Chef de Partie/Commis

Culinary Execution & Quality Control

• Station Management: Take full responsibility for a specific kitchen section during service, including mise en place, cooking, and plating.
• Vegan Cuisine Expertise: Prepare, cook, and present all menu items according to established recipes, with a keen focus on maximizing the flavor and texture of plant-based ingredients.
• Consistency: Ensure every dish leaving your station meets our high standards for taste, portion size, and visual presentation.
• Recipe & Menu Input: Assist the Head Chef/Sous Chef in testing and developing new, creative, and delicious vegan dishes and specials, focusing on seasonal ingredients.

Operational Efficiency & Hygiene

• Food Safety: Strictly adhere to all food safety, hygiene, and sanitation regulations (HACCP principles), with a deep understanding of allergen control, especially in a plant-based environment.
• Stock Management: Monitor inventory levels for your station, conduct daily checks, and communicate ordering needs to the Sous Chef to prevent shortages and minimize waste.
• Waste Control: Actively work to monitor and reduce food waste, promoting sustainable kitchen practices.
• Maintenance: Ensure all equipment in your section is clean, well-maintained, and properly operated.

Team Leadership

• Training & Mentorship: Supervise, train, and guide junior kitchen staff (Commis Chefs, Kitchen Assistants) working in your station.
• Communication: Maintain clear, positive, and effective communication with the entire kitchen and front-of-house team to ensure smooth service flow.
• Work Environment: Contribute to a positive, collaborative, and professional working atmosphere.

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Paid sick time
• Paid time off

Work Location: In person