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 qualified 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 positive 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 (India)
🏢 THE AVENUE CENTER HOTEL
📍 India