We are seeking a skilled, creative, and passionate Chef (Chef de Partie/Demi Chef) to join our focused kitchen team in Kayamkulam. The ideal candidate must possess exceptional culinary knowledge, technical precision, and the ability to maintain the highest food safety and quality standards while mastering authentic regional flavors.
The role requires deep expertise in preparing high-quality, consistent meals, with a primary focus on Coastal Kerala Cuisine, specializing in seafood, regional curries, and traditional Mappila/Syrian Christian preparations.
Key Responsibilities:
Culinary Execution: Prepare, cook, and plate dishes consistently according to established recipes, with an emphasis on authentic Kayamkulam-style preparation using fresh, locally sourced ingredients (e.g., coconut milk, spices, fresh catch).
Seafood Specialization: Demonstrate mastery in handling and cooking diverse local seafood (e.g., Karimeen/Pearl Spot, prawns, mussels), ensuring optimal texture, flavor, and freshness.
Hygiene & Safety: Maintain strict cleanliness, hygiene, and kitchen safety protocols at all times, rigorously adhering to FSSAI and local regulatory standards.
Recipe & Menu Development: Actively assist the Head Chef in daily operations, contributing creative ideas for refining traditional recipes, maximizing the use of seasonal local produce, and minimizing food waste.
Inventory & Sourcing: Monitor section stock levels, manage proper inventory rotation (FIFO), and assist with the crucial daily task of sourcing the freshest fish and local vegetables directly from backwater vendors and markets.
Team Coordination: Coordinate effectively with all kitchen staff, managing time and station workflow efficiently during service hours.
Qualifications & Skills:
- Education: Diploma or Degree in Culinary Arts or a related field is preferred, but extensive practical experience with Kerala/South Indian cuisine will be highly valued.
- Expertise: Strong technical knowledge of local cooking methods, especially preparing traditional rice accompaniments (Appam, Pathiri, Porotta) and specialized curries (Stews, Moilee, Theeyal).
- Taste Judgment: Superior taste judgment, an innate understanding of regional spice balances, and an uncompromising dedication to authentic Kerala flavor profiles.
- Work Ethic: Proven ability to work under pressure, manage a specialized station (e.g., Seafood/Curry section) independently, and sustain peak performance.
- Attributes: Discipline, absolute commitment to cleanliness, and a strong collaborative attitude.
Preferred Experience:
- Experience: 3–7 years of experience as a Chef de Partie or Senior Cook specializing in Coastal Kerala Cuisine in a reputable restaurant, hotel, or resort within the state.
- Regional Knowledge: Demonstrated ability to distinguish and prepare dishes according to the distinct culinary traditions of the Alappuzha/Kollam region.
Benefits:
- Compensation: Competitive salary structure commensurate with expertise and specialization in regional South Indian cuisine.
- Perks: Meals on duty, allowances, and accommodation assistance (common for regional posts).
- Growth: Unique opportunity to perfect and present authentic regional cuisine to a diverse clientele, fostering expertise in a highly respected culinary tradition.