Head Chef

3 days ago

Kerala, India KERALA CAFE Full time ₹ 4,50,000 - ₹ 13,50,000 per year

Job description:

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 Kerala location, CTC is 45000/-

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 controllingcostsin 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 motivationand 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.
  • Excellent culinary catering talent.
  • 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 / Sr. CDP can apply

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

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