Job Summary
We are seeking a talented and experienced Coastal Cuisine Chef to prepare authentic and innovative coastal dishes while maintaining the highest standards of quality, taste, and presentation. The ideal candidate should have expertise in regional coastal cuisines, seafood preparation, kitchen operations, food safety, and team coordination.
Key Responsibilities
- Prepare and present authentic coastal cuisine with consistency and high quality.
- Design and develop menus featuring regional seafood and coastal specialties.
- Ensure proper cleaning, handling, storage, and preparation of seafood and other fresh ingredients.
- Monitor food quality, taste, portion control, and presentation standards.
- Supervise kitchen staff during food preparation and service.
- Maintain hygiene and food safety standards in accordance with FSSAI and HACCP guidelines.
- Manage inventory, stock rotation, and food cost to minimize wastage.
- Coordinate with the purchasing team to ensure the availability of fresh ingredients.
- Train and mentor junior chefs and kitchen staff.
- Maintain kitchen equipment and ensure proper usage.
- Collaborate with the Executive Chef to introduce seasonal menus and specialty dishes.
- Ensure timely preparation and delivery of orders during peak service hours.
- Adhere to all hotel and restaurant operational procedures and safety standards.
Required Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Professional culinary certifications are an added advantage.
Experience
- Min 5 years of experience as a Coastal Cuisine Chef, Sous Chef, or Specialty Chef.
- Experience in hotels, fine-dining restaurants, seafood restaurants, or premium hospitality establishments is preferred.
- Hands-on expertise in preparing regional coastal cuisines such as Goan, Malvani, Mangalorean, Kerala, Konkan, or other Indian coastal cuisines.
Required Skills
- Expertise in seafood cleaning, preparation, and cooking techniques.
- Strong knowledge of authentic coastal recipes, spices, and regional flavors.
- Menu planning and recipe standardization.
- Food costing and inventory management.
- Excellent leadership and kitchen management skills.
- Knowledge of FSSAI, HACCP, and food safety standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Strong time management and organizational skills.
- Creativity in menu development and food presentation.
- Effective communication and teamwork.
Preferred Candidate Profile
- Passionate about coastal cuisine and regional culinary traditions.
- Strong attention to detail and commitment to food quality.
- Ability to lead and motivate kitchen teams.
- Flexible to work shifts, weekends, and public holidays.
- Calm under pressure with excellent multitasking abilities.
Pay: ₹30,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
