Lead Cook

Role summary

The Lead Cook owns everything that happens in the kitchen (Continental &Kerala cuisine based cafe): food quality, consistency, hygiene, stock and the kitchen team. You will help set up the kitchen before launch, lock in recipes and portion standards, and then run daily service so every plate matches the standard, every time.

This is a working lead role. You will cook on the line every shift while training and guiding the team. You will work closely with the founder on menu changes, costing and new items.

Key responsibilities

Pre-opening setup (December 2026)

• Help set up the kitchen layout, workstations and storage for a fast, safe workflow
• Advise on small equipment, utensils and smallwares before purchase
• Run menu trials and finalise recipes, portion sizes and plating for every item
• Write standard recipe cards (ingredients, grams, method, plating photo) for the full menu
• Identify and test local suppliers for vegetables, seafood, eggs, meat and dairy

Food preparation and service

• Cook and plate all menu items to the agreed recipe, taste and presentation standard
• Lead the line during peak hours and make sure orders go out on time
• Prepare daily mise en place: marinades, sauces, dressings, cut vegetables, cooked carbs and proteins
• Run the build-your-own meal counter so each component (carbs, fibre, protein, dressing, seasoning) is fresh and correctly portioned
• Support the tea and coffee station and the bake items when needed
• Handle special requests and allergen questions correctly

Food safety and hygiene

• Keep the kitchen fully compliant with FSSAI hygiene requirements
• Maintain daily cleaning schedules, temperature logs and labelling (date, time, use-by)
• Follow FIFO (first in, first out) for all stock
• Make sure all staff follow personal hygiene rules: uniform, cap, gloves and handwashing
• Be ready for food safety inspections at any time

Stock, cost and waste control

• Plan daily and weekly prep based on expected sales
• Place orders with suppliers and check every delivery for quality and quantity
• Keep stock levels right: no running out, no over-buying
• Track and reduce food waste; record waste daily
• Help the founder with recipe costing and keep food cost within target

Team leadership

• Train new kitchen staff on recipes, hygiene and safe equipment use
• Plan the kitchen duty roster and allocate tasks each shift
• Set the standard for discipline, punctuality and teamwork
• Give regular feedback to the team and report issues to the founder

Equipment and kitchen care

• Use electric cooking equipment and the gas burner safely
• Report equipment faults immediately and follow basic maintenance routines
• Make sure the kitchen is closed down safely at the end of each day

Menu development

• Suggest new healthy dishes, seasonal specials and Kerala-inspired items
• Help adapt recipes for high-protein, low-oil and gym-friendly options

Requirements

Must have

• Experience in a café, QSR, hotel coffee shop or busy restaurant kitchen
• Strong skills in egg dishes, grills, sandwiches and Kerala-style preparations (especially seafood and kappa)
• Working knowledge of FSSAI hygiene and food safety practices
• Able to read and follow recipe cards and keep simple written records
• Able to communicate in Malayalam; basic English for menus, orders and logs

Working hours and conditions

• 6 days a week, with one weekly off on a weekday (weekends are our busiest days)
• Standing work in a warm kitchen, with lifting of stock up to about 20 kg
• Uniform, cap and safety footwear must be worn on duty

Pay

₹28,000.00 - ₹35,000.00 per month

Benefits

Food provided

Paid sick time

Work Location

In person