Responsibilities: Work with continental cuisine sauces, egg cookery, proteins, and plating. Handle line service and prep for breakfast, lunch, and dinner menu. Execute an established menu recently developed.
Role & responsibilities You will be responsible for delivering exceptional F & B service to guests by promptly attending to their needs, providing product knowledge, and ensuring a warm and welcoming environment. The role requires enthusiasm, teamwork, attention to detail, and an unyielding commitment to guest satisfaction. Greet customers with warmth, professionalism, and a positive attitude. Present menus, answer questions, and make knowledgeable recommendations. Accurately take customer orders and input them into the POS system. Ensure timely service of food and beverages to the correct table or customer. Maintain cleanliness and hygiene of tables, service areas, and workstations. Follow all health, hygiene, and safety protocols as per company policy. Collaborate effectively with kitchen and barista teams to ensure smooth operations. Upsell menu items and promote ongoing offers or featured products. Address and resolve customer feedback or concerns with empathy and tact. Ensure all bills are correctly processed and payments received promptly. Refill condiments, stock supplies, and replenish inventory as needed. Report any equipment malfunctions or maintenance issues to the supervisor. Adhere to the grooming standards and uniform policy of the coffeeshop. Participate in pre-shift briefings, training sessions, and team meetings.
Role & responsibilities General (all levels): Assist in food preparation, cooking, and presentation as per restaurant standards. Maintain hygiene, sanitation, and safety standards in the kitchen at all times. Ensure proper storage, labeling, and rotation of ingredients (FIFO method). Support senior chefs in mise-en-place and daily operations. Contribute ideas for menu development, specials, and presentation. Uphold portion control, consistency, and timely execution of orders. Specific by Level Commis I (Senior Commis) Take ownership of assigned section (Continental or Bakery). Supervise and guide junior commis in daily tasks. Prepare sauces, gravies, pastries, and breads with precision. Monitor cooking processes to ensure quality and consistency. Act as a second line of support to Chef de Partie. Commis II Independently handle basic preparation and cooking for assigned dishes. Assist Commis I and CDP in complex preparations. Ensure mise-en-place is ready for service. Follow recipes and plating guidelines with accuracy. Commis III (Entry Level) Carry out basic kitchen tasks (chopping, cleaning, mixing, portioning). Support seniors in daily production and service. Learn and practice culinary techniques in Continental & Bakery. Maintain workstation cleanliness and assist in stock organisation. Preferred candidate profile Prior experience in Continental and/or Bakery section preferred. Culinary diploma or relevant certification is an advantage. Strong passion for food and willingness to learn. Ability to work in a fast-paced environment with a positive attitude. Team player with strong communication and discipline.
Key Duties & Responsibilities: Assist the Sous Chef in the preparation, cooking, and presentation of Continental dishes to the highest standards. Ensure mise en place is prepared and maintained efficiently during service. Uphold consistency in taste, presentation, and quality across all menu items. Follow and maintain hygiene, food safety, and sanitation standards in compliance with HACCP guidelines. Contribute ideas for menu planning, recipe development, and innovative plating. Support in training and guiding junior kitchen staff. Monitor stock levels, minimize waste, and report requisition needs in advance. Adapt quickly to pre-opening requirements, including setup of the kitchen, equipment testing, and workflow establishment. Maintain effective communication and teamwork within the kitchen and across departments. Qualifications & Skills: Previous experience as a Chef de Partie or strong Demi Chef de Partie background in Continental cuisine. Knowledge of classical and modern Continental cooking techniques. Experience in a pre-opening environment is an advantage. Strong organizational and multitasking abilities. Passion for culinary excellence and attention to detail. Ability to work in a fast-paced and dynamic environment.