Kitchen Operations

primary duty is food preparation and have knowledge in South Indian, North Indian, Chinese and Continental cuisines
Supervise daily kitchen activities and ensure smooth service
Coordinate between different sections (hot, cold, bakery, etc.)
Step in and cook during busy hours (hands-on role)
Ensure food is prepared as per standard recipes and presentation

Staff Management
Train, guide, and monitor chefs (CDPs, commis)
Prepare duty rosters and manage shifts
Maintain discipline and teamwork in the kitchen
Assist in hiring and performance evaluation

Food Quality & Consistency
Check taste, portion size, and plating before service
Ensure consistency across all dishes
Handle guest complaints related tofoodHygiene & Safety
Ensure strict compliance with food safety standards (FSSAI)
Maintain cleanliness of kitchen, storage, and equipment
Monitor proper food storage (FIFO, labeling, temperature control)

Inventory & Cost Control
Monitor stock levels and avoid wastage
Assist in ordering raw materials and supplies




Control food cost and portioning
Conduct stock checks and audits

Menu Planning Support
Assist Head Chef in menu creation and updates
Suggest current dishes and improvements
Standardize recipes and costing

Coordination
Work closely with service team (restaurant/captain)
Ensure timely service during peak hours
Coordinate for banquets, events, and special menus

Administrative Duties
Maintain kitchen records (temperature logs, wastage reports)
Ensure SOPs are followed
Assist in budgeting and reporting

Pay: ₹35,000.00 - ₹45,000.00 per month

Advantages :
Food provided
Leave encashment

Ability to commute/relocate:
Kochi, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)

Education :
Secondary(10th Pass) (preferred)

Experience :
Hotel: 5 years (preferred)

Language :
English (preferred)

Work Location: In person

📌 Junior Sous Chef Kochi
🏢 MALIEKAL HERITANCE CHERAI
📍 Kochi