Job Description

CDP -1

PIZZERIA - 1

COMMIE 1 - 2

COMMIE 2 - 2

Key responsibilities

Dish preparation and cooking:

Prepare, cook, and present continental dishes according to recipes and quality standards. This includes monitoring food presentation and consistency.

Station management:

Oversee a specific station, ensuring all equipment is functioning properly and the area is clean and organized.

Hygiene and safety:

Maintain a high level of cleanliness in the kitchen and comply with all health and safety regulations.

Staff supervision:

Mentor and train junior staff, such as Commis chefs, to ensure they receive appropriate guidance.

Inventory and stock control:

Monitor stock levels, ensure proper storage conditions, and help with ordering to prevent shortages.

Menu collaboration:

Assist in menu planning and the development of new dishes and specials.
Qualifications and skills

Experience:

Previous experience as a Chef de Partie or Demi Chef de Partie is often required.

Education:

A culinary degree or a Bachelor's degree in Hotel Management can be an advantage.

Culinary knowledge:

A strong understanding of continental cuisine and cooking techniques is essential.

Soft skills:

Strong leadership, teamwork, organizational, and communication skills are necessary for managing the station and staff.

Physical stamina:

Ability to work in a fast-paced environment and perform physical tasks, such as standing for extended periods and lifting objects.
Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

Food provided Health insurance Paid time off
Work Location: In person