- Preparing, cooking, and presenting high quality dishes within the specialty section.
- Assisting the Executive Chef in creating menu items, recipes and developing dishes.
- Preparing meat, fish and other South/North Indian or Chinese dishes.
- Overall responsibility for the prepared, cooked dishes including health, hygiene and cost control.
- Assisting with the management of health and safety.
- Assisting with the management of food hygiene practices.
- Managing and training any Commis Chefs.
- Monitoring portion and waste control.
- Overseeing the maintenance of kitchen and food safety standards.
- Follow standard operating procedures, opening and closing checklists.
- Ensure punctuality to the workplace.
- Follow standardized recipes provided to achieve consistency and control costs.
- Ensure proper receiving and food storage standards in the kitchen.
- Taking care of all preparation & cooking equipment, ensuring proper usage,



prevent mishandling and thereby kept in valuable operating condition.
- Implementation and supervision of HACCP guidelines for Hotels & Restaurants.
- Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards.
- Help create a healthy and enjoyable working environment that nurtures creativity, employee development and growth by building mutual trust, respect, cooperation and teamwork among your team members.
- Work closely with Production team to meet targets and realize goals & objectives.
- Do not use alcohol or any other intoxicating substance by the employee while on duty

Job Type: Full-time

Pay: ₹25,000.00 - ₹38,000.00 per month

Benefits

- Food provided

Experience:
- total work: 3 years (Preferred)

Work Location: In person

📌 CDP/Sous Chef (South indian/Chineese) (Kottarakkara)
🏢 Ambalakkara Regency
📍 Kottarakkara