1. Job Purpose The Trainee Chef is responsible for learning and assisting in the preparation, cooking, and presentation of food under the guidance of senior kitchen staff. The role provides practical training in kitchen operations, food safety, hygiene, and various cuisines while maintaining the hotel's standards of quality and guest satisfaction.

1. Duties and Responsibilities

A. Food Preparation and Production

- Assist senior chefs in preparing ingredients, vegetables, meat, seafood, and other food items.

- Learn and perform basic cooking techniques under supervision.

- Assist in preparing South Indian, North Indian, and other multi-cuisine dishes as assigned.

- Follow standard recipes, portion sizes, and presentation guidelines.

- Ensure mise en place is completed before the commencement of kitchen operations.

- Assist in buffet preparation, à la carte orders, and room service requirements.

B.

Kitchen

Operations

- Maintain cleanliness and organization of the kitchen and assigned workstation.

- Ensure ingredients, utensils, and equipment are properly arranged and readily available.

- Follow instructions from senior chefs and complete assigned tasks within the required time.

- Assist with receiving, storing, and arranging food supplies as directed.

- Follow stock rotation procedures, including FIFO (First In, First Out).

- Minimize food wastage and use ingredients responsibly.

C. Food Safety and Hygiene

- Follow all food safety, personal hygiene, and sanitation standards.

- Maintain proper storage temperatures and safe food-handling practices.

- Ensure raw and cooked food items are handled and stored separately.

- Clean and sanitize workstations, utensils, and equipment after use.

- Follow the hotel's food safety procedures and applicable FSSAI guidelines.

- Report spoiled ingredients, damaged equipment, or any food safety concerns to the senior chef.

D. Learning and Development





- Actively participate in on-the-job training and kitchen demonstrations.

- Learn new recipes, cooking methods, food presentation, and kitchen procedures.

- Develop knowledge of ingredients, spices, portion control, and menu preparation.

- Maintain discipline, punctuality, teamwork, and a positive learning attitude.

- Accept constructive feedback and work towards improving culinary skills.

- Participate in departmental training sessions and performance assessments.

E. Teamwork and Professional Conduct

- Coordinate with kitchen team members to ensure smooth and timely food production.

- Maintain professional behaviour and respectful communication with colleagues.

- Follow duty rosters, grooming standards, and departmental instructions.

- Wear the prescribed kitchen uniform, apron, and safety footwear as required.

- Report to duty on time and maintain regular attendance.

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

1. Required Skills and Qualifications

- Candidates with a certificate, diploma, or degree in Culinary Arts, Hotel Management, or a related field are preferred.

- Freshers and candidates with 0–1 year of kitchen experience may apply.

- Basic knowledge of cooking and food ingredients is an advantage.

- Willingness to learn different cuisines and kitchen operations.

- Good communication, teamwork, and time-management skills.

- Ability to work in a fast-paced kitchen setting.

- Strong commitment to cleanliness, discipline, and food safety.

1. Key Performance Expectations

- Willingness to learn and improve culinary skills.

- Accuracy in ingredient preparation and assigned tasks.

- Compliance with food safety and hygiene standards.

- Punctuality, discipline, and adherence to grooming standards.

- Teamwork and cooperation with senior chefs and kitchen colleagues.

- Responsible handling of food materials and minimization of wastage.

Pay: ₹12,000.00 - ₹17,000.00 per month

Work Location: In person

📌 Trainee Chef (Kollam)
🏢 Terratone
📍 Kollam