Kerala Hotel vacancy for chef Jobs – 166 Open Jobs Today

Executive Chef
Marriott International, Inc —Kochi, Kerala
- Full-time
- 12th Pass
- Communication skills
Sous Chef – South Indian & Multi-Cuisine
Spiceretreat Hospitality Pvt Ltd —Anayara, Thiruvananthapuram, Kerala
- ₹40,000 - ₹45,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Commuter assistance
- Cell phone reimbursement
Quick apply
1h
Production Manager/ Central Production & Baking Unit
Thekkekara's Hot Oven Bakers —Nadathara, Thrissur, Kerala
- ₹35,000 - ₹50,000 a month
- Full-time
- Bachelor's degree
- In-person
- Manufacturing
- Food provided
- Paid sick time
Quick apply
1d
Senior Food & Beverages Manager
Corpac Business Consulting —Thiruvananthapuram, Kerala
- ₹35,000 - ₹55,000 a month
- Full-time
- English
- Bachelor's degree
- Quality control
- Paid time off
- Cell phone reimbursement
Quick apply
CDP - CONTINENTAL
THE AVENUE REGENT —Kochi, Kerala
- ₹22,000 - ₹30,000 an hour
- Full-time
- Cooking
- In-person
- Diploma
- Flexible schedule
- Food provided
Quick apply
Sous Chef – Wellness Cuisine
Niraamaya Retreats Surya Samudra Kovalam —Kovalam, Thiruvananthapuram, Kerala
- ₹49,000 - ₹60,000 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Health insurance
- Paid time off
Quick apply
CDP Or Sous Chef Allrounder
Akhil Classic Hotel —Thiruvananthapuram, Kerala
- ₹20,000 - ₹35,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
9d
Sous Chef (Biriyani specialist)
GoGo Land Resort and Adventurous Sports —Pozhiyoor, Thiruvananthapuram, Kerala
- ₹20,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
6h
Sous Chef
Ashoka inn —Thrissur, Kerala
- ₹35,000 - ₹45,000 a month
- Full-time
- In-person
- Food provided
Quick apply
Sous Chef
GRAND BENALE —Cannanore, Kerala
- ₹40,000 - ₹45,000 a month
- Full-time
- Inventory control
- Computer literacy
- Cooking
- Flexible schedule
- Food provided
Quick apply
Chef de Partie / Demi Chef de Partie - Chinese
CGH Earth —Kochi, Kerala
- ₹38,000 - ₹39,500 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
1d
SOUTH INDIAN CHEF COMMI III
EMILYS BY JDANIELS —Poojappura, Thiruvananthapuram, Kerala
- ₹20,000 - ₹22,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
2h
Chinese chef
Boho baby —Attingal, Kerala
- From ₹25,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
3d
Demi Chef de-Partie
IHCL —Kerala
Continental CDP
FILL LE HEART —Kodungallur, Thrissur, Kerala
- ₹25,000 - ₹35,000 a month
- Full-time
- In-person
- Diploma
- Communication skills
- Food provided
Quick apply
Commis Chef 2 or 3
Hotel Seven Lights, Edapally, Kochi —Edapalli, Kerala
- ₹16,000 - ₹25,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
- Flexible schedule
- Food provided
Quick apply
Head Chef
Vitsan Hospitality —Palakkad, Kerala
- ₹25,000 - ₹40,000 a month
- Weekend availability
- Cooking
- In-person
- Restaurant experience
- Flexible schedule
Quick apply
South Indian Chef
WAW DOSA —Nemom, Thiruvananthapuram, Kerala
- Part-time
- Cooking
- In-person
- Diploma
- Paid time off
- Food provided
Quick apply
Commis 1
Heritage Hotel —Calicut Beach, Calicut, Kerala
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
4d
Commi Chef - Continental
The Burgery In —Kochi, Kerala
- ₹16,000 - ₹20,000 a month
- Full-time
- In-person
- Restaurant experience
- Hotel experience
- Paid time off
- Food provided
Quick apply

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Executive Chef

Marriott International, Inc -
Kochi, Kerala

Apply Now

Job details

Full-time

Qualifications

Food handling
12th Pass
Culinary Arts
Purchasing
Chef
Communication skills

Full job description

Additional Information
Job Number26100335
Job CategoryFood and Beverage & Culinary
LocationMaradu, Kochi, Kerala, India, 682304
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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

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.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

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

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

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

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and 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.

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.

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Apply Now

Refine Your Search

hotel vacancy for chef jobs in kerala

Executive Chef

Sous Chef – South Indian & Multi-Cuisine

Production Manager/ Central Production & Baking Unit

Senior Food & Beverages Manager

CDP - CONTINENTAL

Sous Chef – Wellness Cuisine

CDP Or Sous Chef Allrounder

Sous Chef (Biriyani specialist)

Sous Chef

Sous Chef

Chef de Partie / Demi Chef de Partie - Chinese

SOUTH INDIAN CHEF COMMI III

Chinese chef

Demi Chef de-Partie

Continental CDP

Commis Chef 2 or 3

Head Chef

South Indian Chef

Commis 1

Commi Chef - Continental

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