Sous Chef

We are chain of cloud kitchens, spread across Kolkata. We are a 8 year old establishment with 100+ team members. We are looking for Sous Chef with base background in North Indian, Tandoor preferably. Responsibilities include: 1. Orientation and training period at base kitchen 2. Must have team leading experience 3. Will be responsible for maintaining the...

Gold Coins Club & Resort is seeking a talented and experienced **Sous Chef** to assist in leading our kitchen team. As a key figure in the culinary department, the Sous Chef will support the Head Chef in delivering exceptional dining experiences for our guests by ensuring high-quality food preparation and presentation. You will oversee daily kitchen...

The Commis I Chef is **responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards**. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. **Salary**: ₹12,000.00 - ₹15,000.00 per...

Duties include **assisting the Production team in food preparation and performing related duties in the Kitchen**. Responsible for the work assigned by the Sous Chef, Executive Chef, or Chef de Partie in any section of the kitchen as per the standards. **Job Types**: Full-time, Regular / Permanent **Salary**: ₹14,551.01 - ₹18,128.20 per...

**Oversees and supervises kitchen staff**. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards. Known as the assistant to the head chef or the head chef’s second in command, he/she should perform a range of...

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 3. Coordinates daily tasks with the Sous Chef. 4. Responsible to supervise junior chefs or commis. 5. Able to...

A pantry chef, also known as a garde manger chef, is responsible for the preparation and presentation of cold food items in a restaurant, hotel, or catering establishment. Their primary role is to create and maintain a well-stocked pantry, ensuring that all cold appetizers, salads, dressings, and desserts are prepared and displayed to the highest standards....

Set up and stock stations with all necessary supplies - Prepare food for service (e.g., chopping vegetables or preparing sauces) - Completes hot meal preparation by grilling, sauting, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients. - Cook menu items in cooperation with the rest of the kitchen staff - Answer,...

Provide the highest and most efficient level of hospitality service to the hotel guests. - Works in the designated station as set by Executive Chef and/or Sous Chef. - Able to organize the assigned work area and efficiently put away orders. - Able to prepare and sells food within recommended time frames to meet Guest expectations. - Able to operate kitchen...

Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta Prepares dishes such as sandwiches, salads & vegetables Serves food according to correct taste, temperature and visual appeal Maintains the area in a clean, safe and sanitary manner Maintains food safety...

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