Assist the Executive Chef in managing daily kitchen operations and ensure effective food production, quality, hygiene, and staff performance.

Key Responsibilities:
Supervise daily kitchen operations and food production.
Assist the Executive Chef in menu planning and recipe standardization.
Ensure food is prepared according to established recipes and quality standards.
Supervise and coordinate CDPs, Commis Chefs, and other kitchen staff.
Monitor portion control, food quality, presentation, and consistency.
Assist with food costing, inventory control, and wastage reduction.
Check the quality and freshness of ingredients before production.
Ensure proper storage and FIFO procedures.
Maintain high standards of kitchen hygiene and food safety.
Conduct regular checks of kitchen equipment and work areas.
Assist in preparing kitchen duty rosters and staff allocation.




Train junior kitchen employees and support their development.
Take charge of the kitchen in the absence of the Executive Chef.
Coordinate with the service team to ensure timely food dispatch.
Support banquet and event food production as required.

Requirements:
Minimum 3–5 years of relevant hotel kitchen experience.
Culinary qualification preferred.
Experience in a 4-star/5-star hotel is an advantage.
Positive knowledge of Indian/Continental cuisine.
Strong leadership and communication skills.
Good knowledge of food hygiene and safety practices.

Pay: From ₹49,000.17 per month

Advantages:
Commuter assistance
Food provided

Work Location: In person

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