Responsibilities:
1. Food Preparation and Execution:
· Lead the preparation of complex dishes, ensuring precision and adherence to established recipes.
· Execute advanced cooking techniques and demonstrate creativity in dish presentation.
2. Station Management:
· Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness.
· Monitor inventory levels, order supplies, and maintain proper storage procedures.
3. Team Leadership:
· Provide guidance and supervision to Commis 2, Commis 3, and other junior staff.
· Foster a positive and collaborative work environment within the kitchen team.
4. Menu Development:
· Collaborate with senior chefs in developing and refining menu items.
· Suggest creative enhancements to dishes and contribute to seasonal menu changes.
5. Quality Control:
· Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation.
· Address any deviations from standards promptly and effectively.
6. Training and Mentoring:
· Mentor junior staff, providing training on advanced culinary techniques.
· Share knowledge and best practices to enhance the overall skill set of the kitchen team.
7. Collaboration with Sous Chef and Head Chef:
· Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations.
· Communicate effectively on issues related to menu planning, kitchen procedures, and staffing.
8. Adherence to Health and Safety Standards:
· Ensure compliance with health and safety regulations, including proper food handling and sanitation practices.
· Participate in regular health and safety training sessions.
Qualifications and Requirements:
· Culinary school diploma or equivalent culinary training.
· Significant experience as a Commis 2 or in a comparable role.
· Proficient in advanced cooking techniques and menu planning.
· Strong leadership skills and the ability to motivate and inspire a culinary team.
· Excellent organizational and time-management abilities.
· Commitment to maintaining high standards of cleanliness, safety, and food quality.
· Effective communication skills and the ability to work collaboratively in a team environment.
Job Types: Full-time, Permanent
Pay: ₹23,000.00 - ₹26,000.00 per month
Benefits:
- Health insurance
- Provident Fund
Work Location: In person
Expected Start Date: 30/08/2025
