Sous Chef, Commie/Commi/DCDP/CDP- Continental & Bakery & Pastry & Indian- 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.

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📌 Kitchen Staff-Sous Chef, Commie/DCDP/CDP- Continental, Bakery & Pastry (Maharashtra)
🏢 People Alliance Workforce
📍 Maharashtra