen maintains modern standards of hygiene and speed. Key Responsibilities Authentic Execution: Manage the production of core Kerala items including Malabar Parotta, Appam, Puttu, and a wide range of vegetarian and non-vegetarian curries (Meen Moilee, Mutton Varutharacha, etc.). Spice Craft: Supervise the roasting and grinding of in-house spice blends to ensure the authentic "homestyle" taste of Kerala cuisine. Section Leadership: Direct the activities of Commis chefs in the South Indian section, ensuring all mise-en-place is ready before peak service hours. Seafood Management: Oversee the cleaning, marination, and cooking of fresh catch, ensuring delicate proteins are never overcooked. Plating & Presentation: Adapt traditional dishes for a contemporary restaurant presentation without losing their authentic soul. Candidate Profile Experience: 5–10 years in professional kitchens; 3 years minimum at the CDP level in a well-known South Indian or Kerala-specialty restaurant. Cultural Nuance: Understanding the distinct differences between North Malabar (Moplah) and South Kerala (Travancore) flavor profiles. Job Types: Full-time, Permanent Pay: ₹27,000.00 - ₹35,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Job Summary We are looking for a hands-on, passionate Working Executive Chef to lead our culinary team. The ideal candidate will have a proven track record in reputed fine-dining establishments, possessing the rare ability to blend administrative leadership with "at-the-range" culinary excellence. You will be responsible for maintaining high standards in Continental, Oriental, and South Indian cuisines while managing kitchen operations, food costs, and team training. Key Responsibilities Menu Engineering: Design and refine menus for Continental, Oriental, and South Indian sections, ensuring a premium fine-dining presentation. Operational Leadership: Manage daily kitchen operations, including inventory, procurement, and maintaining a strict food cost percentage. Quality Control: Ensure every plate leaving the kitchen meets the highest standards of taste, hygiene (HACCP), and aesthetics. Team Mentorship: Lead, train, and motivate a team of junior chefs and kitchen staff to maintain a professional and efficient environment. Regulatory Compliance: Ensure the kitchen adheres to all health and safety regulations and FSSAI standards. Candidate Profile Experience: Minimum 10–15 years in professional kitchens, with at least 5 years in a leadership role (Executive Chef or Executive Sous Chef) in a reputed fine-dining setting. Cuisine Mastery: Expert-level knowledge in Continental (Plating, Sauces, Grills), Oriental (Authentic flavors, Wok skills), and South Indian (Ethnic authenticity, Modern presentation). Language: Must be fluent in English (for guest interaction and reporting). Proficiency in Malayalam is highly preferred for team management. Age: 35 – 45 years. Attributes: Strong leadership, cost-consciousness What We Offer Competitive salary within the ₹50k–₹60k A platform to showcase culinary creativity in a reputed establishment. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Role Objective We are looking for a skilled CDP to take full ownership of our Continental Section . The ideal candidate is a culinary professional who has mastered European cooking techniques and possesses the leadership skills to manage a small team of Commis chefs while ensuring every plate leaves the kitchen perfectly executed. Key Responsibilities Section Management: Direct the daily operations of the Continental station, including mise-en-place, cooking, and plating. Culinary Execution: Prepare high-quality dishes including steaks, pastas, risottos, and grilled proteins to exact standards. Sauce & Stock Mastery: Oversee the production of all mother sauces, stocks, and reductions required for the section. Team Supervision: Assign tasks to Commis chefs and ensure they follow recipes and hygiene standards strictly. Inventory Control: Monitor stock levels of continental ingredients (imported cheeses, herbs, meats) and report shortages to the Sous Chef. Consistency: Conduct "line checks" to ensure that portion sizes and garnishes are consistent for every order. Required Technical Skills Continental Expertise: Advanced knowledge of Italian, French, and Mediterranean cooking methods. Equipment Proficiency: Skilled in operating combi-ovens, salamanders, sous-vide machines, and char-grills. Food Safety: Thorough understanding of FIFO, temperature logging, and cross-contamination prevention. Candidate Profile Experience: 5–10 years in a professional kitchen with at least 3 years in a CDP role. Attributes: High stamina, attention to detail, and the ability to multitask during peak service hours. Communication: Ability to follow instructions clearly and communicate effectively with the service team. Job Types: Full-time, Permanent Pay: ₹27,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Cuisine Focus: Continental, Oriental, and South Indian Role Objective We are seeking a seasoned and disciplined Sous Chef to lead our kitchen operations. You will be the right hand to the Executive Chef, responsible for maintaining exceptional food quality, managing kitchen staff, and ensuring high standards of hygiene and efficiency across our multi-cuisine offerings. Key Responsibilities Kitchen Management: Oversee daily prep and service across the Continental, Oriental, and South Indian sections. Menu Excellence: Ensure every dish meets the restaurant’s "reputed" standards in taste, presentation, and temperature. Leadership: Manage, train, and mentor a team of