Experience Required: 5‑15 years in the hotel / restaurant industry, with significant seafood & Kerala cuisine experience Start Date: [As soon as possible] About Us We are a restaurant deeply rooted in the coastal culinary heritage of Kerala, specialising in authentic seafood—fish, prawns, crabs, shellfish, with traditional spice blends, fresh coconut, tamarind etc. Our mission is to deliver an unforgettable, genuine taste of Kerala’s coast, through flavour, presentation and hospitality. Role Summary: We’re looking for a Chef or Sous Chef who will partner in leading our kitchen operations. The ideal candidate brings mastery of seafood preparation, strong leadership, consistency in quality, creativity in dish development, and strict adherence to hygiene & food safety standards. This role demands hands‑on cooking as much as managerial competence. Key Responsibilities: - Lead, supervise and mentor kitchen staff; support sous chefs / line cooks / helpers to ensure smooth operations, especially during peak hours. - Plan, develop and execute seafood‑centric Kerala menus: fish curries, fry, grill, steamed seafood, etc., plus complementary vegetarian & non‑seafood dishes. - Maintain authentic flavours using local ingredients, spice mixes etc., ensuring consistency in taste, texture, presentation per dish. - Source fresh, high‑quality seafood and ingredients; liaise with suppliers; control inventory and reduce wastage. - Oversee food cost, portion sizes, overheads; help set menu prices while ensuring profitability. - Ensure kitchen hygiene, sanitation, food safety standards (storage, handling, cooking); comply with relevant laws / certifications. - Maintain kitchen equipment; ensure maintenance and cleanliness. - Coordinate with management and front‑of‑house teams for service delivery, special events, festivals, etc. - Review customer feedback; refine dishes & service accordingly. Required Qualifications & Skills: - 5‑15 years’ experience in hotels / high‑volume restaurants; at least several years focused on seafood cuisine, preferably Kerala coastal cuisine, would be a plus. - Strong knowledge of Kerala cooking styles & seafood‑based dishes. - Proven leadership / supervisory skills; ability to manage a team under pressure. - Excellent palate, creativity, good presentation skills. - Solid knowledge of food hygiene, safety, sanitation standards; ideally some certification or formal training. - Good planning, organisation, time‑management skills. - Flexible with hours (evenings, weekends, festival days). - Good communication skills; ability to train staff. - Desirable / Plus Points Formal culinary qualification or hotel management diploma. - Experience running special events / banquets. - Knowledge of modern kitchen tools & techniques, sustainable sourcing of seafood. - Experience with menu design, guest feedback systems. CONTACT NO: +91 98866 00008 Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person
Experience Required: 5‑15 years in the hotel / restaurant industry, with significant seafood & Kerala cuisine experience Start Date: [As soon as possible] About Us We are a restaurant deeply rooted in the coastal culinary heritage of Kerala, specialising in authentic seafood—fish, prawns, crabs, shellfish, with traditional spice blends, fresh coconut, tamarind etc. Our mission is to deliver an unforgettable, genuine taste of Kerala’s coast, through flavour, presentation and hospitality. Role Summary: We’re looking for a Chef or Sous Chef who will partner in leading our kitchen operations. The ideal candidate brings mastery of seafood preparation, strong leadership, consistency in quality, creativity in dish development, and strict adherence to hygiene & food safety standards. This role demands hands‑on cooking as much as managerial competence. Key Responsibilities: - Lead, supervise and mentor kitchen staff; support sous chefs / line cooks / helpers to ensure smooth operations, especially during peak hours. - Plan, develop and execute seafood‑centric Kerala menus: fish curries, fry, grill, steamed seafood, etc., plus complementary vegetarian & non‑seafood dishes. - Maintain authentic flavours using local ingredients, spice mixes etc., ensuring consistency in taste, texture, presentation per dish. - Source fresh, high‑quality seafood and ingredients; liaise with suppliers; control inventory and reduce wastage. - Oversee food cost, portion sizes, overheads; help set menu prices while ensuring profitability. - Ensure kitchen hygiene, sanitation, food safety standards (storage, handling, cooking); comply with relevant laws / certifications. - Maintain kitchen equipment; ensure maintenance and cleanliness. - Coordinate with management and front‑of‑house teams for service delivery, special events, festivals, etc. - Review customer feedback; refine dishes & service accordingly. Required Qualifications & Skills: - 5‑15 years’ experience in hotels / high‑volume restaurants; at least several years focused on seafood cuisine, preferably Kerala coastal cuisine, would be a plus. - Strong knowledge of Kerala cooking styles & seafood‑based dishes. - Proven leadership / supervisory skills; ability to manage a team under pressure. - Excellent palate, creativity, good presentation skills. - Solid knowledge of food hygiene, safety, sanitation standards; ideally some certification or formal training. - Good planning, organisation, time‑management skills. - Flexible with hours (evenings, weekends, festival days). - Good communication skills; ability to train staff. - Desirable / Plus Points Formal culinary qualification or hotel management diploma. - Experience running special events / banquets. - Knowledge of modern kitchen tools & techniques, sustainable sourcing of seafood. - Experience with menu design, guest feedback systems. CONTACT NO: +91 98866 00008 Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person