Commie/Commi1/2/3/ & Sous Chef- Continental & Bakery & Pastry

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain

Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine

Salary:

Job Type:

Responsibilities:

Food Preparation:

• Prepare and cook a variety of dishes according to the menu specifications.
• Ensure that all food items are prepared to the highest standard of quality and presentation.

Multi-Cuisine Expertise:

• Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more.
• Stay updated on current food trends and incorporate innovative ideas into menu items.

Kitchen Organization:

• Maintain a clean and organized kitchen workspace.
• Assist in inventory management and stock rotation.

Collaboration:

• Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with the team to meet service deadlines.

Quality Control:

• Monitor and ensure adherence to food safety and hygiene standards.
• Participate in quality control initiatives and contribute to continuous improvement.

Menu Development:

• Contribute ideas for menu development and suggest improvements based on customer feedback.

Qualifications:

• Proven experience as a Commis Chef or relevant role.
• Culinary diploma or degree from a recognized culinary school.
• Strong knowledge of multi-cuisine cooking techniques and ingredients.
• Ability to work in a fast-paced environment and handle pressure.
• Excellent communication and teamwork skills.
• Basic understanding of food cost control and portion management.

Benefits:

• Competitive salary based on experience.
• Opportunities for professional development and growth.
• Employee discounts on food and beverages.
• Health and wellness benefits.

Job Title:

Department:

Job Purpose:

Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences.

Key Responsibilities:

• Supervise daily kitchen operations and production specific to Continental cuisine.

• Plan and prepare menus in consultation with the Executive Chef.

• Train, mentor, and supervise junior kitchen staff and commis chefs.

• Maintain consistent food quality, presentation, and taste.

• Ensure compliance with hygiene, health, and safety regulations (HACCP standards).

• Monitor food stock, manage inventory, and place orders as needed.

• Oversee portion control and minimize wastage.

• Innovate and develop new recipes and dishes to enhance the menu.

• Coordinate with service staff to ensure smooth food service during peak hours.

• Handle customer feedback and implement improvements where necessary.

• Assist in costing and pricing of menu items to achieve desired food cost percentages.

Requirements:

• Degree/Diploma in Hotel Management or Culinary Arts.

• Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine.

• Strong knowledge of modern and classical Continental cooking techniques.

• Good leadership and team management skills.

• Creativity and passion for culinary arts.

• Excellent communication and organizational skills.

• Ability to work under pressure and in shifts, including weekends and holidays.

Share your updated resume - hrm2peoplealliance@gmail.com