Key Duty Tasks (Daily Responsibilities) - Organizing and rotating stock to ensure freshness and minimize waste using the FIFO system - Executing cooking tasks under the supervision of a senior chef, including sautéing, grilling, and frying. - Safely operating kitchen equipment, maintaining tools, and reporting any malfunctions to a supervisor - Helping with inventory management and ordering supplies. - Keep the assigned station clean and sanitized throughout the shift. This includes cleaning tools, knives, and equipment. - keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef - Practice cost-control by carefully portioning food and limiting waste. - Prepare mise en place: Follow recipes to accurately measure, wash, chop, and portion ingredients for various dishes. - Providing support to other kitchen sections during busy periods to ensure smooth overall kitchen operations. - Clean and prepare all basic food items mise-en-place for a la carte Minimum Work Experience Requirement - Minimum 1 Year of experience working in multicuisine restaurant as Commi I or 2 year as Commi II Prior Experience Must-Haves - Must have experience of working under Seniors level like CDP, Commi I, Executive Chef, or Sous Chef - Should have experience of Working in a multi-cuisine restaurant - familiarity with common professional kitchen tools and machinery, from knives to mixers. - Must have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. - Awareness of inventory management and stock controls. - Must have experience in handling guest complaints and conflict resolution. Skills Must-Haves - The ability to handle and use knives safely and efficiently for cutting, chopping, and peeling ingredients. - Should be able to communicate In Hindi or English or Konkani Fluenty " - A strong understanding and consistent application of hygiene standards. - An eagerness to develop new culinary skills and respond to feedback from senior chefs. - The ability to listen carefully and follow instructions precisely from senior chefs - Actively learn new cooking techniques and gain a deeper understanding of kitchen processes from their senior colleagues. - Actively seek opportunities to learn new recipes, products, and techniques to develop culinary skills and prepare for advancement. - The ability to remain composed and focused during peak hours or service rushes is a crucial skill for preventing mistakes and ensuring food quality. Additional Information (Optional) Working hours will be as per Duty Rotation Should be flexible with changes in shift timings Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Work Location: In person
Key Duty Tasks (Daily Responsibilities) - Conduct a briefing with the kitchen staff to communicate the daily specials, review reservations, and ensure everyone is aware of their station assignments and responsibilities. - Read and manage KOT - Update Checklist in the group - Check stock at end of the day and place order to central kitchen - Monitor 15 days pest control schedule - Oversee the setup of all kitchen stations to ensure they are clean, sanitized, and fully stocked with the necessary ingredients and tools. - Check food quality and taste before sending it to final presentation - Confirm that all appliances are turned off and the kitchen is properly locked and secured. - Maintain strong communication with the front-of-house staff to ensure a smooth flow of service and address any customer requests or issues promptly. - Provide leadership and direction to the kitchen team during peak service hours. This includes supervising prep cooks, line cooks, and dishwashers. - Ensure all unused food is properly wrapped, labeled, dated, and stored for the next shift. - supervise cleaning duties, including the sanitization of workstations, equipment, floors, and storage areas. Minimum Work Experience Requirement - Must have experience of minimum 1-3 years as Kitchen supervisor or team leading role Prior Experience Must-Haves - Should have experience of Working in a multi-cuisine restaurant - Must have experience on working with KItchen inventory and PO software preferebly Pet Pooja - Knowledge of ordering, tracking, and rotating food stock using a "first-in, first-out" (FIFO) system. - Must have experience of leading a team with 10 to 15 members- Experience in managing teams, coordinating schedules, and multitasking in a fast-paced environment is beneficial. - A strong understanding of cooking techniques, food safety, menu planning, and quality control Skills Must-Haves - Should be able to communicate In Hindi or English or Konkani Fluenty " - Guide, motivate, and delegate tasks to junior staff, ensuring smooth service - Attention to details for consistently producing high-quality dishes that meet exacting standards for taste, presentation, and portion size. - Basic computer skills (MS Office, inventory management software). - A keen eye for detail to ensure portion control, food quality, and plating standards are met consistently. - Must be able to calmly resolve unexpected issues, such as a supplier delivery error, equipment malfunction, or a difficult customer complaint. Additional Information (Optional) Working hours will be as per Duty Rotation Should be flexible with changes in shift timings Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Work Location: In person
Key Duty Tasks (Daily Responsibilities) - Organizing and rotating stock to ensure freshness and minimize waste using the FIFO system - Executing cooking tasks under the supervision of a senior chef, including sautéing, grilling, and frying. - Safely operating kitchen equipment, maintaining tools, and reporting any malfunctions to a supervisor - Helping with inventory management and ordering supplies. - Keep the assigned station clean and sanitized throughout the shift. This includes cleaning tools, knives, and equipment. - keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef - Practice cost-control by carefully portioning food and limiting waste. - Prepare mise en place: Follow recipes to accurately measure, wash, chop, and portion ingredients for various dishes. - Providing support to other kitchen sections during busy periods to ensure smooth overall kitchen operations. - Clean and prepare all basic food items mise-en-place for a la carte Minimum Work Experience Requirement - Minimum 1 Year of experience working in multicuisine restaurant as Commi I or 2 year as Commi II Prior Experience Must-Haves - Must have experience of working under Seniors level like CDP, Commi I, Executive Chef, or Sous Chef - Should have experience of Working in a multi-cuisine restaurant - familiarity with common