Preparing, cooking, and presenting high quality dishes within the speciality section.
Oversee menu creation,recipes and developing dishes.
Preparing all Vegetarian and Non-Vegetarian (South Indian /North Indian/Chinese) dishes.
Overall responsibility for the prepared, cooked dishes including health, hygiene and cost control.
Assisting with the management of health and safety.
Assisting with the management of food hygiene practices.
Manage and train subordinates.
Manage finances for kitchen operations
Monitoring portion and waste control.
Overseeing the maintenance of kitchen and food safety standards.
Develop standard operating procedures, opening and closing checklists.
Manage and allocate duties for subordinates
Develop standardised recipes provided to achieve consistency and control costs.
Ensure proper receiving and food storage standards in the kitchen.
Taking care of all preparation & cooking equipment, ensuring proper usage, prevent mishandling and thereby kept in positive operating condition.




Implementation and supervision of HACCP guidelines for Hotels & Restaurants.
Ensure best cleanliness and sanitation practices and observe strict hygiene and grooming standards.
Create a healthy and enjoyable working setting that nurtures creativity, employee development and growth by building mutual trust, respect, cooperation and teamwork among your team members.
Work closely with Production team to meet targets and realize goals & objectives.
Do not use alcohol or any other intoxicating substance by the employee while on duty

Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Perks
Cell phone reimbursement
Food provided
Provident Fund

Ability to commute/relocate
Kollam, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Experience
Food preparation: 5 years (Required)

Work Location: In person

📌 Executive Chef Kollam
🏢 Ambalakkara Regency
📍 Kollam