SOUTH INDIAN CHEF-COMMIS I

Company Description Crowne Plaza Kochi is a premium international hotel located on the NH 47 Bypass, offering convenient access to the airport, central business district, Fort Kochi, backwaters, and nearby beaches. The hotel features 269 spacious rooms and suites with panoramic views of the backwaters and the city. Guests enjoy a range of authentic culinary outlets, an extensive spa, and leisure facilities designed for comfort and relaxation. High-tech meeting and event spaces accommodating up to 900 guests make the property a preferred choice for business, leisure, and events. The tranquil waterfront setting provides a distinctive work environment for hospitality professionals.

Role Description The South Indian Chef will be responsible for planning, preparing, and presenting high-quality South Indian dishes across the hotel’s dining outlets. Daily responsibilities include menu creation and refinement, supervising food preparation, ensuring consistency in taste and presentation, and maintaining hygiene and safety standards in the kitchen. The role involves managing kitchen staff, coordinating with purchasing to source fresh and authentic ingredients, and controlling food costs while minimizing waste. The South Indian Chef will collaborate with the culinary leadership team to design special menus for events, buffets, and promotions, and respond to guest feedback to continuously enhance offerings. This is a full-time, on-site role based at Crowne Plaza Kochi.

Qualifications

• Strong expertise in traditional and contemporary South Indian cuisine, including regional specialties from Kerala and neighboring states.
• Proven skills in menu planning, recipe development, and food presentation within a hotel or high-volume restaurant environment.
• Sound knowledge of food safety, hygiene standards, and kitchen sanitation procedures, with the ability to enforce compliance.
• Experience in kitchen operations, including inventory management, cost control, and coordination with procurement.
• Ability to lead, train, and motivate kitchen team members while maintaining a respectful, collaborative work culture.
• Strong time-management and organizational skills, with the capacity to work under pressure during peak service periods.
• Excellent communication skills for effective coordination with front-of-house teams and other hotel departments.
• Formal culinary education or professional chef certification is preferred; significant equivalent experience will be considered.
• Previous experience in a branded hotel or upscale dining establishment in South India or similar markets is an advantage.
• Willingness to work flexible hours, including weekends and holidays, as required by hotel operations.