Job Description

A

commis chef

is a junior chef working under a

Chef de Partie

. Their role is mostly learning, assisting, and handling basic prep work.

Key Responsibilities:

Prepares ingredients (chopping, peeling, portioning, marinating, mise en place). Assists CDP in preparing and plating continental dishes (e.g., pastas, grills, sauces, salads). Learns cooking methods specific to continental cuisine (roasting, grilling, sauteing, baking). Maintains cleanliness and hygiene of the workstation. Ensures proper storage of ingredients (cold cuts, cheeses, sauces, breads, etc.). Follows recipes and kitchen SOPs closely. Reports to CDP or Sous Chef.

2. Chef de Partie (CDP - Continental Section)

A

CDP

is a station chef, fully responsible for managing their assigned section. In the continental section, they specialize in preparing and overseeing Western/European dishes.

Key Responsibilities:

In charge of the entire

continental section

(pastas, steaks, sauces, breads, salads, grills, etc.). Supervises and trains commis chefs. Handles cooking and plating of all continental menu items. Ensures food quality, consistency, and presentation meet standards. Develops new continental dishes and assists in menu planning. Manages inventory and requisitions ingredients for the section. Ensures HACCP, hygiene, and safety standards are followed. Coordinates with Sous Chef/Head Chef to ensure smooth kitchen operations.
Job Type: Full-time

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Application Question(s):

Are you in Goa now? When can you come for food trial? What is your salary expectation? When can you join?
Work Location: In person