Commis Chef

**Commis-Chef I, II, III**

**Job Title: Commis-Chef I, II, III**

**Reports to**:Coordinator of Waiter and Store Supervisor /Director of Waiter

**Dept.**:Kitchen

**Primary Purpose**:
We are looking for a sous chef to join our establishment and help prepare, garnish and serve high-quality dishes. You will be in charge of the kitchen and have to ensure it is working to its optimum capacity in an efficient time-bound manner during service. You will need to maintain the standard of our establishment as your contribution will drive more customers towards us, therefore positively impacting our image.

**Qualifications**:
**Education/Certification**:
Inter School or Bachelor's degree in culinary sciences

**Special Knowledge/Skills**:
Hands-on experience in the kitchen.
Practicing basic cooking skills and techniques.
Working under the guidance and leadership of chefs.
Exposure to the culinary world and people involved in the field of hospitality.

**Experience**:
At least 1 year's experience cooking in a well-established restaurant or full-service hotel and/

**Major Responsibilities and Duties**:
1. To maintain a high standard of specified work in accordance with the Executive Chef’s instructions

2. To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

3. To monitor stock movement and be responsible for ordering on your section

4. To aid in achieving food cost, kitchen standard and overall objectives

5. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage

6. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

7. To keep high standards of personal hygiene, clean uniform and overall camaraderie

**Commis-Chef I, II, III**

8. To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

9. To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

10. To be punctual for work and report directly to the manager on duty on arrival in the kitchen

11. To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

12. To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated

13. To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

14. To be fully aware of all hygiene control and chemicals used in the work place

15. To have full knowledge of, and be able to act upon, fire procedures

16. To be responsible, whilst liaising with the Executive Head Chef, for self
- development

17. To carry out and assist in the smooth running of the kitchen

18. To attend all meeting and training sessions as required

19. To comply with any reasonable request from your superiors

20. To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

**Salary**: ₹15,000.00 - ₹20,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Evening shift
- Fixed shift

Supplemental pay types:

- Overtime pay

Ability to commute/relocate:

- Bhopal, Madhya Pradesh: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work (preferred)

**Speak with the employer**
+91 9171424444