Key Responsibilities:

- Menu Planning and Food Preparation:

- Develop and maintain menu offerings aligned with the establishment’s theme, budget, and target audience.

- Standardize recipes and monitor portion sizes to ensure consistency and cost control.

- Prepare high-quality meals while maintaining exceptional presentation standards.

- Stay updated on culinary trends and incorporate innovative ideas.

- Kitchen Operations Management:

- Oversee the smooth operation of the kitchen during service hours.

- Establish workflows to ensure efficiency and minimize delays during peak hours.

- Ensure proper use and maintenance of all kitchen equipment.

- Staff Supervision and Training:

- Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.

- Assign tasks and ensure staff adherence to established workflows.

- Conduct regular performance evaluations and address areas for improvement.

- Inventory and Cost Control:

- Manage inventory, ensuring the availability of ingredients while minimizing waste.

- Monitor food costs and adjust inventory or portions as needed to stay within budget.

- Establish relationships with suppliers for quality ingredients at competitive prices.

- Health and Safety Compliance:





- Maintain strict hygiene and sanitation standards in compliance with health regulations.

- Train staff on proper food handling, storage, and sanitation procedures.

- Oversee the cleanliness of the kitchen and ensure compliance with safety protocols.

- Quality Assurance:

- Ensure dishes are prepared to meet the establishment’s quality standards.

- Conduct regular taste tests and quality checks.

- Address customer feedback regarding food quality and make improvements as necessary.

- Collaboration with Management:

- Work closely with restaurant management to align culinary offerings with business goals.

- Assist in creating marketing strategies for seasonal menus or special events.

- Provide input on pricing strategies to balance quality and profitability.

Job Types: Full time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits

- Food provided

Ability to commute/relocate

- Varkkallai, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Education

- Diploma (Preferred)

Experience

- TOTAL: 3 years (Required)

Work Location: In person

📌 SOUTH INDIAN CDP (Varkala)
🏢 new veg restaurant
📍 Varkala