Chef Job Vacancies in Kerala

Pay: 20,000.00-25,000.00 per monthJob Description:Job Title: Commi (Coffee Shop)Department: Operations / KitchenReports To: Caf ManagerJob SummaryThe Commi supports the kitchen and beverage team in the daily operations of the coffee shop. The role involves assisting in food preparation, maintaining cleanliness and hygiene standards, supporting baristas and cooks, and ensuring smooth service during operating hours.Key ResponsibilitiesAssist in basic food preparation such as cutting, assembling, and plating as per standard recipesSupport baristas and kitchen staff during peak hoursMaintain cleanliness of kitchen, prep area, equipment, and utensilsFollow food safety, hygiene, and sanitation standards at all timesAssist in receiving, storing, and organizing raw materials and suppliesEnsure proper waste disposal and cleanliness of workstationsFollow instructions from supervisors and senior kitchen staffAdhere to company policies, SOPs, and safety guidelinesSupport opening and closing duties of the coffee shopRequirements & QualificationsMinimum qualification: 10th / 12th pass preferredPrior experience in a caf, coffee shop, or food outlet is an advantageBasic knowledge of kitchen hygiene and food handlingAbility to work in shifts, including weekends and holidaysPhysically fit and able to stand for long hoursWillingness to learn and work in a fast-paced environmentSkills & CompetenciesTeam player with a positive attitudeGood communication and listening skillsTime management and multitasking abilitiesAttention to cleanliness and detailWork ConditionsShift-based roleFast-paced caf environmentJob Type: Full-timeExperience:total work: 1 year (Preferred)

Seeking a experienced Chef to join our team in Kottayam, India. The ideal candidate must have 6-12 years of culinary experience and a Diploma in Culinary Arts. The Chef will be responsible for creating delicious and high-quality dishes, managing the kitchen staff, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential. The candidate must be a male with a passion for cooking and a strong knowledge of different cuisines and cooking techniques. The Chef must also be able to work well under pressure, have excellent communication skills, and a willingness to collaborate with the team to deliver exceptional food and service to our customers.

Job PurposeThe Junior Sous Chef South Indian Cuisine assists the Sous Chef and Executive Chef in managing daily kitchen operations related to authentic South Indian cuisine, ensuring the highest standards of food quality, hygiene, consistency, and guest satisfaction in line with a 5-star business hotel environment.Key ResponsibilitiesKitchen Operations Assist in the preparation, cooking, and presentation of traditional and contemporary South Indian dishes. Ensure consistency in taste, portioning, and presentation as per hotel standards. Supervise and coordinate the activities of commis chefs and kitchen staff in the South Indian section. Step in to lead the section in the absence of the Sous Chef.Menu & Quality Control Support menu planning, recipe standardization, and new dish development for restaurants, banquets, and special events. Ensure strict adherence to standardized recipes and costing guidelines. Monitor food quality, freshness, and presentation before service.Hygiene, Safety & Compliance Maintain the highest standards of food safety, hygiene, and sanitation as per HACCP and hotel policies. Ensure proper storage, labeling, and handling of food items. Conduct regular checks on cleanliness and equipment maintenance in the section.Inventory & Cost Control Assist in inventory management, stock rotation (FIFO), and requisitioning of raw materials. Minimize food wastage and support cost control initiatives. Coordinate with stores and purchasing for quality ingredients specific to South Indian cuisine.Training & Team Management Train, guide, and motivate junior kitchen staff. Support performance monitoring and skill development of team members. Foster a positive, disciplined, and professional kitchen environment.

We are looking for an experienced Indian Cook with strong knowledge of regional dishes, spices, and traditional cooking techniques. The role requires maintaining taste, quality, hygiene, and consistency in every preparation

We are seeking a skilled and experienced Chinese Chef to join our culinary team. The ideal candidate will specialize in authentic Chinese cuisine and be proficient in various regional styles such as Cantonese, Sichuan, Hunan, or Northern Chinese cooking. The Chinese Chef will be responsible for menu planning, ingredient sourcing, food preparation, and maintaining high kitchen standards.

