South Indian Chef Kerala

• Food Preparation & Cooking:Preparing and cooking dishes according to recipes and standards, ensuring proper cooking techniques, seasoning, and presentation.
• Section Management:Overseeing a specific area of the kitchen, managing workflow, and ensuring smooth operation within that section.
• Quality Control:Maintaining high standards for food quality, taste, and presentation, ensuring consistency across all dishes.
• Hygiene and Safety:Adhering to strict food hygiene and safety guidelines, including proper storage, cleaning, and equipment maintenance.
• Inventory Management:Monitoring supplies, ordering ingredients, and managing stock levels within their section.
• Teamwork & Communication:Collaborating with other chefs and kitchen staff, potentially training junior chefs, and communicating effectively with the head chef and sous chef.
• Menu Contribution:In some cases, contributing to menu development, offering creative input and ideas.
• Equipment Maintenance:Ensuring all equipment within their section is in good working order, reporting any issues.

Qualifications and Skills:

• Culinary Skills: Proven experience in various cooking methods, handling different ingredients, and using kitchen equipment.
• Leadership & Teamwork: Ability to lead and work effectively within a team, potentially supervising junior chefs.
• Organizational Skills: Excellent time management, multitasking, and organizational skills.
• Communication Skills: Strong communication and interpersonal skills to work effectively with colleagues and superiors.
• Food Safety & Hygiene: A strong understanding of food safety regulations and hygiene practices.

Job Types: Full-time, Permanent

Pay: ₹33,000.00 - ₹42,000.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person