Kl Sous chef Jobs – 52 Open Jobs Today

Sous Chef
Marriott International, Inc —Kochi, Kerala
- Full-time
- 12th Pass
- Communication skills
Jr Sous Chef-Awadhi Cuisine
Marriott International, Inc —Kochi, Kerala
- Full-time
- 12th Pass
- Communication skills
Head Chef
GREEN LEAVES HOLIDAY HOMES —Kondotti, Kerala
- ₹18,000 - ₹30,000 a month
- Full-time
- Inventory control
- Inventory management
- Cooking
- Food provided
Quick apply
chef de partie (CDP)
Hotel Port Palace —Kovalam, Thiruvananthapuram, Kerala
- ₹20,000 - ₹25,000 a month
- Full-time
- In-person
- Health insurance
Quick apply
Tandoor Chef - Commi I Or Commi II
Hotel Lake Palace —Vettutura, Kerala
- ₹20,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
CDP Chef
The Habitat Suites —Guruvayur, Kerala
- ₹28,000 - ₹35,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
- Flexible schedule
- Food provided
Quick apply
3d
CDP
Niraamaya Retreats Kovalam Pvt ltd —Kovalam, Thiruvananthapuram, Kerala
- ₹29,000 - ₹34,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Health insurance
- Food provided
Quick apply
12h
CDP Chef
The Signature Munnar —Munnar, Kerala
- ₹15,000 - ₹25,000 a month
- Email
- Cooking
- In-person
- Diploma
- Paid time off
- Flexible schedule
Quick apply
4d
Senior CDP
Nexstay Hotels & Resorts —Calicut, Kerala
- ₹20,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
- Paid sick time
Quick apply
Commis Chef 3
Katsu pan asian cusine —Calicut, Kerala
- ₹15,000 - ₹17,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Paid time off
- Food provided
Quick apply
Chef de Partie - Continental
TOT - Talk of the Town —Kochi, Kerala
- ₹30,000 - ₹35,000 a month
- Weekend availability
- Inventory control
- Inventory management
- Cooking
Quick apply
1d
CDP
THE RAVIZ HOTELS & RESORTS —Calicut, Kerala
- Full-time
- Cooking
- Diploma
- Hotel experience
- Health insurance
- Food provided
Quick apply
3d
Commi I
Tigris Valley —Calicut, Kerala
- ₹20,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
11h
STAFF COOK
THE AVENUE REGENT —Kochi, Kerala
- ₹20,000 - ₹27,000 a month
- Weekend availability
- Cooking
- 12th Pass
- Organisational skills
- Flexible schedule
- Food provided
Quick apply
14d
Commi-III
PVR Cinemas —Thiruvananthapuram, Kerala
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Work from home
Quick apply
13d
Commis III
Viceroy Resort & Spa —Munnar, Kerala
- ₹15,000 - ₹17,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Chef de Partie
Purple Elephant Hotels and Experiences —Panampilly Nagar, Kochi, Kerala
- ₹22,000 - ₹30,000 a month
- Full-time
- Cooking
- Team management
- In-person
Quick apply
1d
Chef De Partie- Bakery
AccorHotel —Kochi, Kerala
- Full-time
Quick apply
Commi-I (South Indian)
Gokulam Grand Kovalam —Kovalam, Kerala
- From ₹17,000 a month
- Full-time
- In-person
- Diploma
- Communication skills
Quick apply
Tandoor CDP
AZAD GROUP HOTELS —Kaudiar, Kerala
- ₹30,000 - ₹35,000 a month
- Full-time
- In-person
- Restaurant
- Food provided
Quick apply

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Sous Chef

Marriott International, Inc -
Kochi, Kerala

Apply Now

Job details

Full-time

Qualifications

Food handling
12th Pass
Culinary Arts
Chef
Communication skills

Full job description

Additional Information
Job Number26075826
Job CategoryFood and Beverage & Culinary
LocationVIP Road, Opposite Kochi International Airport, Kochi, Kerala, India, 683572
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Assists Executive Chef with all kitchen operations and preparation.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Assists in determining how food should be presented and creates decorative food displays.

Maintains purchasing, receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and employees as necessary.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Operates and maintains all department equipment and reports malfunctions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Maintains the productivity level of employees.

Ensures employees understand expectations and parameters.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Ensures property policies are administered fairly and consistently.

Communicates performance expectations in accordance with job descriptions for each position.

Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Participates in the employee performance appraisal process, providing feedback as needed.

Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Courtyard z pasją podchodzimy do świadczenia jeszcze lepszej jakości obsługi podróżnym na całym świecie. To właśnie zainspirowało nas do stworzenia pierwszego hotelu zaprojektowanego specjalnie dla osób podróżujących służbowo i właśnie dlatego Courtyard zapewnia gościom możliwość działania niezależnie od celu ich podróży. Szukamy osób osiągających sukcesy, które z pasją podchodzą do zapewniania gościom wyjątkowych wrażeń, lubią być częścią małego, ale ambitnego zespołu i uwielbiają poznawać metody stałego samodoskonalenia — a wszystko to przy dobrej zabawie.

Stając się częścią zespołu Courtyard, dołączasz do portfolio marek Marriott International. Bądź tam, gdzie możesz pracować najlepiej, jak potrafisz, rozpocznij realizację zamierzeń, poczuj przynależność do niesamowitej globalnej społeczności i stań się najlepszą wersją siebie.

Apply Now

Refine Your Search

sous chef jobs in kl

Sous Chef

Jr Sous Chef-Awadhi Cuisine

Head Chef

chef de partie (CDP)

Tandoor Chef - Commi I Or Commi II

CDP Chef

CDP

CDP Chef

Senior CDP

Commis Chef 3

Chef de Partie - Continental

CDP

Commi I

STAFF COOK

Commi-III

Commis III

Chef de Partie

Chef De Partie- Bakery

Commi-I (South Indian)

Tandoor CDP

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