Job Summary
The All-Rounder Chef is responsible for assisting in the preparation, cooking, presentation, and timely production of a wide range of food items. The chef should be capable of handling different sections of the kitchen as required, especially during bulk catering, events, Sadya, and regular food production.
Key Duties & Responsibilities
- Food Preparation
- Prepare vegetables, meat, fish, masalas, gravies, rice, and other ingredients.
- Perform cutting, cleaning, marinating, grinding, mixing, and other pre-preparation activities.
- Follow standard recipes and portion requirements.
- Cooking
- Prepare Kerala, South Indian, North Indian, and other required dishes.
- Handle different cooking methods such as boiling, frying, steaming, roasting, sautéing, and bulk cooking.
- Assist in preparing Sadya, biriyani, meals, curries, snacks, and special-event menus.
- Kitchen Section Support
- Work in different kitchen sections depending on operational requirements.
- Support the Head Chef and other chefs during high-volume production.
- Take responsibility for a section when assigned.
- Bulk Catering
- Support large-scale food production for functions and catering orders.
- Maintain proper quantity, consistency, taste, and cooking standards.
- Ensure food is ready according to the required service schedule.
- Quality Control
- Check taste, consistency, appearance, and portion size.
- Ensure ingredients are fresh and suitable for cooking.
- Report any quality issues immediately to the Kitchen Supervisor / Head Chef.
- Food Safety & Hygiene
- Maintain personal hygiene and proper kitchen sanitation.
- Follow food safety procedures during preparation, cooking, and storage.
- Prevent cross-contamination and food wastage.
- Keep work areas, utensils, and equipment clean.
- Stock & Wastage Control
- Use ingredients carefully and minimize unnecessary wastage.
- Inform the supervisor about shortages or damaged ingredients.
- Follow proper FIFO practices for stored ingredients.
- Kitchen Equipment
- Operate cooking equipment safely and correctly.
- Maintain cleanliness of stoves, vessels, burners, grinders, knives, and other kitchen equipment.
- Immediately report equipment damage or malfunction.
- Teamwork
- Coordinate effectively with chefs, kitchen helpers, service staff, and supervisors.
- Assist other kitchen sections whenever required.
- Maintain discipline and a positive working environment.
- Event & Function Support
- Be available for outdoor catering, weddings, corporate functions, Onam Sadya, and other events.
- Support loading, preparation, cooking, finishing, and service-related kitchen activities when required.
Required Skills
- Good knowledge of Kerala cuisine and bulk cooking.
- Ability to prepare multiple types of dishes.
- Good knife and food-preparation skills.
- Ability to work under pressure and meet deadlines.
- Good understanding of food hygiene and safety.
- Ability to work independently as well as in a team.
- Flexibility to work in different kitchen sections.
- Good communication and coordination skills.
Qualifications & Experience
- Minimum 15-20 years of relevant experience in catering, hotels, restaurants, or large-scale food production preferred.
- Formal culinary qualification is an advantage but not mandatory.
- Experience in bulk catering / Kerala Sadya / event catering will be an added advantage.
Working Requirements
- Willingness to work early mornings, weekends, holidays, and during peak event periods.
- Willingness to travel to event locations when required.
- Must follow the duty schedule, kitchen SOPs, and management instructions.
- Must maintain professional discipline and punctuality.
Performance Standards / KPIs
- Timely completion of food preparation.
- Consistent taste and food quality.
- Proper portion and quantity control.
- Minimum food wastage.
- Compliance with hygiene and safety standards.
- Ability to handle multiple kitchen sections.
- Team coordination and discipline.
- Positive feedback from supervisors and clients.
Core ExpectationAn All-Rounder Chef must be flexible enough to work across different kitchen sections and ensure that food production continues smoothly, efficiently, hygienically, and on time—even during high-volume catering and events.
Pay: ₹34,000.00 - ₹42,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
