Assist the Executive Chef in the daily operation of all kitchen sections.
Supervise and coordinate the work of chefs, CDPs, commis, and kitchen stewards.
Ensure all food is prepared and presented according to hotel standards and recipes.
Maintain consistency in food quality, taste, and presentation.
Take charge of the kitchen in the absence of the Executive Chef.
Prepare, cook, and oversee the production of all menu items.
Monitor portion control and minimize food wastage.
Ensure fresh ingredients are used and stored correctly.
Conduct regular quality checks on all dishes before service.
Assist in menu planning, recipe development, and seasonal promotions.
Ensure compliance with HACCP, FSSAI, and hotel food safety standards.
Maintain high standards of cleanliness and sanitation in all kitchen areas.
Monitor food storage temperatures and stock rotation (FIFO/FEFO).
Train, coach, and mentor kitchen staff.
Prepare staff duty rosters in coordination with the Executive Chef.
Monitor employee performance and provide feedback.




Maintain discipline and teamwork within the kitchen.
Monitor stock levels and prepare purchase requisitions.
Assist in inventory management and monthly stock taking.
Control food cost by reducing waste and ensuring proper portion sizes.
Check deliveries for quality, quantity, and specifications.
Ensure timely preparation and delivery of all food orders.
Handle special dietary requests and guest preferences.
Respond promptly to guest feedback and resolve food-related complaints.
Ensure protected use of kitchen equipment.
Report maintenance issues immediately.
Follow fire safety and emergency procedures.
Maintain production records and temperature logs.
Assist in preparing kitchen reports and documentation.
Coordinate with Purchasing, Stores, Stewarding, and Food & Beverage departments.
Support banquet, buffet, and special event operations

Pay: ₹35,000.00 - ₹45,000.00 per month

Education:
Bac

📌 Sous Chef Thrissur
🏢 PLANET ASHOKA
📍 Thrissur