Role & responsibilities

- Planning and organizing the daily kitchen operations, including prep, cooking, and cleaning tasks

- Assisting the Executive Chef in creating and updating menus, selecting ingredients, and developing recipes

- Preparing and cooking high-quality meals in a timely and productive manner, ensuring that food is cooked to the correct temperature and is visually appealing

- Managing kitchen staff, assigning tasks, and overseeing performance to ensure that standards for food quality, safety, and sanitation are met

- Maintaining kitchen equipment, tools, and facilities, ensuring that they are clean and in good working order

- Controlling inventory and ordering supplies and ensuring that food costs are kept within budget





- Managing food waste and controlling food portions, ensuring that they are consistent with the restaurant's standards and minimizing waste

- Enforcing kitchen safety and sanitation procedures and ensuring that the kitchen complies with relevant health and safety regulations

- Training and mentoring junior kitchen staff and providing guidance and support to help them develop their skills

- Maintaining a positive and professional working environment and ensuring that the kitchen operates smoothly and efficiently

- Strong leadership and communication skills

📌 Chef De Partie (Kochi)
🏢 Calicut Paragon Restaurants
📍 Kochi