Job Description

• Lead the preparation and presentation of authentic Kerala dishes, including vegetarian, non-vegetarian, seafood, and traditional sweets.

• Develop and innovate menus while preserving the authenticity of Kerala cuisine.

• Supervise kitchen staff, allocate duties, and provide hands-on guidance in food preparation.

• Ensure high standards of taste, quality, and presentation in every dish.

• Manage food costing, portion control, and inventory to maximize profitability.

• Source and maintain high-quality ingredients, with emphasis on regional authenticity.

• Maintain hygiene, sanitation, and safety standards in compliance with HACCP/health regulations.

• Train, mentor, and motivate kitchen staff in Kerala cooking techniques and recipes.

• Collaborate with F&B management for menu planning, banquets, and special events.

• Monitor kitchen equipment usage, ensure proper maintenance, and minimize wastage.

• Handle guest feedback and ensure customer satisfaction.

Skill set

• Cooking
• Coordinating
• Good Communication
• Kitchen Management
• Kitchen Organization
• Kitchen safety
• Leadership
• Organizational Skill
• Passion for delivering great food and service
• Presentation of food and beverages