Commis Chef

Key Responsibilities:

• Lead a specific section in the kitchen, such as sushi, wok, dim sum, or grill, specializing in Pan-Asian culinary techniques.
• Prepare, cook, and present Pan-Asian dishes with precision and creativity, ensuring consistency in taste and presentation.
• Guide and mentor junior kitchen staff, such as Commis Chefs, in your section, helping them master specific techniques (e.g., stir-frying, sashimi cutting).
• Manage stock levels for your section, ensuring that fresh and high-quality ingredients like seafood, noodles, and spices are available.
• Create and contribute to the development of new Pan-Asian dishes in collaboration with the Head Chef, drawing inspiration from different regions.
• Ensure food safety, hygiene, and cleanliness are maintained, especially with ingredients like raw fish or items used for tempura and wok frying.
• [18:14, 16/10/2024] Liza Hemnani: Maintain accurate portion control, reduce waste, and follow standard recipes while ensuring food cost is in line with kitchen goals.
• Work closely with the Head Chef to deliver a diverse menu featuring dishes like sushi, ramen, bao, stir-fries, and more.

Key Skills and Qualifications:

• Culinary qualification or equivalent experience in Pan-Asian cuisine.
• Proven experience as a Chef de Partie or similar role with a focus on Asian cuisine.
• Strong leadership skills with the ability to supervise and train junior kitchen staff.
• Excellent understanding of food safety and hygiene standards, especially concerning seafood handling and sushi preparation.
• Creativity and passion for developing new and innovative Pan-Asian dishes.
• Ability to work in a fast-paced environment, ensuring quality and consistency during service.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid time off

Experience:

• total work: 1 year (Preferred)

Work Location: In person