1. Commi Chef (Junior Chef)
Role: Entry-level position supporting senior chefs.
Key Responsibilities:
- Assist in food preparation (cutting, chopping, basic cooking)
- Maintain cleanliness and hygiene in the kitchen
- Follow instructions from CDP and Sous Chef
- Prepare mise en place (ingredients setup before service)
- Store food properly (FIFO method)
- Learn recipes, techniques, and kitchen operations
- Handle basic cooking tasks under supervision
2. Chef de Partie (CDP) – Station Chef
Role: In charge of a specific section (e.g., grill, pastry, sushi).
Key Responsibilities:
- Manage a specific kitchen section (e.g., Asian, Italian, Bakery)
- Ensure consistent food quality and presentation
- Supervise Commi chefs
- Prepare and cook dishes independently
- Maintain stock and order supplies for the section
- Ensure hygiene and safety standards
- Train junior staff
- Coordinate with Sous Chef for service flow
3. Sous Chef (Second-in-Command)
Role: Supports Head Chef/Executive Chef in managing the kitchen.
Key Responsibilities:
- Oversee entire kitchen operations during service
- Supervise all chefs (CDPs, Commis)
- Ensure quality, consistency, and timely service
- Menu planning and development support
- Inventory management and cost control
- Handle staff scheduling and training
- Maintain hygiene, safety, and compliance
- Step in as Head Chef when required
Cuisine-Based Responsibilities - Asian Cuisine
- Prepare stir-fries, curries, noodles, and sauces
- Balance flavors (sweet, sour, spicy, umami)
- Knowledge of wok cooking and high-heat techniques
Continental Cuisine
- Prepare Western dishes (grills, sauces, roasts)
- Knowledge of mother sauces and plating styles
- Focus on presentation and portion control
Sushi
- Prepare sushi, sashimi, and rolls
- Handle raw fish safely (high hygiene standards)
- Rice preparation and knife skills are critical
Italian Cuisine
- Prepare pasta, pizza, risotto, sauces
- Dough preparation and fermentation knowledge
- Use of herbs, olive oil, and traditional techniques
Pastry & Bakery
- Baking breads, cakes, pastries, desserts
- Precision in measurements and techniques
- Knowledge of ovens, dough, and sugar work
Common Skills Required (All Roles)
- Food safety & hygiene (HACCP knowledge)
- Time management under pressure
- Teamwork & communication
- Attention to detail
- Creativity in presentation
- Basic inventory knowledge
Interested candidates can share their resumes at [email protected]
or contact us at 9167779104.
Job Type: Full-time
Pay: ₹18,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
