Roles and Responsibilities

- Organize the proper set up and readiness of each item on menus.
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Work with service and chefs to maintain kitchen, staff ability, and training opportunities.
- Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments.
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Arrange items in proper trays systematically at the place assigned.
- Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated.
- Prepare food adhering to quality and portions as stipulated.
- Garnish and serve accompaniments in the proper serving dishes.
- Prepare all orders promptly in the proper sequence.
- Prepare the dishes is an attractive manner.
- Use all foods promptly and minimize food waste.
- Avoid and eliminate all possible wastage.
- Implements, Equipments and Appliances.
- Maintain and handle all equipment properly.
- Switch off all electrical appliances when not in use.
- Keep all implements systematically and to clean before and after use.
- Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times.
- Keep the work area neat and tidy at all times.
- Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor.
- Prepare food under hygiene conditions.
- Maintain personal hygiene.
- Check and bring raw materials from the stores.
- Sort out and arrange for distribution as directed.




- Arrange for proper storage and to remove all leftovers systematically as stipulated.
- Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT.
- Maintain protected working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas.
- Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues.
- Conduct himself in such a manner so as to encourage fellow employees to do likewise.
- Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it.
- Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom.
- Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
- Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
- Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate.

Desired Candidate Profile

- Preferred candidates from Pan India locations.
- Pleasing and smart personality.
- Experience working in a reputed hotel or resort.
- A team player and a self-starter.
- Diploma or degree in Hotel Management or related field or Relevant Experience.
- Excellent personal hygiene and grooming.
- Excellent written and spoken communication in English and Hindi, guest service and time management skills.
- Hands on prior work experience and worked in beach property.

Department vacancies across all Commis 1/2/3, DCDP, CDP levels:

- All Rounder Cuisine Chefs - 2
- South Indian Cuisine Chefs - 2
- North Indian Cuisine Chefs - 2
- Continental Chefs - 2
- Chinese Chefs - 2
- Bakery Chefs - 2

📌 Chef De Partie (Thiruvananthapuram)
🏢 B Canti Hotels And Resorts
📍 Thiruvananthapuram