Commis Chef/chef de Partie

1 day ago

Calicut Kerala, India Club Sulaimani Food and Beverages LLP Full time

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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