Job Description

As a Commis Chef at Veronicas , you will be an ambassador for the exceptional service and cuisine we are known for. Your willingness to learn and high quality benchmarks will enable a natural fit with our high performing team. You will assist in food preparation, maintain a clean and organized kitchen, collaborate with the kitchen teams, and learn and develop your culinary skills. We have multiple openings at Veronica\'s, and the Commis level can be discussed based on your work experience. This role reports to the DCDP and will work out of Veronicas, Bandra West . Our flagship restaurant, The Bombay Canteen showcases the wealth of India\'s cuisine by recreating local, seasonal dishes and reinterpreting age old Indian culinary traditions in a frequently changing menu. Our next venture, O Pedro, pays homage to the energy of Goa in a menu that brings back the fun of tropical living with simple, sophisticated food and drink, with influences from the state\'s Portuguese history. Bombay Sweet Shop is a modern day mithai shop which brings back the magic of mithai in a never seen before avatar, in a fun and contemporary way, while staying deeply rooted in traditions and techniques. Our online venture - enthucutlet is a bimonthly food mag that brings you unusual stories about food in India, and our all-day cafe Veronicas , holds a piece of Mumbais heart in the iconic Jude Bakery, and showcases the best sandwiches, coffee, bakes, and wine! The Bombay Canteen and O Pedro are currently ranked among Indias top 10 restaurants by Cond Nast Traveler India. Responsibilities: COMMIS 1 Be skilled and flexible to conquer any section in the kitchen Create and implement a weekly production cycle for every section as required Organize a set plan of action for finishing mise-en-place for every section as per the schedule Ensure the highest standards and consistent quality in the kitchen\'s daily preparations Assist management in training, evaluating, coaching and motivating our kitchen team Check and physically verify handovers provided by junior commis during shift change Coordinate and participate with other sections for requisition, cleanliness, wastage, staff meals and cost control Accept store deliveries after performing quality checks Stay up to date with new products, recipes, and preparation techniques Be well versed in food hygiene and safety guidelines, fire and health safety policies COMMIS 2 Prepare all food items as per our recipes and yield guide with proper labeling and tagging Set-up the station with par stocks of menu items, checks supplies and prep lists, and ensure proper handovers Replenish service lines and restocks as needed, and prepare the workstation for the next shift Maintain cleanliness and sanitation at the assigned work area Apply proper storage practices and practice FIFO to minimize waste and control food costs Operate kitchen equipment like the baking ovens, stoves, grills and fryers, following safety and hygiene guide Review status of work and follow-up actions required with the Head Cook before leaving Contribute to the staff meals as required by the head chef COMMIS 3 Prepare ingredients for cooking, including portioning, chopping, and storing food Organize the assigned work area and efficiently follow instructions given by senior chefs Ensure the highest standards and consistent quality in the daily preparation Replenish service lines and restock as needed, and prepare the workstation for the next shift Set-up the station with par stocks and learn the mise-en-place designated to that station Checks supplies, handovers and prep lists and ensures all items are prepared in a timely fashion Maintain cleanliness and sanitation at the assigned work area Learn to make recipe kits as required Stay updated with the new products, recipes and preparation techniques Possess basic knife skills to be able to deal with veg prep and butchery prep Be flexible and willing to help other departments at busy times as and when required Requirements Minimum 1 year to Maximum 4 years of kitchen experience A high school education or a Diploma in culinary arts is required Excellent communication and organizational skills Team player with a willingness to learn Ability to work well under pressure in a fast paced environment

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