Kerala Hotel cook Jobs – 65 Open Jobs Today

Sous Chef
THE AVENUE REGENT —Kochi, Kerala
- ₹30,000 - ₹35,000 a month
- Weekend availability
- Inventory control
- Inventory management
- Cooking
- Flexible schedule
Quick apply
5d
Commis- Bakery
Marriott International, Inc —Kochi, Kerala
- Full-time
- Walk-in
- 12th Pass
- Supervising experience
Sous Chef
PLANET ASHOKA —West Fort, Thrissur, Kerala
- ₹35,000 - ₹45,000 a month
- Full-time
- Bachelor's degree
- In-person
Quick apply
10d
Demi Chef De Partie
Marriott International, Inc —Kochi, Kerala
- Full-time
- Walk-in
- Supervising experience
2d
Chef
Rainforest —Kizhake Chalakudi, Kerala
- ₹15,000 - ₹30,000 a month
- Weekend availability
- Cooking
- English
- In-person
- Food provided
Quick apply
DCDP
PLANET ASHOKA —West Fort, Thrissur, Kerala
- ₹20,000 - ₹25,000 an hour
- Full-time
- In-person
Quick apply
10d
DOSA/PORATTA MAKER
Kovilakam Residency (P)Ltd —Calicut, Kerala
- ₹12,000 - ₹20,000 a month
- Weekend availability
- 12th Pass
- In-person
- Restaurant
- Work from home
- Food provided
Quick apply
11d
Sales Manager - Kerala
Pazhupparambath Foods (Ponkathir) —Kochi, Kerala
- ₹45,000 - ₹65,000 a month
- Full-time
- Sales
- Master's degree
- Bachelor's degree
Quick apply
3d
DCDP – Indian Curry
BLANKET Hotel and Spa —Kochi, Kerala
- Weekend availability
- Cooking
- In-person
- Diploma
Quick apply
10d
Commi 1st (South Indian)
Chandys Windy Woods Hotels & Resorts —Munnar, Kerala
- ₹20,000 - ₹30,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
Garde Manger Chef - DCDP
Chakolas Pavilion - Hotel & convention Center —Kochi, Kerala
- ₹20,000 - ₹30,000 a month
- Full-time
- Hospitality
- English
- 12th Pass
- Health insurance
- Paid time off
Quick apply
8d
Fast Food Cook
COCHIN TRADE LINKS —Kochi, Kerala
- ₹18,000 - ₹22,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
CDP/DCDP/COMMIS I (SOUTH INDIAN CUISINE)
WGH Hotels & Resorts Pvt. Ltd* (WORLD BACKWATERS ALAPPUZHA) —Alleppey, Kerala
- ₹18,000 - ₹33,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Demi Chef de Partie- Bakery
Marriott International, Inc —Kochi, Kerala
- Full-time
- Walk-in
- Supervising experience
Canteen Cook
R V hospital —Chirayinkeezhu, Thiruvananthapuram, Kerala
- ₹9,500 - ₹20,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
Quick apply
Commis 2 – Tandoor
BLANKET Hotel and Spa —Kochi, Kerala
- Weekend availability
- Cooking
- In-person
- Diploma
Quick apply
10d
Porotta Maker
Avees River Gardens, Pulinkunnoo, Alappuzha, Mob. 8594054590 —Punnappira, Kerala
- Full-time
- In-person
- Restaurant experience
- Hotel experience
Quick apply
5d
Commis 2 North Indian
AccorHotel —Kochi, Kerala
- Full-time
- Cooking
- Kitchen experience
- Time management
Quick apply
WANTED COOKS
Hotel Aida —Kottayam, Kerala
Demi Chef de Partie-Chinese
Marriott International, Inc —Kochi, Kerala
- Full-time
- Walk-in
- Supervising experience
2d

