kerala chef commis Jobs – 86 Open Jobs Today

Chef de Partie
HOTEL GANGA —Muvattupuzha, Kerala
- ₹25,000 - ₹30,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
- Cell phone reimbursement
- Food provided
Quick apply
3h
Chef De Partie- Bakery
AccorHotel —Kochi, Kerala
- Full-time
Quick apply
23h
HR Recruiter
BANGLAVIL GROUP OF COMPANIES —Kowdiar, Thiruvananthapuram, Kerala
- ₹15,000 - ₹20,000 a month
- Full-time
- Master's degree
- Bachelor's degree
- Human resources
Quick apply
8d

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Chef De Partie- Bakery
AccorHotel —Kochi, Kerala
Pass all information to the next shift. Check the main information board regarding changes in any Banquets or other information regarding the organization.
Quick apply
23h
Chef de Partie
HOTEL GANGA —Muvattupuzha, Kerala
Minimum 3–5 years of experience in hotel or restaurant kitchens. Ability to stand for extended periods and work near hot equipment. Food Cost and Waste Control.
₹25,000 - ₹30,000 a month
Quick apply
3h

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Chef de Partie

HOTEL GANGA
Muvattupuzha, Kerala

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Job details

Permanent | Full-time
₹25,000 - ₹30,000 a month
3 hours ago

Benefits

Cell phone reimbursement
Food provided

Qualifications

Cooking
Culinary Arts
Hospitality Management
Chef
Diploma
Restaurant experience
Hotel experience
Kitchen experience
Time management

Full job description

Job Description (JD) – Chef de Partie (CDP)

Position: Chef de Partie (CDP)
Location: Hotel Ganga, Muvattupuzha, Ernakulam, Kerala
Department: Kitchen / Food Production
Reports To: Executive Chef / Sous Chef
Employment Type: Full-Time

Job Summary

Hotel Ganga is seeking a skilled and passionate Chef de Partie (CDP) to manage a specific section of the kitchen and ensure the preparation of high-quality dishes in accordance with hotel standards. The CDP will be responsible for supervising junior kitchen staff, maintaining food quality, controlling wastage, and ensuring smooth kitchen operations within the assigned section.

Key ResponsibilitiesFood Preparation & Production

Prepare, cook, and present food according to approved recipes and standards.
Manage and oversee the assigned kitchen section (Indian, South Indian, Chinese, Continental, Tandoor, Bakery, etc.).
Ensure consistency in taste, quality, portion size, and presentation.
Assist in menu preparation and development of new dishes.

Kitchen Operations

Organize and maintain mise en place for daily operations.
Ensure timely preparation and dispatch of orders during service.
Monitor stock levels and communicate requirements to the Sous Chef or Executive Chef.
Minimize food wastage and ensure efficient use of ingredients.

Team Supervision

Supervise and guide Commis Chefs and kitchen helpers assigned to the section.
Train junior staff on cooking techniques, food presentation, and kitchen procedures.
Maintain discipline and teamwork within the kitchen.

Quality Control

Check food quality before service and ensure adherence to hotel standards.
Ensure all food products are fresh, properly stored, and used within shelf-life limits.
Maintain consistency in food preparation and presentation.

Hygiene & Safety

Follow food safety and hygiene standards as per FSSAI guidelines.
Ensure cleanliness of workstations, equipment, and storage areas.
Adhere to all health and safety regulations.
Maintain personal hygiene and professional grooming standards.

Inventory & Cost Control

Monitor inventory usage within the assigned section.
Assist in stock-taking and inventory control.
Report shortages, spoilage, or equipment issues promptly.
Support cost control initiatives by minimizing wastage.

Qualifications

Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
Professional culinary training preferred.
Minimum 3–5 years of experience in hotel or restaurant kitchens.
Experience in the relevant cuisine or kitchen section is preferred.

Required Skills

Strong knowledge of food preparation and cooking techniques.
Ability to manage a kitchen section independently.
Good leadership and team supervision skills.
Knowledge of food safety, hygiene, and sanitation standards.
Time management and organizational skills.
Ability to work efficiently under pressure.
Creativity and attention to detail.

Key Performance Indicators (KPIs)

Food Quality and Consistency
Timely Order Execution
Kitchen Hygiene Compliance
Food Cost and Waste Control
Section Productivity
Staff Training and Development

Working Conditions

Rotational shifts, including weekends and public holidays.
Fast-paced kitchen environment.
Ability to stand for extended periods and work near hot equipment.

Salary & Benefits

Competitive salary based on experience and expertise.
Duty meals and benefits as per company policy.
Training and career advancement opportunities.

Preferred Candidate Profile

Passion for cooking and culinary excellence.
Positive attitude and strong work ethic.
Ability to lead a section independently.
Team-oriented and quality-focused approach.

Hotel Ganga, Muvattupuzha, Ernakulam welcomes talented culinary professionals to join our kitchen team and contribute to delivering exceptional dining experiences for our guests.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Cell phone reimbursement
Food provided

Work Location: In person

Quick apply

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