Job Summary:

Responsible for the overall management of the kitchen and food production operations, ensuring high standards of food quality, hygiene, consistency, cost control, and guest satisfaction.

Key Responsibilities:
Lead and manage the entire kitchen and food production team.
Plan menus, daily specials, buffet menus, and food production requirements.
Ensure consistent food quality, taste, presentation, and portion control.
Develop and standardize recipes and maintain food production standards.
Monitor food costs, wastage, portion sizes, and kitchen expenses.
Prepare and manage kitchen budgets and control operational costs.
Ensure compliance with food safety, hygiene, and HACCP standards.
Conduct regular inspections of kitchen areas, equipment, and storage.
Manage food purchasing in coordination with the Purchase and Stores departments.
Maintain proper stock levels and ensure FIFO practices.
Train, guide, motivate, and evaluate kitchen staff.




Plan duty rosters and ensure adequate staffing according to business levels.
Coordinate with F&B;, Service, Stores, Purchase, and Management teams.
Handle guest feedback related to food quality and take corrective action.
Ensure smooth kitchen operations during banquets, events, and peak business periods.

Requirements:
Minimum 5–8 years of relevant experience, preferably in a 4-star/5-star hotel.
Culinary qualification from a recognized institution preferred.
Robust knowledge of Indian and Continental cuisine.
Excellent leadership, menu planning, costing, and team-management skills.
Robust knowledge of food safety and hygiene standards.

Pay: From ₹55,000.00 per month

Perks:
Commuter assistance
Food provided

Work Location: In person

📌 Executive Chef Kerala Experienced Candidates Only Thrissur
🏢 Dass Continental
📍 Thrissur