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Sous Chef

THE AVENUE REGENT
Kochi, Kerala

Quick apply

Job details

Full-time
₹30,000 - ₹35,000 a month
5 days ago

Benefits

Flexible schedule

Qualifications

Inventory control
Inventory management
Cooking
Menu planning
Culinary Arts
Supervising experience
HACCP
Team management
Hospitality Management
Chef
Diploma
Restaurant experience
Communication skills
Hotel experience
Time management

Full job description

Job Summary:

The Sous Chef is responsible for assisting the Executive Chef in managing all kitchen operations, ensuring the preparation of high-quality food, maintaining hygiene and food safety standards, supervising kitchen staff, controlling food costs, and ensuring smooth day-to-day kitchen operations. The Sous Chef acts as the second-in-command and leads the kitchen in the Executive Chef's absence.

Key Responsibilities:

Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
Prepare, cook, and present dishes according to the hotel's recipes and quality standards.
Supervise and guide CDPs, Commis Chefs, and Kitchen Assistants.
Ensure consistency in food quality, taste, and presentation.
Monitor food preparation to maintain portion control and minimize wastage.
Maintain high standards of cleanliness, sanitation, and personal hygiene in the kitchen.
Ensure compliance with HACCP, FSSAI, and other food safety regulations.
Monitor inventory levels and assist in ordering food and kitchen supplies.
Check the quality and freshness of ingredients received from stores.
Assist in menu planning, recipe development, and seasonal menu changes.
Control food costs through proper stock rotation (FIFO), portion control, and waste management.
Coordinate with the Purchase and Stores departments regarding ingredient requirements.
Train, coach, and evaluate kitchen staff to improve performance and skills.
Ensure kitchen equipment is properly maintained and report maintenance issues promptly.
Handle guest complaints related to food professionally and implement corrective actions.
Lead the kitchen team in the absence of the Executive Chef.

Qualifications:

Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
Food Safety/HACCP certification is preferred.

Experience:

5–8 years of experience in hotel or restaurant kitchens.
Minimum 2 years of experience as a Junior Sous Chef, CDP, or in a similar supervisory role.
Experience in multi-cuisine operations is preferred.

Skills & Competencies:

Strong culinary knowledge and cooking techniques.
Leadership and team management skills.
Excellent organizational and time management abilities.
Knowledge of food costing and inventory management.
Understanding of HACCP, FSSAI, and kitchen hygiene standards.
Ability to work under pressure in a fast-paced environment.
Effective communication and interpersonal skills.
Problem-solving and decision-making ability.
Creativity in menu planning and food presentation.

Key Performance Indicators (KPIs):

Food quality and consistency.
Guest satisfaction scores.
Food cost percentage and wastage control.
Kitchen hygiene and audit compliance.
Staff productivity and training effectiveness.
Timely food preparation and service.
Inventory accuracy and stock management.
Compliance with SOPs and safety standards.

Working Conditions:

Rotational shifts, including weekends and public holidays.
Long hours of standing and working in a hot kitchen environment.
Ability to lift and handle kitchen equipment and food supplies.

Authority:

Supervise and allocate duties to kitchen staff.
Recommend menu improvements and new dishes.
Monitor inventory and request stock replenishment.
Enforce hygiene, safety, and quality standards.
Take operational decisions during the Executive Chef's absence.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

Flexible schedule

Work Location: In person

Quick apply

Refine Your Search

hotel cook jobs in kerala

Sous Chef

Commis- Bakery

Sous Chef

Demi Chef De Partie

Chef

DCDP

DOSA/PORATTA MAKER

Sales Manager - Kerala

DCDP – Indian Curry

Commi 1st (South Indian)

Garde Manger Chef - DCDP

Fast Food Cook

CDP/DCDP/COMMIS I (SOUTH INDIAN CUISINE)

Demi Chef de Partie- Bakery

Canteen Cook

Commis 2 – Tandoor

Porotta Maker

Commis 2 North Indian

WANTED COOKS

Demi Chef de Partie-Chinese

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