Company Overview

Fernandes & Associates is one of the leading overseas manpower consultancies with headquarters located in India. With a team size of 11-50 employees, we specialize in the hospitality industry. For more details, visit our website.

Job Overview

We are seeking a Junior Chef with a minimum of 1 year of work experience for various contract positions located in Cochin, Abiramam, Kollam, Hyderabad, and Adur. The ideal candidate will possess excellent culinary skills and a dedication to food safety and menu planning.

Qualifications and Skills

• Culinary Skills (Mandatory skill): Proficient in diverse cooking techniques and cuisines with the ability to prepare and present dishes to a high standard.
• Food Safety Knowledge (Mandatory skill): Comprehensive understanding of food safety principles and hygiene practices necessary to ensure the health and safety of customers.
• Menu Planning (Mandatory skill): Expertise in developing comprehensive and balanced menus that cater to various dietary preferences and requirements.
• Attention to Detail: Keen eye for detail to ensure the highest level of quality and presentation in all dishes.
• Time Management: Ability to manage time efficiently in a fast-paced environment, ensuring that dishes are prepared and served promptly.
• Creativity: Innovative approach to food preparation, capable of creating unique and appealing dishes that stand out.
• Organization: Strong organizational skills to manage inventory, supplies, and kitchen activities effectively.
• Communication: Excellent communication skills to collaborate with kitchen staff and other team members efficiently.

Roles and Responsibilities

• Prepare and cook a variety of dishes following standard recipes and techniques.
• Ensure that all food is prepared to the highest quality and safety standards.
• Maintain a clean and organized kitchen workspace.
• Assist in menu planning and development with a focus on innovative and appealing dishes.
• Manage inventory and coordinate with suppliers for timely procurement of ingredients and supplies.
• Train and mentor junior staff members in food preparation and safety procedures.
• Handle customer feedback and make improvements to enhance dining experiences.
• Collaborate with the kitchen team to ensure smooth operations and a positive work environment.