About Us:Olegio is a premium European-inspired restaurant nestled in the heart of Kowdiar, Trivandrum. We are passionate about bringing the authentic taste of Europe to the local culinary scene, blending traditional recipes with contemporary presentations. Our vision is to provide an unparalleled dining experience that celebrates flavor, creativity, and quality.Role Overview:We are seeking a talented and visionary Head Chef to lead our kitchen team and craft exquisite European cuisine. This is an exciting opportunity for an experienced culinary professional to showcase their expertise, innovate with seasonal menus, and uphold Olegios reputation for excellence.Key Responsibilities:Menu Development: Design and execute a European-inspired menu that reflects authenticity and innovation while catering to diverse customer preferences.Kitchen Leadership: Supervise, train, and motivate the kitchen team to ensure seamless operations and maintain high standards of food quality and presentation.Quality Control: Oversee food preparation, portioning, and plating to meet Olegios established standards of excellence.Inventory Management: Monitor inventory levels, source quality ingredients, and manage supplier relationships while adhering to budget constraints.Hygiene and Safety Compliance: Ensure the kitchen adheres to all health and safety regulations, maintaining cleanliness and sanitation at all times.Customer Experience: Collaborate with front-of-house staff to address guest feedback and continuously enhance the dining experience.Cost Management: Optimize food costs and manage kitchen operations within budgetary guidelines.Culinary Innovation: Stay updated on European culinary trends and incorporate them into seasonal menus and specials.Requirements:Proven experience as a Head Chef or Executive Chef, preferably with expertise in European cuisine.Culinary degree or equivalent professional training.Exceptional leadership and team management skills.Strong knowledge of food safety regulations and best practices.Creativity, attention to detail, and a passion for delivering high-quality dishes.Ability to work under pressure and in a fast-paced environment.Excellent communication and organizational skills.Flexibility to work evenings, weekends, and holidays as needed.What We Offer:Competitive salary and performance-based incentives.Opportunity to lead a dynamic team and innovate in a creative culinary space.A chance to work in a premium restaurant that values quality, authenticity, and customer satisfaction.Professional development opportunities and support for culinary growth.How to Apply:If you are passionate about European cuisine and have the expertise to lead Olegios kitchen to new heights, we would love to hear from you. Please send your resume and a brief cover letter to maria@theolegio.com with the subject line Application for Head Chef Olegio.Join us at Olegio and be part of an extraordinary culinary journey in the heart of Trivandrum!

Job Overview:The Master Chef is responsible for overseeing all aspects of food production, ensuring high standards of culinary excellence, creativity, and consistency. The role involves menu planning, food preparation, kitchen management, staff supervision, and maintaining a positive dining experience for customers. The Master Chef will work closely with the Executive Chef and restaurant management to ensure smooth kitchen operations and exceptional food quality.Key Responsibilities:1. Menu Creation and Development: Design and develop innovative, seasonal menus. Ensure a balanced, creative, and appealing menu that meets customer expectations and reflects the restaurants concept. Regularly update and modify menus based on customer preferences, food trends, and seasonal ingredients.2. Kitchen Management: Supervise and direct kitchen staff to ensure all food preparation and cooking processes are executed to the highest standard. Oversee the daily operations of the kitchen, ensuring that the kitchen is clean, organized, and efficient. Ensure that all kitchen equipment is maintained and properly used.3. Food Preparation and Presentation: Lead by example in food preparation, cooking, and plating. Maintain high standards of taste, quality, and consistency in all dishes. Implement and maintain food safety and sanitation procedures, ensuring the kitchen is compliant with health regulations.4. Staff Training and Supervision: Train, mentor, and guide kitchen staff on proper cooking techniques, presentation, and health and safety standards. Ensure that the kitchen team works efficiently, cooperatively, and in a positive environment. Handle scheduling, performance evaluations, and conflict resolution among kitchen staff.

Food Production- Good Knowledge of Cooking Foodmenu Construction, quality Managementpide, Gozleme, Lahmacun, Durum, Turkish Bread, Grillsand Desserts

We are looking for chef with expertise in South Indian, Chinese and North Indian dishes. Food and accommodation will be provided.

Executive Chef Job Description:Culinary Leadership:Provide visionary leadership to the kitchen team, ensuring the highest culinary standards are maintained.Oversee menu development, ensuring creativity, innovation, and alignment with customer preferences.Kitchen Operations:Direct and coordinate all kitchen activities, including food preparation, cooking, and presentation.Implement and enforce hygiene and safety standards in the kitchen.Menu Planning and Development:Create and update menus, considering seasonal availability, cost-effectiveness, and customer preferences.Introduce new and innovative dishes while maintaining the quality and consistency of existing ones.Quality Control:Conduct regular inspections to ensure the freshness and quality of ingredients.Monitor cooking techniques and presentation to meet the restaurant's standards.Team Management:Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.Conduct performance evaluations and provide coaching for professional development.Inventory and Cost Management:Manage kitchen budgets, control costs, and optimize resource utilization.Oversee inventory control, including ordering and stock rotation, to minimize waste.Collaboration with Other Departments:Coordinate with other departments, such as front-of-house and purchasing, to ensure seamless operations.Collaborate with management on strategic planning and marketing initiatives.Compliance and Regulation:Ensure compliance with health and safety regulations and food hygiene standards.Keep abreast of industry trends and innovations.Qualifications:Proven experience as an Executive Chef or in a senior kitchen management role.Culinary degree or relevant certifications.Creative and passionate about culinary arts.Strong leadership and communication skills.Ability to work well under pressure in a fast-paced environment.

We have vacant of 5 Commis Chef Jobs in Angamaly Kochi,Commi, Experience Required : 3 Years Educational Qualification : Professional Degree Skill Commi etc.

Job Openings for 01 Indian Chef Job with Minimum 5 Years Experience in Kochi, Having Educational Qualification of : Diploma,Professional Degree with Good Knowledge in Menu Planning, Strong Experience in Tandoor and Indian Etc.

