Staff Supervision: Directs kitchen staff, assigns station duties, and steps in to cover absent workers.
Quality Control: Inspects food taste, portion size, and presentation before it reaches the customer.
Kitchen Operations: Manages inventory, orders supplies, and oversees kitchen prep and closing procedures.
Training and Mentoring: Trains new cooks and enforces workplace discipline and safety regulations.
Leadership in Absence: Takes full charge of the kitchen when the executive or head chef is off-site
Designing and updating the food selection based on seasonal ingredients, dietary trends, and costs.
Creating current dishes that align with the restaurant's style
Overseeing the cooking process to ensure every dish meets high standards of taste and presentation.




Inspecting plates before they leave the kitchen for service.
Tracking food supplies, ingredients, and equipment.
Enforcing strict sanitation rules and local health codes.
Maintaining a clean and hazard-free workspace for all staff.

Pay: ₹22,000.00 - ₹28,000.00 per month

Advantages:
Adaptable schedule
Food provided

Ability to commute/relocate:
Painkulam, Thrissur, Kerala: Reliably commute or planning to relocate before starting work (Required)

Experience:
Hotel: 6 years (Required)

Shift availability:
Day Shift (Preferred)
Night Shift (Preferred)
Overnight Shift (Preferred)

Work Location: In person

📌 Sous Chef Painkulam
🏢 Ecogardens Resort Cheruthuruthy, Thrissur
📍 Painkulam