Kitchen Operations

primary duty is food preparation and have knowledge in South Indian, North Indian, Chinese and Continental cuisines
- Supervise daily kitchen activities and ensure smooth service
- Coordinate between different sections (hot, cold, bakery, etc.)
- Step in and cook during busy hours (hands-on role)
- Ensure food is prepared as per standard recipes and presentation

Staff Management
- Train, guide, and monitor chefs (CDPs, commis)
- Prepare duty rosters and manage shifts
- Maintain discipline and teamwork in the kitchen
- Assist in hiring and performance evaluation

Food Quality & Consistency
- Check taste, portion size, and plating before service
- Ensure consistency across all dishes
- Handle guest complaints related tofoodHygiene & Safety
- Ensure strict compliance with food safety standards (FSSAI)
- Maintain cleanliness of kitchen, storage, and equipment
- Monitor proper food storage (FIFO, labeling, temperature control)

Inventory & Cost Control
- Monitor stock levels and avoid wastage
- Assist in ordering raw materials and supplies




- Control food cost and portioning
- Conduct stock checks and audits

Menu Planning Support
- Assist Head Chef in menu creation and updates
- Suggest new dishes and improvements
- Standardize recipes and costing

Coordination
- Work closely with service team (restaurant/captain)
- Ensure timely service during peak hours
- Coordinate for banquets, events, and special menus

Administrative Duties
- Maintain kitchen records (temperature logs, wastage reports)
- Ensure SOPs are followed
- Assist in budgeting and reporting

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

Perks:
- Food provided
- Leave encashment

Ability to commute/relocate:
- Kochi, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)

Education:
- Secondary(10th Pass) (preferred)

Experience:
- Hotel: 5 years (preferred)

Language:
- English (preferred)

Work Location: In person

📌 Junior Sous Chef (Kochi)
🏢 MALIEKAL HERITANCE CHERAI
📍 Kochi