Sushi / Dimsum Commi

A commis chef is a junior role in a professional kitchen, supporting senior chefs in food preparation and cooking tasks. They perform basic culinary duties, maintain kitchen hygiene, and learn various aspects of the kitchen's operations. Key Responsibilities: Food Preparation: Assisting with tasks like chopping, slicing, cleaning, and preparing ingredients for various dishes. Cooking: Participating in cooking processes under supervision, including tasks like sautéing, grilling, or baking. Hygiene and Safety: Maintaining high standards of personal hygiene, kitchen cleanliness, and following food safety regulations. Stock Management: Monitoring inventory, assisting with ordering, and ensuring proper storage of ingredients. Following Instructions: Adhering to recipes, cooking procedures, and guidance from senior chefs. Kitchen Organization: Keeping workstations clean, organized, and well-stocked. Communication: Communicating effectively with other kitchen staff and supervisors. Learning and Development: Rotating through different kitchen sections to gain experience and knowledge. Essential Skills and Qualifications: Basic culinary skills, including knife handling and cooking techniques. Understanding of food safety and hygiene practices. Ability to follow instructions and work as part of a team. Good communication and organizational skills. Physical fitness and the ability to stand for extended periods. Some roles may require specific qualifications or certifications, such as a Level 2 in Food Hygiene or NVQ. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person