Kerala Culinary Jobs – 171 Open Jobs Today

Cafe manager
Krishnatheeram Ayur Holy Beach Resort —Varkkallai, Kerala
- 12th Pass
- Restaurant
- Communication skills
Head Chef
Fragrant Nature Kochi —Kochi, Kerala
- ₹50,000 - ₹60,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Paid time off
- Food provided
Quick apply
13d
Shift In-charge - Production
western india cashew company —Karunagappalli, Kerala
- Full-time
- Microsoft Office
- Analysis skills
- Project management
Quick apply
Shift In-charge - Production
Western india cashew company pvt ltd —Karunagappalli, Kerala
- Full-time
- Assembly
- Project management
- In-person
Quick apply
Private chef
Elite Butlers —Kochi, Kerala
- ₹8,00,000 a year
- Full-time
- Cooking
- Organisational skills
- Communication skills
Quick apply
Executive Chef
Chemmanur International Holidays And Resorts Pvt Ltd —Kochi, Kerala
- ₹50,000 - ₹1,00,000 a month
- Full-time
- Hospitality
- Cooking
- Organisational skills
- Food provided
Quick apply
3d
Executive Chef
PLANET ASHOKA —West Fort, Thrissur, Kerala
- ₹50,000 - ₹80,000 a month
- Full-time
- In-person
- Diploma
- Restaurant experience
Quick apply
Hospitality & Culinary Arts Faculty
NSDc —Thiruvananthapuram, Kerala
- ₹9,825.14 - ₹53,799.63 a month
- Part-time
- Hospitality
- Mentoring
- In-person
Quick apply
2d
Jr Sous Chef-Awadhi Cuisine
Marriott International, Inc —Kochi, Kerala
- Full-time
- 12th Pass
- Communication skills
Sous Chef
Marriott International, Inc —Kochi, Kerala
- Full-time
- 12th Pass
- Communication skills
Commis III
Viceroy Resort & Spa —Munnar, Kerala
- ₹15,000 - ₹17,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Executive Sous Chef
Coral Isle Hotel —Kochi, Kerala
- ₹40,000 - ₹60,000 a month
- Full-time
- Microsoft Excel
- Inventory control
- Organisational skills
Quick apply
2d
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
Commis Chef
OLIVE HOTELS & RESORTS COCHIN —Kadavanthara, Kochi, Kerala
- ₹19,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Health insurance
- Paid time off
Quick apply
6d
Faculties
NSDc —Thiruvananthapuram, Kerala
- ₹9,816.11 - ₹53,834.89 a month
- Part-time
- Hospitality
- Mentoring
- In-person
Quick apply
13d
Executive Chef
Hotel Port Palace —Kovalam, Thiruvananthapuram, Kerala
- ₹30,000 - ₹40,000 a month
- Full-time
- In-person
Quick apply
Senior CDP
Damascus Restaurant —Calicut, Kerala
- ₹4,80,000 - ₹9,60,000 a year
- Full-time
- Cooking
- Food service
- In-person
Quick apply
8d
F&B MANAGER
KORMA —Kollam, Kerala
- Business Administration
- In-person
- Leadership
- Flexible schedule
- Food provided
Quick apply
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
6d
Head Baker
Flakes Food Ventures Pvt Ltd —Chottanikkara, Kochi, Kerala
- ₹50,000 - ₹65,000 a month
- Overnight shift
- Management
- Cooking
- Bachelor's degree
Quick apply

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Cafe manager

Krishnatheeram Ayur Holy Beach Resort
Varkkallai, Kerala

Apply Now

Job details

Qualifications

Food handling
12th Pass
Communication skills

Full job description

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

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

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

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

Leading Food and Beverage Team

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.

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

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

Ensures and maintains the productivity level of employees.

Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

Ensures compliance with all applicable laws and regulations.

Ensures compliance with food handling and sanitation standards.

Ensures staff understands local, state and Federal liquor laws.

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

Establishes guidelines so employees understand expectations and parameters.

Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

Provides services 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, ensures the quality, standards and meets 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.

Empowers employees to provide excellent customer service.

Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

Handles guest problems and complaints.

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

Ensures corrective action is taken to continuously improve service results.

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

Managing and Conducting Human Resource Activities

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

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

Ensures employees are treated fairly and equitably. Strives to improve employee retention.

Ensures employees receive on-going training to understand guest expectations.

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

Strives to improve service performance.

Ensures recognition is taking place across areas of responsibility.

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.

Assists servers and hosts on the floor during meal periods and high demand times.

Recognizes good quality products and presentations.

Supervises daily shift operations in absence of Assistant Restaurant Manager.

Oversees the financial aspects of the department including purchasing and payment of invoices.

Job Category: Food and Beverage & Culinary

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culinary jobs in kerala

Cafe manager

Head Chef

Shift In-charge - Production

Shift In-charge - Production

Private chef

Executive Chef

Executive Chef

Hospitality & Culinary Arts Faculty

Jr Sous Chef-Awadhi Cuisine

Sous Chef

Commis III

Executive Sous Chef

Commis Chef 2 or 3

Commis Chef

Faculties

Executive Chef

Senior CDP

F&B MANAGER

CDP

Head Baker

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