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.
Robust 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:
Versatile 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