We have vacant of 2 Chef De Cuisine Jobs in Kozhikode, Experience Required : 4 Years Educational Qualification : Higher Secondary Skill Food Production, Menu Planning, Food Costing etc.

We have vacant of 5 Chef De Cuisine CONTINENTAL Jobs in Ernakulam, Experience Required : 3 Years Educational Qualification : Higher Secondary,Diploma Skill Continental Cook etc.

Be the custodian & take care of cooking, upkeep and guests at a premium homestay in a scenic & secluded location in the hills - knowledge of Malayalam and spoken Hindi & English will be added advantage. Salary will be commensurate for the right candidate & skills

We urgently require an experienced North Indian ChefRequirements 3-5 Years of ExperienceWell behaved manners Job Types:Full-time, Regular / PermanentSalary: 20,000.00 - ?25,000.00 per monthBenefits: Food & AccommodationSchedule: Day shift Night shiftAbility to commute/relocate: Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Education: Secondary(10th Pass) (Preferred) Experience: Chef: 3 years (Preferred)Job Type: Full-timeSalary: 20,000.00 per monthBenefits: Food providedSchedule: Day shift Morning shift Rotational shiftAbility to commute/relocate: Munnar, Kerala: Reliably commute or planning to relocate before starting work (Required)Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred)Speak with the employerExpected Start Date: 01/08/2023

Job Title: Chef / CaretakerLocation: Alleppey, Kerala, IndiaJob Type: Full-timeJob Summary:We are looking for an experienced and talented Chef / Caretaker to work at a massive farmhouse in Alleppey, Kerala, India. The farmhouse is owned by a Dubai-based Logistics company owner, who visits the property occasionally with his family. The ideal candidate should have a passion for cooking, be well versed in international cuisine, have good English speaking skills, and be knowledgeable about different cuisine styles.Responsibilities:1. Prepare meals for the owner and his family based on their preferences and dietary requirements.2. Manage the day-to-day upkeep of the farmhouse, including cleaning, maintenance, and security.3. Purchase groceries, supplies, and equipment as needed, while maintaining a budget. 4. Plan and execute menus for events and parties hosted at the property.5. Maintain a high standard of hygiene and cleanliness in the kitchen and throughout the property. 6. Coordinate with other staff members as needed to ensure smooth operations.Requirements:1. Minimum of 5 years experience as a Chef / Caretaker.2. Expertise in international cuisine, including European, Asian, and Middle Eastern styles. 3. Excellent English speaking and communication skills.4. Ability to manage the day-to-day upkeep of a large property.5. Strong organizational and planning skills.6. Knowledgeable about purchasing and budgeting for supplies and equipment. 7. Willingness to work flexible hours, including weekends and holidays.Compensation and Benefits:1. Salary.2. Accommodation and food provided.3. 30 days of calendar annual leave.4. Further benefits can be discussed.The date of joining would commence in June-July 2023.

Responsibilities: - Create and prepare authentic North Indian cuisine such as curries, kebabs, biryanis, naans, and other regional specialties - Plan menus and ensure that all dishes are prepared to the highest quality standards - Develop and maintain recipes and standard operating procedures for food preparation and presentation - Maintain kitchen equipment and ensure that it is kept clean and in good working condition - Train and supervise kitchen staff in the preparation and presentation of North Indian dishes - Monitor food inventory and place orders for supplies as needed - Adhere to food safety and sanitation guidelines - Maintain a clean and organized kitchen environment Requirements: - Minimum of 5 years of experience as a North Indian Chef - In-depth knowledge of North Indian cuisine and the ability to create authentic dishes - Excellent culinary skills and the ability to lead and train a team of kitchen staff - Strong communication and organizational skills - Ability to work in a fast-paced environment and manage multiple tasks simultaneously - Knowledge of food safety and sanitation guidelines - Ability to work flexible hours,

We are seeking a hard-working, efficient, and skilled commis chef to prepare the meal ingredients needed while working alongside the chef de partie and in various kitchen responsibilities. Responsibilities of the commis chef include: preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Successful commis chefs demonstrate excellent organizational skills and are attentive to the kitchens needs. Working alongside the chef de partie gives the commis chef an opportunity to learn and grow as a chef.

Chef de Partie DutiesResponsibilities:1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.3. Coordinates daily tasks with the Executive Chef.4. Responsible to supervise junior chefs or commis.5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.9. Full awareness of all menu items, their recipes, methods of production and presentation standards.10. Follows good preservation standards for the proper handling of all food products at the right temperature.11. Operate and maintain all department equipment and reporting of malfunctioning.12. Ensure effective communication between staff by maintaining a secure and friendly working environment.13. Establishing and maintaining effective inter-departmental working relationships.14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.15. Personally responsible for hygiene, safety and correct use of equipment and utensils.16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.17. Checks periodically expiry dates and proper storage of food items in the section.18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working

We have vacant of 5 Indian Cook Jobs in ,Indian Chef,Chief Cook, Experience Required : 1 Year Educational Qualification : Higher Secondary Skill Indian Chef,Chief Cook etc.