- Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.

- Assist in training within your department and to attend training sessions when requested in line with hotel requirements

- Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.

- SOPs for all dishes are implemented with the aid of a Chef de Partie.

- Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef

- Be responsible for stocks and control of wastage, in according to company standards.

- Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.





- Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.

- Always maintain a high standard of personal appearance and hygiene.

- Maintain good working relationships with your own colleagues and all other departments.

- Be aware of the action to be taken in the event of fire.

- Be responsible for the ordering of all fresh produce and dry goods for kitchen use

Job Types: Permanent, Full time

Pay: ₹20,000.00 - ₹30,000.00 per month

Ability to commute/relocate

- Ernakulam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience

- total work: 5 years (Preferred)

Work Location: In person

📌 DCDP SOUTH INDIAN (Kochi)
🏢 THE AVENUE CENTER HOTEL
📍 Kochi