Multi-Cuisine Chef – Italian, Japanese & Healthy Gastronomy

About the role

We are looking for a creative Multi‑Cuisine Chef to lead our kitchen in Kozhikode, delivering high‑end Italian and Japanese dishes while also designing macro‑friendly, health‑focused meals that retain a fine‑dining presentation. The role blends culinary artistry with food‑science techniques and includes oversight of a boutique bakery.

Key responsibilities

• Design and prepare gourmet Italian dishes such as pastas, risottos, and artisanal sauces.
• Execute Japanese specialties including sushi rolling, precise knife work, and umami balancing.
• Create calorie‑counted, healthy meals for fitness‑focused clients, maintaining upscale plating.
• Manage a boutique bakery section, handling artisanal breads, dough fermentation, and upscale desserts.
• Apply food‑science methods to enhance flavor, texture, and natural preservation.
• Ensure consistent visual presentation for every plate.
• Oversee ingredient inventory, maintain strict kitchen hygiene, and control food waste.

Required profile

• Proven experience as a Chef de Partie or Sous Chef with a focus on Italian and Japanese cuisines.
• Hands‑on commercial baking and pastry production experience.
• Strong knowledge of culinary nutrition and macro profiling.
• Exceptional plating and visual design skills.
• Degree or diploma in Culinary Arts, Food Science, or Hospitality Management (preferred).
• Previous experience in the hospitality industry (preferred).

Required skills

• Italian cuisine
• Japanese cuisine
• Baking and pastry production
• Dough handling
• Culinary nutrition & macro profiling
• Plating techniques
• Food‑science applications
• Inventory management
• Kitchen hygiene standards
• Food waste management

What we offer

• Free fully‑provided accommodation.
• Daily duty meals.
• Structured vocational learning and mentorship program for fast‑track career growth.