Head Chef

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality.

This vacancy is for Mumbai location, CTC is 45000/-

Outlet Head Chef Duties and Responsibilities:

• This is a Kerala Cuisine Restaurant
• The position requires the chef to lead a team of members
• Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates tasks with the Cluster Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Prerequisites:

• A high standard of spoken and written English.
• Should have experience in South Indian Cuisine/ Kerala Cuisine
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel
• Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Sous Chef / Jr. Sous chef/ Executive Chef / Sr. CDP can apply

To know more about the company, kindly visit our company website

Job Type: Full-time

Pay: Up to ₹45,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided

Work Location: In person