. Section Management
Take full responsibility for a specific kitchen section (e.g., grill, tandoor, pantry).
Ensure smooth daily operations within the assigned station.
Maintain consistency in food preparation and presentation.
Food Preparation & Cooking
Prepare, cook, and present dishes as per standard recipes.
Ensure taste, texture, and plating meet the hotel/restaurant standards.
Handle mise en place efficiently before service
3. Quality Control :
Check freshness and quality of ingredients.
Ensure all dishes leaving the section meet quality standards.
Avoid wastage and control portion sizes.
Hygiene & Food Safety
Follow strict hygiene standards (as per FSSAI guidelines in India).
Maintain cleanliness of the workstation at all times.
Ensure proper storage of food items (FIFO method).
Team Supervision
Supervise and guide Commis chefs and kitchen assistants .
Train junior staff in cooking techniques and SOPs.
Delegate tasks effectively during service.
Coordination
Coordinate with other sections for smooth service flow.




Communicate with Sous Chef / Head Chef regarding requirements.
Ensure timely service during peak hours.
Inventory & Stock Control
Monitor stock levels in the section.
Assist in ordering and receiving supplies.
Reduce wastage and maintain cost control.
Equipment Handling
Ensure proper use and maintenance of kitchen equipment.
Report any faults or breakdowns immediately.
Menu Execution
Execute menu items as per standard recipes.
Assist in developing recent dishes (in some properties).
Adapt to menu changes or special requests.
Time Management
Work efficiently during busy service periods.
Ensure dishes are prepared and served on time.
Compliance & Discipline
Follow kitchen SOPs and company policies.
Maintain discipline, grooming, and punctuality.

Pay: ₹25,000.00 - ₹30,000.00 per month

Advantages :
Food provided
Leave encashment

Work Location: In person

📌 Chef Kochi (India)
🏢 MALIEKAL HERITANCE CHERAI
📍 India