Chef

3 days ago

Thrissur, Kerala, India Mash Resto Cafe Full time

Location: Thrissur

Property Type: New Hospitality Project / Restaurant / Resort

Departments: Main Kitchen / Chinese/ Continental / Indian / Live Counters

1. Executive Chef

Role Overview:

Responsible for overall kitchen operations, menu planning, costing, staff management, and ensuring high food standards across all outlets.

Key Responsibilities:

  • Oversee all kitchen sections and ensure smooth operations.
  • Develop menus, standard recipes, and portion controls.
  • Ensure food quality, taste consistency, and presentation standards.
  • Manage food cost, inventory, and wastage control.
  • Train, lead, and motivate the entire kitchen team.
  • Coordinate with management on planning and new promotions.
  • Ensure strict adherence to hygiene, safety, and FSSAI standards.

Requirements:

  • Minimum 8–12 years of experience.
  • Strong leadership and menu engineering skills.
  • Experience in multi-cuisine operations preferred.

2. Sous Chef / Jr. Sous Chef

Role Overview:

Supports the Executive Chef in daily operations and supervises specific kitchen sections.

Key Responsibilities:

  • Manage day-to-day kitchen operations in absence of the Executive Chef.
  • Ensure food quality and timely service.
  • Supervise chefs, commis, and support staff.
  • Maintain stock levels and coordinate requisitions.
  • Conduct training and maintain recipe consistency.
  • Ensure cleanliness and compliance with hygiene standards.

Requirements:

  • 4–8 years of experience.
  • Good supervisory skills and multi-cuisine knowledge.

3. Chef de Partie (CDP) – All Sections

Sections: Continental, Indian, Chinese, Tandoor, South Indian, Bakery & Pastry, Cold Kitchen, Banquets, Live Counter

Role Overview:

Handles a specific section independently and ensures the section produces high-quality dishes.

Key Responsibilities:

  • Prepare, cook, and present dishes as per standards.
  • Manage section inventory and assist in ordering.
  • Train and guide Demi CDP & Commis.
  • Maintain hygiene and workstation cleanliness.
  • Ensure portion and quality control.

Requirements:

  • 3–5 years of relevant section experience.
  • Strong knowledge of respective cuisine.

4. Demi Chef de Partie (DCDP)

Role Overview:

Assists CDP and takes partial charge of the section.

Key Responsibilities:

  • Support CDP in prep and cooking.
  • Maintain mise-en-place and workstation.
  • Follow standard recipes and maintain consistency.
  • Assist in training Commis staff.

Requirements:

  • 2–3 years of experience in the same cuisine.

5. Commis I, Commis II, Commis III

Role Overview:

Entry-to-mid kitchen positions responsible for prep work, basic cooking, and assisting senior chefs.

Key Responsibilities:

  • Food preparation, chopping, cutting, marination.
  • Assist in cooking and maintaining ingredients.
  • Maintain cleanliness and hygiene of the section.
  • Follow instructions and standard recipes.
  • Support in banquets, live counters, and daily operations.

Requirements:

  • 0–2 years experience depending on level.
  • Basic understanding of kitchen operations.
  • Passion for cooking and willingness to learn.

6. Stewards / Utility Staff (If included)

Responsibilities:

  • Clean kitchen equipment and utensils.
  • Maintain dishwashing and hygiene area.
  • Support chefs with basic cleaning tasks.

Common Requirements for All Chef Levels

  • Strong passion for food and culinary innovation.
  • Ability to work in a fast-paced environment.
  • Good knowledge of hygiene, sanitation & FSSAI standards.
  • Flexibility to work rotational shifts, weekends, and holidays.
  • Team player with good communication skills.

Job Types: Full-time, Permanent

Pay: ₹20, ₹50,000.00 per month

Benefits:

  • Food provided
  • Paid time off

Work Location: In person

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