Job Description

Key Duty Tasks

(Daily Responsibilities)

- Organizing and rotating stock to ensure freshness and minimize waste using the FIFO system

- Executing cooking tasks under the supervision of a senior chef, including sauteing, grilling, and frying.

- Safely operating kitchen equipment, maintaining tools, and reporting any malfunctions to a supervisor

- Helping with inventory management and ordering supplies.

- Keep the assigned station clean and sanitized throughout the shift. This includes cleaning tools, knives, and equipment.

- keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

- Practice cost-control by carefully portioning food and limiting waste.

- Prepare mise en place: Follow recipes to accurately measure, wash, chop, and portion ingredients for various dishes.

- Providing support to other kitchen sections during busy periods to ensure smooth overall kitchen operations.

- Clean and prepare all basic food items mise-en-place for a la carte

Minimum Work Experience Requirement

- Minimum 1 Year of experience working in multicuisine restaurant as Commi I or 2 year as Commi II

Prior Experience Must-Haves

- Must have experience of working under Seniors level like CDP, Commi I, Executive Chef, or Sous Chef

- Should have experience of Working in a multi-cuisine restaurant

- familiarity with common professional kitchen tools and machinery, from knives to mixers. - Must have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

- Awareness of inventory management and stock controls.

- Must have experience in handling guest complaints and conflict resolution.

Skills Must-Haves

- The ability to handle and use knives safely and efficiently for cutting, chopping, and peeling ingredients.

- Should be able to communicate In Hindi or English or Konkani Fluenty "

- A strong understanding and consistent application of hygiene standards.

- An eagerness to develop new culinary skills and respond to feedback from senior chefs.

- The ability to listen carefully and follow instructions precisely from senior chefs

- Actively learn new cooking techniques and gain a deeper understanding of kitchen processes from their senior colleagues.

- Actively seek opportunities to learn new recipes, products, and techniques to develop culinary skills and prepare for advancement.

- The ability to remain composed and focused during peak hours or service rushes is a crucial skill for preventing mistakes and ensuring food quality.

Additional Information (Optional)

Working hours will be as per Duty Rotation

Should be flexible with changes in shift timings

Job Types: Full-time, Permanent

Pay: ₹17,000.00 - ₹22,000.00 per month

Benefits:

Food provided Leave encashment Paid sick time Paid time off Provident Fund
Work Location: In person