Sous Chef, Commie/Commi/DCDP/CDP- Continental

Sous Chef, Commie/Commi/DCDP/CDP- Continental & Bakery & Pastry- MNC QSR Restaurant Chain

Job Title: CDP/DCDP Chef Continental Cuisine & Bakery & Pastry

Department: Kitchen / F&B Production

Key Responsibilities:

• 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 4-6 years of experience in a professional kitchen,
• 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.

Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine

Salary: Dependent on Experience

Job Type: Full-time

Responsibilities:

1. Food Preparation:

2. Prepare and cook a variety of dishes according to the menu specifications.

3. Ensure that all food items are prepared to the highest standard of quality and presentation.

4. Multi-Cuisine Expertise:

5. Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more.

6. Stay updated on current food trends and incorporate innovative ideas into menu items.

7. Kitchen Organization:

8. Maintain a clean and organized kitchen workspace.

9. Assist in inventory management and stock rotation.

10. Collaboration:

11. Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations.

12. Communicate effectively with the team to meet service deadlines.

13. Quality Control:

14. Monitor and ensure adherence to food safety and hygiene standards.

15. Participate in quality control initiatives and contribute to continuous improvement.

16. Menu Development:

17. 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 Cuisine & Bakery & Pastry

Department: Kitchen / F&B Production

Key Responsibilities:

• 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 8-10 years of experience in a professional kitchen,
• 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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