Chef de Cuisine (CDC) - Visiting Chef
Education Requirements:
- Graduation: Culinary Arts, Hotel Management, or a related field is preferred.
- Special Course: Certification in Food Production, Hygiene & Safety, or Advanced Culinary Techniques would be an added advantage.
Personal Attributes:
- Strong leadership and team management skills.
- Creative mindset for menu development.
- Ability to work under pressure and meet deadlines.
Communication Skills:
- Fluent in English.
- Knowledge of local languages (Malayalam) is a plus.
Key Competencies:
- Knowledge: Expertise in various cuisines, food safety regulations, and kitchen operations.
- Skills: Menu creation, staff training, inventory management, food presentation, and leadership.
- Attitude & Behavior: Positive, team-oriented, proactive, and committed to delivering high-quality results.
Educational Details: Bachelor degree
City: Palakkad district
State: Kerala
Postal Code: 678006
Qualifications: Bachelor degree
Created Date: 2025-01-25
End Date: 2026-07-28
Experience: 2 - 3 year
Salary: 50000
Industry:
Openings: 1
Primary Responsibilities :
Job Title: Chef de Cuisine (CDC) - Visiting Chef
Department: Kitchen Department
Detailed Work Profile:
- Food Production: Manage daily food preparation, ensuring all meals are made to high standards and in line with the restaurant's cuisine.
- Menu Preparation and Presentation: Develop creative and innovative menus, including seasonal and specialty dishes. Ensure aesthetically pleasing presentation of all dishes.
- Quality Management: Maintain high-quality standards in food safety, hygiene, and overall kitchen operations.
- Staff Training: Lead and mentor kitchen staff, providing training in culinary techniques, hygiene practices, and kitchen management.
Contract Duration: 2 Years
Location: Kallekkad, Palakkad, Kerala
Experience Required: Minimum 2 years in a similar role
Salary Range: ₹40,000 to ₹50,000 per month
Number of Vacancies: 1
Fresher Considered: No
Experience Requirements:
Education Requirements:
- Graduation: Culinary Arts, Hotel Management, or a related field is preferred.
- Special Course: Certification in Food Production, Hygiene & Safety, or Advanced Culinary Techniques would be an added advantage.
Personal Attributes:
- Strong leadership and team management skills.
- Creative mindset for menu development.
- Ability to work under pressure and meet deadlines.
Communication Skills:
- Fluent in English.
- Knowledge of local languages (Malayalam) is a plus.
Key Competencies:
- Knowledge: Expertise in various cuisines, food safety regulations, and kitchen operations.
- Skills: Menu creation, staff training, inventory management, food presentation, and leadership.
- Attitude & Behavior: Positive, team-oriented, proactive, and committed to delivering high-quality results.
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