kerala chef commis Jobs – 85 Open Jobs Today

DCDP Garde Manger
CGH Earth —Kochi, Kerala
- ₹27,000 - ₹30,000 a month
- Weekend availability
- Hospitality
- In-person
- Diploma
- Health insurance
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Commis
Welnez Hygiene Naturopathy Retreat —Calicut, Kerala
- Email
- Cooking
- In-person
- Diploma
- Health insurance
- Paid time off
Quick apply
Commis 1 - Chinese
AccorHotel —Kochi, Kerala
- Full-time
- Cooking
- English
- Communication skills
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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
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9d

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Commis 1 - Bakery
AccorHotel —Kochi, Kerala
In this entry-level bakery position, you'll work alongside experienced bakers to prepare, bake, and finish a variety of baked goods while maintaining the…
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DCDP Garde Manger

CGH Earth
Kochi, Kerala

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Job details

Permanent | Full-time
₹27,000 - ₹30,000 a month

Benefits

Provident Fund
Health insurance

Qualifications

Hospitality
Culinary Arts
Hospitality Management
Chef
Diploma
Communication skills
Hotel experience

Full job description

About Us

Casino Hotel, located on Willingdon Island in Kochi, is part of the CGH Earth portfolio — a well-regarded hospitality group known for its sustainable, experience-driven luxury hotels and resorts across India. The property combines heritage charm with modern amenities, offering guests exceptional service and comfort in every stay.

Job Summary

The Demi Chef de Partie – Garde Manger (Salad Section) is responsible for assisting in the preparation, presentation, and service of cold kitchen items including salads, dressings, cold appetizers, canapés, and buffet displays. The role ensures high standards of hygiene, quality, consistency, and presentation in accordance with the hotel’s luxury service standards.

Key Responsibilities

Assist the Chef de Partie in managing the Garde Manger section efficiently.
Prepare and present salads, cold starters, dressings, sandwiches, terrines, pâtés, and canapés.
Ensure mise en place is prepared, organized, and sufficient for service.
Maintain quality and consistency in taste, texture, and presentation.
Monitor portion control and minimize wastage.
Follow all food safety and hygiene standards (HACCP).
Ensure proper storage and labeling of food items.
Support buffet setup and decorative food displays.
Maintain cleanliness of work area and equipment at all times.
Coordinate with other kitchen sections for smooth service.
Train and guide Commis Chefs and kitchen helpers when required.
Report equipment issues and stock shortages to the Chef de Partie.

Operational Responsibilities

Adhere to hotel SOPs and luxury brand standards.
Ensure FIFO (First In, First Out) is strictly followed.
Maintain temperature logs for cold storage.
Participate in menu planning and new dish suggestions.
Assist in inventory control and daily requisitions.

Qualifications & Requirements

Diploma or Degree in Hotel Management / Culinary Arts.
Minimum 2–4 years of experience in a 5-star hotel or luxury resort.
Strong knowledge of cold kitchen operations.
Good understanding of international cuisine and salad preparation.
Knowledge of food safety standards and hygiene practices.
Ability to work in a fast-paced environment.
Team-oriented with good communication skills.

Competencies

Attention to detail
Creativity in plating and presentation
Time management
Quality orientation
Teamwork
Professional grooming and hygiene

Physical Requirements

Ability to stand for long hours.
Ability to lift kitchen equipment and food supplies.
Ability to work flexible shifts, weekends, and holidays.

Job Types: Full-time, Permanent

Pay: ₹27,000.00 - ₹30,000.00 per month

Benefits:

Health insurance
Provident Fund

Work Location: In person

Quick apply

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