CDP, DCDP, and Commis chefs. Cost Control: Monitor portion sizes and minimize wastage to maintain food cost targets. Inventory: Supervise stock levels, ordering, and vendor quality checks. Compliance: Maintain strict adherence to FSSAI standards, kitchen safety, and hygiene protocols. Required Qualifications & Skills Experience: 10–12 years of total kitchen experience in high-volume or premium dining environments. Leadership: At least 4 years of proven experience as a Sous Chef. Cuisine Mastery: Deep technical knowledge of Continental (Grills, Sauces, Pastas), Oriental (Wok work, Dim sums, Pan-Asian flavors), and South Indian (Authentic spice blends and traditional techniques). Language: Fluency in English is mandatory Soft Skills: Strong pressure management, problem-solving, and communication skills. Salary: ₹40,000 – ₹50,000 per month Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹50,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
This Job Description is designed to attract a highly operational leader —someone who is the "engine" of the floor, ensuring that the service standards set by the Restaurant Manager are executed flawlessly by the staff. Job Title: Assistant Restaurant Manager (ARM) Location: [Insert City/Area] Salary: ₹30,000 – ₹45,000 per month Experience: 5–8 Years Languages: English (Mandatory) & Malayalam (Preferred) Role Objective We are looking for a disciplined and energetic Assistant Restaurant Manager to drive excellence on our dining floor. You will be responsible for shift supervision, hands-on team management, and maintaining high-speed service without compromising quality. The ideal candidate is a professional who leads by example and can maintain a calm, welcoming atmosphere even during the busiest "rush." Key Responsibilities Shift Leadership: Take full ownership of the floor during assigned shifts, ensuring all opening and closing checklists are strictly followed. Service Excellence: Monitor the "Steps of Service," ensuring Captains and Stewards provide timely, polite, and accurate service to every table. Team Training: Mentor and train junior staff on menu knowledge, upselling techniques, and professional grooming standards. Guest Relations: Act as the first point of contact for guest feedback on the floor, resolving any complaints instantly to ensure a positive experience. Inventory : Supervise the readiness of side stations, cutlery, and linens before service begins to prevent delays. Operations Coordination: Ensure smooth communication between the kitchen (Sous Chef) and the service team to manage ticket times and order accuracy. Required Skills & Qualifications Experience: 5–8 years Communication: Exceptional English is mandatory for professional guest interaction; Malayalam is highly preferred for team coordination and local guest relations. Problem Solving: The ability to handle unexpected situations, such as staff shortages or technical glitches, with minimal disruption. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Role Objective We are seeking a sharp, charismatic, and operationally sound Restaurant Manager to lead our front-of-house team. As the primary face of the brand, you will be responsible for maintaining world-class service standards, driving profitability, and ensuring that every guest experience is seamless. Key Responsibilities Guest Experience: Oversee the entire guest journey from reservation to departure. Handle feedback and complaints with professional diplomacy. Team Leadership: Lead a team of Captains, Stewards, and Hostesses. Conduct daily briefings to align the team on specials, VIP guests, and service targets. Operational Excellence: Ensure the dining area maintains impeccable hygiene, lighting, music, and temperature standards (SOPs). Revenue Management: Drive upselling initiatives and monitor Average Per Cover (APC). Work closely with the kitchen to promote high-margin dishes. Inventory & Cost Control: Manage stocks of cutlery, crockery, glassware, and linen. Monitor and minimize "breakage" and operational wastage. P&L Reporting: Prepare daily, weekly, and monthly sales reports and present them to the management. Required Skills & Qualifications Experience: 8–10 years Communication: Malayalam preferred, English mandatory Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹50,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Job Summary We are looking for a hands-on, passionate Working Executive Chef to lead our culinary team. The ideal candidate will have a proven track record in reputed fine-dining establishments, possessing the rare ability to blend administrative leadership with "at-the-range" culinary excellence. You will be responsible for maintaining high standards in Continental, Oriental, and South Indian cuisines while managing kitchen operations, food costs, and team training. Key Responsibilities Menu Engineering: Design and refine menus for Continental, Oriental, and South Indian sections, ensuring a premium fine-dining presentation. Operational Leadership: Manage daily kitchen operations, including inventory, procurement, and maintaining a strict food cost percentage. Quality Control: Ensure every plate leaving the kitchen meets the highest standards of taste, hygiene (HACCP), and aesthetics. Team Mentorship: Lead, train, and motivate a team of junior chefs and kitchen staff to maintain a professional and efficient environment. Regulatory Compliance: Ensure the kitchen adheres to all health and safety regulations and FSSAI standards. Candidate Profile Experience: Minimum 10–15 years in professional kitchens, with at least 5 years in a leadership role (Executive Chef or Executive Sous Chef) in a reputed fine-dining setting. Cuisine Mastery: Expert-level knowledge in Continental (Plating, Sauces, Grills), Oriental (Authentic flavors, Wok skills), and South Indian (Ethnic authenticity, Modern presentation). Language: Must be fluent in English (for guest interaction and reporting). Proficiency in Malayalam is highly preferred for team management. Age: 35 – 45 years. Attributes: Strong leadership, cost-consciousness What We Offer Competitive salary within the ₹50k–₹60k A platform to showcase culinary creativity in a reputed establishment. