
Commie/Commi1/2/3/ & Sous Chef- Continental, Indian & Chinese
8 hours ago
Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain
Job Title: Commis Chef - Continental, Indian & Chinese
Salary: Dependent on Experience
Job Type: Full-time
Responsibilities:
Food Preparation:
Prepare and cook a variety of dishes according to the menu specifications.
Ensure that all food items are prepared to the highest standard of quality and presentation.
Multi-Cuisine Expertise:
Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more.
Stay updated on current food trends and incorporate innovative ideas into menu items.
Kitchen Organization:
Maintain a clean and organized kitchen workspace.
Assist in inventory management and stock rotation.
Collaboration:
Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations.
Communicate effectively with the team to meet service deadlines.
Quality Control:
Monitor and ensure adherence to food safety and hygiene standards.
Participate in quality control initiatives and contribute to continuous improvement.
Menu Development:
Contribute ideas for menu development and suggest improvements based on customer feedback.
Qualifications:
- Proven experience as a Commis Chef or relevant role.
- Culinary diploma or degree from a recognized culinary school.
- Strong knowledge of multi-cuisine cooking techniques and ingredients.
- Ability to work in a fast-paced environment and handle pressure.
- Excellent communication and teamwork skills.
- Basic understanding of food cost control and portion management.
Benefits:
- Competitive salary based on experience.
- Opportunities for professional development and growth.
- Employee discounts on food and beverages.
- Health and wellness benefits.
Job Title: Sous Chef Continental, Indian & Chinese
Department: Kitchen / F&B Production
Reporting to: Executive Chef / Head Chef
Location: Mumbai
Job Purpose:
Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences.
Key Responsibilities:
- Supervise daily kitchen operations and production specific to Continental cuisine.
- Plan and prepare menus in consultation with the Executive Chef.
- Train, mentor, and supervise junior kitchen staff and commis chefs.
- Maintain consistent food quality, presentation, and taste.
- Ensure compliance with hygiene, health, and safety regulations (HACCP standards).
- Monitor food stock, manage inventory, and place orders as needed.
- Oversee portion control and minimize wastage.
- Innovate and develop new recipes and dishes to enhance the menu.
- Coordinate with service staff to ensure smooth food service during peak hours.
- Handle customer feedback and implement improvements where necessary.
- Assist in costing and pricing of menu items to achieve desired food cost percentages.
Requirements:
- Degree/Diploma in Hotel Management or Culinary Arts.
- Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine.
- Strong knowledge of modern and classical Continental cooking techniques.
- Good leadership and team management skills.
- Creativity and passion for culinary arts.
- Excellent communication and organizational skills.
- Ability to work under pressure and in shifts, including weekends and holidays.
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