Key Responsibilities:

- Ensure all food is prepared to standard recipes, maintaining consistency and authenticity in taste and presentation.
- Supervise junior kitchen staff, providing guidance, training, and support.
- Maintain cleanliness, organisation, and safety standards in your station according to HACCP and other food safety regulations.
- Assist the Executive Chef with menu planning, ingredient sourcing, and seasonal recipe development.
- Monitor inventory levels for your station, ensuring minimal wastage and timely requisition of ingredients.
- Collaborate with the team to maintain smooth kitchen operations during peak hours.
- Innovate and contribute ideas to enhance South Indian culinary offerings while respecting traditional flavours.

Required Skills & Qualifications:

- Proven experience as a Chef de Partie or similar role,



preferably with expertise in South Indian cuisine.
- Strong knowledge of South Indian cooking techniques, spices, and regional variations.
- Ability to work under pressure and meet tight deadlines in a fast-paced environment.
- Excellent teamwork, communication, and organisational skills.
- Understanding of kitchen hygiene, food safety, and portion control.
- Culinary degree or diploma preferred but not mandatory with substantial experience.

Job Types: Full time, Permanent

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Chef de Partie - South Indian (Fort Kochi)
🏢 Forte Kochi
📍 Fort Kochi