SOUS CHEF / CDP / COMMI - 1

• Food Preparation: Preparing dishes according to recipes and menus, ensuring consistent quality and presentation.
• Supervision: Overseeing junior chefs and commis chefs, providing guidance and training.
• Quality Control: Ensuring all food meets high standards of quality, taste, and presentation before it leaves the kitchen.
• Stock Management: Managing inventory, ordering supplies, and minimizing waste.
• Hygiene and Safety: Maintaining a clean and safe kitchen environment, adhering to food safety regulations.
• Menu Development: Contributing to menu planning and development, potentially with input from senior chefs.
• Communication: Communicating effectively with other kitchen staff, front-of-house staff, and senior chefs.

Required Skills and Experience:

• Culinary Experience: A minimum of 3-5 years of experience in a professional kitchen is typically required, often with experience in a specific cuisine or type of cooking.
• Leadership Skills: Ability to supervise and motivate junior staff.
• Organizational Skills: Ability to manage time, prioritize tasks, and work under pressure.
• Technical Skills: Proficiency in food preparation techniques, knife skills, and cooking methods.
• Food Safety Knowledge: Understanding of food safety regulations and best practices.
• Communication Skills: Ability to communicate effectively with colleagues and superiors.

Typical Reporting Structure:

• CDPs typically report to the Sous Chef
• Responsible for supervising Commis Chefs or other junior kitchen staff.

Job Type: Full-time

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person

Expected Start Date: 25/08/2025