Commis Chef

Roles and Responsibilities – Commis 2 (Continental Chef)

• Food Preparation:
• Assist in preparing, cooking, and presenting dishes in the continental section under the guidance of senior chefs.
• Handle mise-en-place (cutting, chopping, marinating, etc.) efficiently before service.
• Cooking and Presentation:
• Maintain consistency in taste, portion, and presentation of all continental dishes.
• Ensure dishes are served at the correct temperature and presentation standards are met.
• Quality and Hygiene:
• Follow all hygiene, sanitation, and food safety standards (FSSAI guidelines).
• Keep workstations clean, organized, and sanitized at all times.
• Inventory and Stock:
• Assist in receiving, checking, and storing ingredients and supplies properly.
• Report shortages or spoilage of raw materials to the Chef de Partie or Sous Chef.
• Teamwork and Coordination:
• Work collaboratively with other sections (Indian, Bakery, Tandoor, etc.) to ensure smooth kitchen operations.
• Support Commis 1 and other team members during peak hours.
• Learning and Development:
• Stay updated with new recipes, plating styles, and culinary techniques in continental cuisine.
• Take feedback positively and work towards continuous improvement.
• Equipment Handling:
• Operate and maintain kitchen equipment responsibly.
• Immediately report any malfunctioning equipment or safety hazards.
• Time Management:
• Follow kitchen schedules and ensure timely preparation during service hours.

Job Type: Full-time

Pay: ₹10, ₹18,000.00 per month

Benefits:

• Food provided

Work Location: In person