Commis Chef/chef de Partie
1 month ago
Key Responsibilities:
Prepare and Cook: Cook dishes within their designated section following recipes, portion sizes, and presentation standards.
Quality Control: Ensure consistency and quality of dishes before they are sent out to customers.
Inventory Management: Maintain the stock levels for their section, ensuring ingredients are fresh and adequately stocked.
Hygiene and Safety: Adhere to food safety and hygiene regulations, ensuring the kitchen is clean and safe at all times.
Training Junior Staff: Train and supervise commis chefs or apprentices, ensuring they follow kitchen procedures.
Coordination with Other Stations: Collaborate with other station chefs and kitchen staff to ensure smooth service during busy periods.
Menu Development: May assist in menu development by providing input on new dishes or improving existing ones.
Skills Required:
Culinary Skills: Expertise in cooking techniques related to their station.
Time Management: Ability to manage time effectively in a fast-paced kitchen environment.
Attention to Detail: Ensure precision in cooking and presentation.
Teamwork: Ability to work well within a kitchen team and communicate effectively.
Problem-Solving: Adapt to changing situations or solve issues that arise during service.
This position is a crucial part of any kitchen brigade and is typically for someone with several years of cooking experience looking to take on more responsibility.
Pay: ₹15,500.00 - ₹30,000.00 per month
**Benefits**:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Schedule:
- Rotational shift
- Weekend availability
Supplemental Pay:
- Overtime pay
- Performance bonus
- Quarterly bonus
- Yearly bonus
**Experience**:
- total work: 1 year (preferred)
Work Location: In person
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