Kerala Junior sous chef continental Jobs – 7 Open Jobs Today

Senior Chef de Partie – Continental
Niraamaya Retreats Surya Samudra Kovalam —Kovalam, Thiruvananthapuram, Kerala
- ₹36,000 - ₹45,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Health insurance
- Paid time off
Quick apply
9d
Junior Sous Chef-Continental
Royal Drive —Kochi, Kerala
- ₹20,000 - ₹30,000 a month
- Weekend availability
- Hospitality
- Team management
- In-person
- Commuter assistance
- Flexible schedule
Quick apply
CDP - CONTINENTAL
THE AVENUE REGENT —Kochi, Kerala
- ₹22,000 - ₹26,000 an hour
- Full-time
- Cooking
- In-person
- Diploma
- Flexible schedule
- Food provided
Quick apply
12d
CDP Chinese / North / Continental
HOTEL NIYA REGENCY —Thrissur, Kerala
- ₹30,000 - ₹33,000 a month
- Full-time
- Cooking
- In-person
- Restaurant
Quick apply
1d
CDP Chef (All Rounder)
MAPPAS RESTAURANT —Pathanamthitta, Kerala
- ₹28,000 - ₹30,000 a month
- Weekend availability
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
9d
CDP/ Commi -continental
Anns Signature —Kottayam, Kerala
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Flexible schedule
- Food provided
Quick apply
1d
COMMIS I - CONTINENTAL AND SOUTH INDIAN
THE AVENUE REGENT —Kochi, Kerala
- ₹15,000 - ₹20,000 a month
- Weekend availability
- In-person
- Diploma
- Communication skills
Quick apply

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junior sous chef continental jobs near kerala

Senior Chef de Partie – Continental

Niraamaya Retreats Surya Samudra Kovalam -
Kovalam, Thiruvananthapuram, Kerala

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Job details

Permanent | Full-time
₹36,000 - ₹45,000 a month
9 days ago

Benefits

Provident Fund
Leave encashment
Health insurance
Paid time off
Food provided
Paid sick time

Qualifications

Cooking
Culinary Arts
Hospitality Management
Chef
Diploma
Communication skills
Hotel experience
Hotel management

Full job description

Niraamaya is seeking an experienced Senior Chef de Partie – Continental to lead and manage the assigned Continental section while maintaining exceptional standards of food quality, presentation, hygiene, and consistency. The ideal candidate will have strong technical expertise in Continental cuisine and experience working in a luxury hotel, resort, or fine-dining environment.

Key Responsibilities

Manage the day-to-day operations of the assigned Continental section.
Prepare and present high-quality Continental dishes in accordance with established recipes and luxury hospitality standards.
Ensure consistency in taste, quality, portioning, presentation, and timing.
Plan and execute daily mise en place efficiently based on business levels and service requirements.
Supervise and guide Commis and junior culinary team members within the section.
Ensure proper handling, storage, labelling, and rotation of ingredients in accordance with FIFO standards.
Maintain strict food safety, hygiene, sanitation, and HACCP standards.
Monitor food quality and freshness and ensure appropriate corrective action where required.
Control food wastage through effective preparation, portion control, and responsible ingredient utilization.
Coordinate with the Chef de Cuisine/Sous Chef to ensure smooth and timely service.
Assist in menu development, new dish trials, and culinary innovation when required.
Maintain cleanliness, organization, and operational readiness of the section and equipment.
Support training and development of junior team members.

Candidate Profile

Diploma/Degree in Culinary Arts, Hotel Management, or Food Production preferred.
3–5 years of relevant experience in Continental cuisine, preferably in a reputed luxury hotel, resort, or fine-dining operation.
Strong knowledge of Continental cooking techniques, sauces, stocks, meats, seafood, vegetables, and modern plating.
Good understanding of international food safety and hygiene standards.
Strong leadership, communication, coordination, and organizational skills.
Ability to work efficiently under pressure while maintaining quality and consistency.
Exposure to wellness cuisine, healthy cooking techniques, or luxury resort operations will be an advantage.
Passion for culinary excellence and continuous learning.

Benefits

Staff Accommodation Provided
Meals as per company policy
Career growth and professional development opportunities
Exposure to luxury wellness hospitality and refined culinary standards

Pay: ₹36,000.00 - ₹45,000.00 per month

Benefits:

Food provided
Health insurance
Leave encashment
Paid sick time
Paid time off
Provident Fund

Work Location: In person

Quick apply

Refine Your Search

junior sous chef continental jobs in kerala

Senior Chef de Partie – Continental

Junior Sous Chef-Continental

CDP - CONTINENTAL

CDP Chinese / North / Continental

CDP Chef (All Rounder)

CDP/ Commi -continental

COMMIS I - CONTINENTAL AND SOUTH INDIAN

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