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Role Objective We are seeking a highly skilled South Indian CDP who specializes in the "Naadan" flavors of Kerala. The ideal candidate must be a master of traditional techniques—from the perfect ferment for Appam to the complex tempering of seafood curries—while ensuring the kitchen maintains modern standards of hygiene and speed. Key Responsibilities Authentic Execution: Manage the production of core Kerala items including Malabar Parotta, Appam, Puttu, and a wide range of vegetarian and non-vegetarian curries (Meen Moilee, Mutton Varutharacha, etc.). Spice Craft: Supervise the roasting and grinding of in-house spice blends to ensure the authentic "homestyle" taste of Kerala cuisine. Section Leadership: Direct the activities of Commis chefs in the South Indian section, ensuring all mise-en-place is ready before peak service hours. Seafood Management: Oversee the cleaning, marination, and cooking of fresh catch, ensuring delicate proteins are never overcooked. Plating & Presentation: Adapt traditional dishes for a contemporary restaurant presentation without losing their authentic soul. Candidate Profile Experience: 5–10 years in professional kitchens; 3 years minimum at the CDP level in a well-known South Indian or Kerala-specialty restaurant. Cultural Nuance: Understanding the distinct differences between North Malabar (Moplah) and South Kerala (Travancore) flavor profiles. Job Types: Full-time, Permanent Pay: ₹27,000.00 - ₹35,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Role Objective We are looking for a skilled CDP to take full ownership of our Continental Section . The ideal candidate is a culinary professional who has mastered European cooking techniques and possesses the leadership skills to manage a small team of Commis chefs while ensuring every plate leaves the kitchen perfectly executed. Key Responsibilities Section Management: Direct the daily operations of the Continental station, including mise-en-place, cooking, and plating. Culinary Execution: Prepare high-quality dishes including steaks, pastas, risottos, and grilled proteins to exact standards. Sauce & Stock Mastery: Oversee the production of all mother sauces, stocks, and reductions required for the section. Team Supervision: Assign tasks to Commis chefs and ensure they follow recipes and hygiene standards strictly. Inventory Control: Monitor stock levels of continental ingredients (imported cheeses, herbs, meats) and report shortages to the Sous Chef. Consistency: Conduct "line checks" to ensure that portion sizes and garnishes are consistent for every order. Required Technical Skills Continental Expertise: Advanced knowledge of Italian, French, and Mediterranean cooking methods. Equipment Proficiency: Skilled in operating combi-ovens, salamanders, sous-vide machines, and char-grills. Food Safety: Thorough understanding of FIFO, temperature logging, and cross-contamination prevention. Candidate Profile Experience: 5–10 years in a professional kitchen with at least 3 years in a CDP role. Attributes: High stamina, attention to detail, and the ability to multitask during peak service hours. Communication: Ability to follow instructions clearly and communicate effectively with the service team. Job Types: Full-time, Permanent Pay: ₹27,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Cuisine Focus: Continental, Oriental, and South Indian Role Objective We are seeking a seasoned and disciplined Sous Chef to lead our kitchen operations. You will be the right hand to the Executive Chef, responsible for maintaining exceptional food quality, managing kitchen staff, and ensuring high standards of hygiene and efficiency across our multi-cuisine offerings. Key Responsibilities Kitchen Management: Oversee daily prep and service across the Continental, Oriental, and South Indian sections. Menu Excellence: Ensure every dish meets the restaurant’s "reputed" standards in taste, presentation, and temperature. Leadership: Manage, train, and mentor a team of CDP, DCDP, and Commis chefs. Cost Control: Monitor portion sizes and minimize wastage to maintain food cost targets. Inventory: Supervise stock levels, ordering, and vendor quality checks. Compliance: Maintain strict adherence to FSSAI standards, kitchen safety, and hygiene protocols. Required Qualifications & Skills Experience: 10–12 years of total kitchen experience in high-volume or premium dining environments. Leadership: At least 4 years of proven experience as a Sous Chef. Cuisine Mastery: Deep technical knowledge of Continental (Grills, Sauces, Pastas), Oriental (Wok work, Dim sums, Pan-Asian flavors), and South Indian (Authentic spice blends and traditional techniques). Language: Fluency in English is mandatory Soft Skills: Strong pressure management, problem-solving, and communication skills. Salary: ₹40,000 – ₹50,000 per month Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹50,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person