Continental 2nd Commi Chef

**JOB RESPONSIBILITIES 2NDCOMMI CHEF**

**JOB SUMMARY - **As a line chef, you would be working on a variety of stations in a high _volume_ kitchen environment. He / She is responsible for creating an exceptional culinary experience for the _guests_ through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

Must adhere to all sanitation regulations and requirements and responsible for the correct handling and preparation of all food items and equipment. This _position_ will also assist the _Chef de partie (CDP)_ or Sous Chef to _plan_ and prepare quality service for the food and beverage production department.

**Duties & Responsibilities -**
- 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 organise 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 equipment like _braising_ pan, _baking_ ovens, stoves, _grills_, microwaves and fryers.
- Able to produce quality product in a timely and efficient manner for the guests or staff.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the _recipe_ and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all _menu_ items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, _seasons_, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
- _Wash_ and peel fresh fruits, vegetables and also able to weigh, measure and _mix_ ingredients on correct proportions.
- Have general knowledge of cooking temperatures, making soups & _sauces_, preparing entrees, vegetable preparation and _a la_ carte cooking.
- Set-up the station with _par_ stocks of menu items, and prepare the dishes designated for that station.
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
- Ensures that all products are always stored properly in the correct location at the appropriate levels.
- _Communicate_ any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
- Check and ensure the correctness of the temperature of appliances and food.
- Serve food in proper portions on to correct serving vessels and plates.
- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
- Maintain correct portion size and quality of the food to the hotel's standards.
- Minimise waste and maintain controls to attain forecasted _food cost_.
- Review _status_ of work and follow-up actions required with the Head Cook before leaving.
- Assists in providing on the job training & development of new cooks.

**Job Types**: Full-time, Regular / Permanent

**Salary**: ₹13,000.00 - ₹17,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided
- Provident Fund

Schedule:

- Rotational shift

Ability to commute/relocate:

- Hyderabad, Telangana: Reliably commute or willing to relocate with an employer-provided relocation package (required)

**Experience**:

- total work: 1 year (preferred)

**Speak with the employer**
+91 9833080570
Expected Start Date: 12/06/2023