0.0 years

2 - 3 Lacs

, Australia

On-site

Job Title: Chef / Commis Chef / Chef de Partie / Sous Chef (Specify based on seniority) Department: Kitchen / Food & Beverage Reports To: Head Chef / Executive Chef / Restaurant Manager Location: Nagpur, Maharashtra, India (This is an on-site role within the kitchen premises). Job Summary: We are seeking a passionate, creative, and skilled Chef to join our culinary team in Nagpur. The ideal candidate will be responsible for preparing high-quality dishes, ensuring consistency in taste and presentation, maintaining impeccable kitchen hygiene, and contributing to an efficient and harmonious kitchen environment. This role is essential for delivering exceptional dining experiences and upholding our reputation for culinary excellence. Key Responsibilities: Food Preparation & Cooking: Prepare and cook a variety of dishes as per recipes, standards, and customer orders (e.g., Indian, Continental, Asian, etc., specify if specialized cuisine). Ensure all food is prepared to the highest standards of taste, quality, and presentation. Manage a specific station (e.g., Tandoor, Curry, Continental, Bakery, etc., if applicable to specific chef roles like Chef de Partie). Handle raw ingredients and other food items ethically and hygienically. Kitchen Operations & Efficiency: Monitor food production to ensure timely delivery of dishes to customers. Assist in managing kitchen inventory, including daily stock checks, ordering of fresh ingredients, and minimizing food wastage. Oversee portion control and ensure adherence to established recipes to manage food costs effectively. Operate and maintain all kitchen equipment (e.g., ovens, grills, fryers, mixers) safely and efficiently. Hygiene & Safety Standards: Strictly adhere to all food safety regulations (FSSAI guidelines), hygiene standards, and sanitation practices (e.g., HACCP principles). Ensure the cleanliness and orderliness of the workstation, kitchen area, and storage facilities at all times. Implement proper food handling, storage, and preservation techniques to prevent contamination and spoilage. Follow safety procedures for handling sharp objects, hot equipment, and chemicals. Team Collaboration & Support: Work collaboratively with other chefs, kitchen staff, and front-of-house teams to ensure smooth service. Assist in training junior kitchen staff (Commis Chefs, kitchen helpers) on food preparation techniques, portion control, and hygiene. Maintain a positive and respectful working relationship within the kitchen. Menu & Quality Contribution (for experienced chefs): Contribute to menu development, suggesting new dishes, improving existing recipes, and incorporating seasonal ingredients. Ensure consistent quality of all prepared dishes and troubleshoot any quality-related issues. Monitor taste profiles and presentations for consistency and customer satisfaction.

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