1 Preparing cooking and presenting high quality dishes within the specialty section 2 Assisting the Executive Chef in creating menu items recipes and developing dishes 3 Preparing meat fish and other South North Indian or Chinese dishes 4 Overall responsibility for the prepared cooked dishes including health hygiene and cost control 5 Assisting with the management of health and safety 6 Assisting with the management of food hygiene practices 7 Managing and training any Commis Chefs 8 Monitoring portion and waste control 9 Overseeing the maintenance of kitchen and food safety standards 10 Follow standard operating procedures opening and closing checklists 11 Ensure punctuality to the workplace 12 Follow standardized recipes provided to achieve consistency and control costs 13 Ensure proper receiving and food storage standards in the kitchen 14 Taking care of all preparation cooking equipment ensuring proper usage prevent mishandling and thereby kept in good operating condition 15 Implementation and supervision of HACCP guidelines for Hotels Restaurants 16 Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards 17 Help create a healthy and enjoyable working setting that nurtures creativity employee development and growth by building mutual trust respect cooperation and teamwork among your team members 18 Work closely with Production team to meet targets and realize goals objectives 19 Do not use alcohol or any other intoxicating substance by the employee while on duty 20 Other duties as assigned from time to time Job Type Full-time Pay 20 000 00 - 35 000 00 per month Benefits Cell phone reimbursement Food provided Provident Fund Education Diploma Preferred Experience total work 2 years Required

📌 Sous Chef/cdp/commis Chef (Kottarakkara)
🏢 Ambalakkara Regency
📍 Kottarakkara