Sous Chef, Commie/commi/dcdp/cdp- Continental & Bakery & Pastry
- People Alliance Group2
- 1 - 6 years
- Mumbai
- 2 months ago
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Job Description
Sous Chef, Commie/Commi/DCDP/CDP- Continental & Bakery & Pastry- MNC QSR Restaurant Chain
Job Title: CDP/DCDP Chef Continental Cuisine & Bakery & Pastry
Department: Kitchen / F&B Production
Key Responsibilities:
- Plan and prepare menus in consultation with the Executive Chef.
- Train, mentor, and supervise junior kitchen staff and commis chefs.
- Maintain consistent food quality, presentation, and taste.
- Ensure compliance with hygiene, health, and safety regulations (HACCP standards).
- Monitor food stock, manage inventory, and place orders as needed.
- Oversee portion control and minimize wastage.
- Innovate and develop new recipes and dishes to enhance the menu.
- Coordinate with service staff to ensure smooth food service during peak hours.
- Handle customer feedback and implement improvements where necessary.
- Assist in costing and pricing of menu items to achieve desired food cost percentages.
Requirements:
- Degree/Diploma in Hotel Management or Culinary Arts.
- Minimum 4-6 years of experience in a professional kitchen,
- Strong knowledge of modern and classical Continental cooking techniques.
- Good leadership and team management skills.
- Creativity and passion for culinary arts.
- Excellent communication and organizational skills.
- Ability to work under pressure and in shifts, including weekends and holidays.
Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine
Salary: Dependent on Experience
Job Type: Full-time
Responsibilities:
1. Food Preparation:
- Prepare and cook a variety of dishes according to the menu specifications.
- Ensure that all food items are prepared to the highest standard of quality and presentation.
2. Multi-Cuisine Expertise:
- Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more.
- Stay updated on current food trends and incorporate innovative ideas into menu items.
3. Kitchen Organization:
- Maintain a clean and organized kitchen workspace.
- Assist in inventory management and stock rotation.
4. Collaboration:
- Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations.
- Communicate effectively with the team to meet service deadlines.
5. Quality Control:
- Monitor and ensure adherence to food safety and hygiene standards.
- Participate in quality control initiatives and contribute to continuous improvement.
6. Menu Development:
- Contribute ideas for menu development and suggest improvements based on customer feedback.
Qualifications:
- Proven experience as a Commis Chef or relevant role.
- Culinary diploma or degree from a recognized culinary school.
- Strong knowledge of multi-cuisine cooking techniques and ingredients.
- Ability to work in a fast-paced environment and handle pressure.
- Excellent communication and teamwork skills.
- Basic understanding of food cost control and portion management.
Benefits:
- Competitive salary based on experience.
- Opportunities for professional development and growth.
- Employee discounts on food and beverages.
- Health and wellness benefits.
Job Title: Sous Chef Continental Cuisine & Bakery & Pastry
Department: Kitchen / F&B Production
Key Responsibilities:
- Plan and prepare menus in consultation with the Executive Chef.
- Train, mentor, and supervise junior kitchen staff and commis chefs.
- Maintain consistent food quality, presentation, and taste.
- Ensure compliance with hygiene, health, and safety regulations (HACCP standards).
- Monitor food stock, manage inventory, and place orders as needed.
- Oversee portion control and minimize wastage.
- Innovate and develop new recipes and dishes to enhance the menu.
- Coordinate with service staff to ensure smooth food service during peak hours.
- Handle customer feedback and implement improvements where necessary.
- Assist in costing and pricing of menu items to achieve desired food cost percentages.
Requirements:
- Degree/Diploma in Hotel Management or Culinary Arts.
- Minimum 8-10 years of experience in a professional kitchen,
- Strong knowledge of modern and classical Continental cooking techniques.
- Good leadership and team management skills.
- Creativity and passion for culinary arts.
- Excellent communication and organizational skills.
- Ability to work under pressure and in shifts, including weekends and holidays.
Share your updated resume -h*******f@gm**l.com
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Kitchen / F&B Production - OtherEmployement Type: Full timeContact Details:
Company: People Alliance Group2Location(s): Mumbai
Keyskills: Continental Cuisine Cafe Cooking Commie Activities Restaurant Staff Demi Chef de partie Hotel Management Chef De Partis Bakery Pastry Commie Captain CDP Pizza Restaurant Commis DCDP Continental Steward Activities Food Production Commi Kitchen Staff
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