professional kitchen tools and machinery, from knives to mixers. - Must have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. - Awareness of inventory management and stock controls. - Must have experience in handling guest complaints and conflict resolution. Skills Must-Haves - The ability to handle and use knives safely and efficiently for cutting, chopping, and peeling ingredients. - Should be able to communicate In Hindi or English or Konkani Fluenty " - A strong understanding and consistent application of hygiene standards. - An eagerness to develop new culinary skills and respond to feedback from senior chefs. - The ability to listen carefully and follow instructions precisely from senior chefs - Actively learn new cooking techniques and gain a deeper understanding of kitchen processes from their senior colleagues. - Actively seek opportunities to learn new recipes, products, and techniques to develop culinary skills and prepare for advancement. - The ability to remain composed and focused during peak hours or service rushes is a crucial skill for preventing mistakes and ensuring food quality. Additional Information (Optional) Working hours will be as per Duty Rotation Should be flexible with changes in shift timings Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Work Location: In person
Key Duty Tasks (Daily Responsibilities) - Conduct a briefing with the kitchen staff to communicate the daily specials, review reservations, and ensure everyone is aware of their station assignments and responsibilities. - Read and manage KOT - Update Checklist in the group - Check stock at end of the day and place order to central kitchen - Monitor 15 days pest control schedule - Oversee the setup of all kitchen stations to ensure they are clean, sanitized, and fully stocked with the necessary ingredients and tools. - Check food quality and taste before sending it to final presentation - Confirm that all appliances are turned off and the kitchen is properly locked and secured. - Maintain strong communication with the front-of-house staff to ensure a smooth flow of service and address any customer requests or issues promptly. - Provide leadership and direction to the kitchen team during peak service hours. This includes supervising prep cooks, line cooks, and dishwashers. - Ensure all unused food is properly wrapped, labeled, dated, and stored for the next shift. - supervise cleaning duties, including the sanitization of workstations, equipment, floors, and storage areas. Minimum Work Experience Requirement - Must have experience of minimum 1-3 years as Kitchen supervisor or team leading role Prior Experience Must-Haves - Should have experience of Working in a multi-cuisine restaurant - Must have experience on working with KItchen inventory and PO software preferebly Pet Pooja - Knowledge of ordering, tracking, and rotating food stock using a "first-in, first-out" (FIFO) system. - Must have experience of leading a team with 10 to 15 members- Experience in managing teams, coordinating schedules, and multitasking in a fast-paced environment is beneficial. - A strong understanding of cooking techniques, food safety, menu planning, and quality control Skills Must-Haves - Should be able to communicate In Hindi or English or Konkani Fluenty " - Guide, motivate, and delegate tasks to junior staff, ensuring smooth service - Attention to details for consistently producing high-quality dishes that meet exacting standards for taste, presentation, and portion size. - Basic computer skills (MS Office, inventory management software). - A keen eye for detail to ensure portion control, food quality, and plating standards are met consistently. - Must be able to calmly resolve unexpected issues, such as a supplier delivery error, equipment malfunction, or a difficult customer complaint. Additional Information (Optional) Working hours will be as per Duty Rotation Should be flexible with changes in shift timings Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Work Location: In person
Key Duty Tasks (Daily Responsibilities) - Organizing and rotating stock to ensure freshness and minimize waste using the FIFO system - Executing cooking tasks under the supervision of a senior chef, including sautéing, grilling, and frying. - Safely operating kitchen equipment, maintaining tools, and reporting any malfunctions to a supervisor - Helping with inventory management and ordering supplies. - Keep the assigned station clean and sanitized throughout the shift. This includes cleaning tools, knives, and equipment. - keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef - Practice cost-control by carefully portioning food and limiting waste. - Prepare mise en place: Follow recipes to accurately measure, wash, chop, and portion ingredients for various dishes. - Providing support to other kitchen sections during busy periods to ensure smooth overall kitchen operations. - Clean and prepare all basic food items mise-en-place for a la carte Minimum Work Experience Requirement - Minimum 1 Year of experience working in multicuisine restaurant as Commi I or 2 year as Commi II Prior Experience Must-Haves - Must have experience of working under Seniors level like CDP, Commi I, Executive Chef, or Sous Chef - Should have experience of Working in a multi-cuisine restaurant - familiarity with common professional kitchen tools and machinery, from knives to mixers. - Must have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. - Awareness of inventory management and stock controls. - Must have experience in handling guest complaints and conflict resolution. Skills Must-Haves - The ability to handle and use knives safely and efficiently for cutting, chopping, and peeling ingredients. - Should be able to communicate In Hindi or English or Konkani Fluenty " - A strong understanding and consistent application of hygiene standards. - An eagerness to develop new culinary skills and respond to feedback from senior chefs. - The ability to listen carefully and follow instructions precisely from senior chefs - Actively learn new cooking techniques and gain a deeper understanding of kitchen processes from their senior colleagues. - Actively seek opportunities to learn new recipes, products, and techniques to develop culinary skills and prepare for advancement. - The ability to remain composed and focused during peak hours or service rushes is a crucial skill for preventing mistakes and ensuring food quality. Additional Information (Optional) Working hours will be as per Duty Rotation Should be flexible with changes in shift timings Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Work Location: In person