Kitchen Executive -Pan Asian

Crowne Plaza Kochi; Ernakulam; On-site; INR 300,000 - 600,000; Full time

Job summary

Crowne Plaza Kochi is seeking a Kitchen Executive specializing in Pan Asian cuisine. This full-time, on-site role involves preparing dishes, maintaining hygiene standards, and training kitchen staff. Ideal candidates will have a culinary degree and 3-4 years of relevant experience in a fast-paced kitchen environment.

Qualifications

• Minimum of 3-4 years of experience in a similar role.
• Strong team collaboration and training skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare and present dishes while maintaining high food hygiene standards.
• Manage stock and train junior kitchen staff.
• Ensure timely and efficient service during dining hours.

Skills

Proficiency in Pan Asian preparation

Food hygiene and safety standards

Inventory management

Team collaboration

Ability to manage multiple tasks

Education

Culinary degree or equivalent

Job description

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Human Resource Manager at Crowne Plaza Kochi

Company Description

Crowne Plaza Kochi is strategically located on the NH 47 Bypass, providing easy access to the airport, CBD, Fort Kochi, scenic backwaters, and southern beaches. With 269 spacious business rooms and suites offering panoramic views of the backwaters and the city, Crowne Plaza Kochi is the preferred international brand for business, leisure, and events. The hotel features a variety of authentic culinary outlets, extensive spa and leisure facilities, and high-tech meeting spaces for up to 900 people, all set within a tranquil waterfront setting.

Role Description

This is a full-time, on-site role located in Ernakulam for a Kitchen Executive specializing in Pan Asian. The Kitchen Executive will be responsible for preparing and presenting dishes, maintaining high standards of food hygiene, and working closely with the Sous Chef and Head Chef. Other duties include managing stock, training junior kitchen staff, and ensuring timely and efficient service during dining hours.

Qualifications

• Proficiency in Pan Asian preparation and presentation
• Excellent knowledge of food hygiene and safety standards
• Experience in inventory management and stock control
• Strong team collaboration and training skills
• Ability to work in a fast-paced environment and manage multiple tasks
• Minimum of 3-4 years of experience in a similar role
• Culinary degree or equivalent professional qualification

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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