- Manage and supervise an assigned kitchen section (Indian, Continental, Bakery, Garde Manger, Butchery, Tandoor, etc.).
- Prepare and cook food according to standard recipes and hotel quality standards.
- Ensure consistency in taste, presentation, and portion sizes.
- Organize mise en place before each service period.
- Assist the Sous Chef in the smooth operation of the kitchen.
- Prepare ingredients and cook menu items efficiently.
- Check the quality and freshness of all ingredients before use.
- Ensure all dishes are served on time and meet hotel standards.
- Monitor food portions to minimize waste.
- Follow standard recipes and plating guidelines.
- Supervise Commis Chefs and kitchen assistants in the assigned section.
- Delegate tasks and monitor work performance.
- Maintain cleanliness and organization of the work area.
- Ensure proper use and maintenance of kitchen equipment.
- Coordinate with other kitchen sections during service.
- Follow HACCP, FSSAI, and hotel hygiene standards.
- Maintain personal hygiene and ensure staff comply with food safety regulations.




- Store food correctly using FIFO/FEFO methods.
- Monitor food temperatures and maintain required records.
- Keep the kitchen clean and sanitized at all times.
- Monitor daily stock levels in the assigned section.
- Prepare requisitions for ingredients and supplies.
- Reduce food wastage and control food costs.
- Assist in monthly inventory and stock verification.
- Report shortages or damaged items to the Sous Chef.
- Train and guide Commis Chefs and trainees.
- Ensure teamwork and discipline within the section.
- Assist in evaluating staff performance.
- Encourage continuous learning and skill development.
- Follow hotel safety procedures and emergency protocols.
- Ensure safe operation of kitchen equipment.
- Report maintenance issues immediately.
- Maintain a safe and accident-free work workplace.
- Ensure timely preparation and delivery of food.
- Handle special dietary requests as instructe

📌 CDP (Thrissur)
🏢 PLANET ASHOKA
📍 Thrissur