o maintain a high working standards and ethics as expected by the Restaurant Executive Chef To prepare cook and serve food while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station acceptance and storage of deliveries To aid in achieving desired food costs kitchen standards and overall objectives To carry out daily and weekly activities such as temperature checks food labeling dating storage scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Assist in maintaining overall camaraderie in the kitchen To be able to communicate clearly and effectively in a kitchen environment To have an understanding of menu planning the implementation of stock controls the importance of stock management to enable the kitchen to meet gross profit targets Job Types Full-time Permanent Pay 10 000 00 - 25 000 00 per month Perks Food provided Work Location In person

📌 Commi Chef (Kerala)
🏢 B town Resort
📍 Kerala