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 up-to-date 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.
- Ass