1. Job Purpose

To prepare high-quality, hygienic, and consistent food across South Indian and multi-cuisine menus, ensuring guest satisfaction, food safety, portion control, and efficient kitchen operations in a business hotel environment.

1. Duties and Responsibilities

A. Food Preparation &

- Production

- Prepare authentic South Indian dishes, including breakfast items, meals, curries, dosas, idlis, appams, and other regional specialities.

- Prepare multi-cuisine dishes as per the hotel menu, including Indian, Chinese, and other assigned cuisines based on operational requirements.

- Ensure consistency in taste, presentation, quality, and portion sizes.

- Prepare food according to guest orders, buffet requirements, and banquet or meeting requirements.

- Follow standard recipes and presentation guidelines.

- Ensure timely preparation and service during breakfast, lunch, dinner, and other meal periods.

B. Menu Planning &

- Kitchen Operations

- Assist the Head Chef or management in menu planning and introducing new dishes.

- Prepare mise en place before each shift and ensure all ingredients are ready for service.

- Coordinate with the Front Office and F&B; team regarding guest requirements, special orders, and meal arrangements.

- Ensure smooth kitchen operations during peak business hours.

- Follow instructions regarding daily specials, buffet menus, and food preparation schedules.

C. Hygiene &

- Food Safety

- Maintain personal hygiene and qualified grooming standards at all times.

- Ensure cleanliness and sanitisation of kitchen workstations, equipment, utensils, and storage areas.

- Follow food safety practices, including proper storage, labelling, temperature control, and FIFO procedures.

- Prevent cross-contamination and ensure safe handling of raw and cooked food.

- Follow applicable food safety regulations and hotel hygiene standards.

D. Inventory &





- Cost Control

- Check the quality and freshness of ingredients before use.

- Inform the Head Chef or management about stock shortages and ingredient requirements.

- Minimise food wastage and ensure proper utilisation of ingredients.

- Follow portion control and standard recipes to maintain food cost efficiency.

- Assist in stock verification and maintain records of kitchen consumption, wastage, and requisitions as required.

- Ensure proper storage and rotation of food items.

E. Teamwork &

- Discipline

- Coordinate effectively with kitchen helpers, stewards, and other kitchen staff.

- Maintain discipline, punctuality, and qualified conduct.

- Support the team during high occupancy, special events, and increased guest demand.

- Follow duty rosters, kitchen procedures, and instructions from the reporting manager.

- Report equipment breakdowns, safety hazards, and operational issues promptly.

1. Key Performance Areas (KPAs)

- Food Quality: Consistency in taste, flavour, freshness, and presentation.

- Timely Service: Preparation and delivery of food within the required time.

- Menu Execution: Ability to prepare South Indian and assigned multi-cuisine dishes.

- Hygiene &
- Food Safety:

Compliance with hotel hygiene and food safety standards.

- Cost Control: Effective portion control, reduced wastage, and proper ingredient utilisation.

- Inventory Management: Proper storage, stock monitoring, and timely reporting of requirements.

- Teamwork:



Coordination with kitchen and service teams.

- Guest Satisfaction: Positive feedback on food quality and overall dining experience.

1. Qualifications &
- Experience

- Minimum qualification: Relevant culinary training or equivalent practical experience preferred.

- Previous experience as a South Indian Chef, Multi-Cuisine Chef, or Commis Chef with relevant independent cooking skills.

- Experience in a hotel, restaurant, or business hotel kitchen is preferred.

- Strong knowledge of South Indian cuisine and working knowledge of multiple cuisines.

- Knowledge of kitchen hygiene, food safety, portion control, and stock handling.

- Ability to work under pressure and manage multiple food orders efficiently.

1. Skills &
- Competencies

- Good cooking skills in South Indian cuisine.

- Working knowledge of multi-cuisine food preparation.

- Knowledge of ingredients, spices, recipes, and cooking techniques.

- Time management and organisational skills.

- Attention to detail and commitment to food quality.

- Teamwork, discipline, and willingness to learn.

- Ability to follow standard operating procedures and management instructions.

1. Grooming &
- Conduct Standards

- Maintain personal hygiene and wear a clean, proper kitchen uniform.

- Keep hair neatly covered and nails short and clean.

- Use appropriate protective equipment as required.

- Maintain a clean and organised workstation.

- Follow hotel policies, safety procedures, and professional conduct standards.

1. Additional Responsibilities

Undertake any additional responsibilities assigned by management from time to time as required by the organisation.

Pay: ₹14,000.00 - ₹34,000.00 per month

Benefits

- Food provided

Application Question(s)

- How many years of experience do you have as a Chef?

Work Location: In person

📌 Chef (Kollam)
🏢 Terratone
📍 Kollam