Role & responsibilities

1. Food Preparation & Production

- Assist in the preparation of pizzas, pasta, sauces, salads, starters, desserts, and other Continental/Italian dishes as per the assigned section.
- Perform basic preparation such as chopping, slicing, marination, portioning, dough preparation, and mise en place.
- Follow standard recipes, preparation methods, and presentation guidelines.
- Ensure all ingredients are properly prepared and available before service.

2. Pizza & Italian Operations

- Assist in pizza dough preparation, stretching/shaping, topping, baking, and finishing as per SOP.
- Prepare and handle pizza sauces, cheese, toppings, pasta, and other Italian ingredients.
- Maintain consistency in portion sizes, toppings, cooking time, and presentation.
- Operate kitchen equipment safely, including ovens, mixers, fryers, grills, and other relevant equipment.

3. Continental/Casual Dining Operations

- Support the Chef de Partie/Sous Chef in preparing Continental and Italian dishes.
- Follow plating and presentation standards for dine-in service.
- Ensure food is prepared within the required ticket time and service standards.
- Assist different sections during peak business hours as directed by the Chef.

4. Quality & Food Safety

- Maintain high standards of personal hygiene and kitchen cleanliness.
- Follow FIFO/FEFO, proper food storage, labelling, and temperature-control procedures.
- Check the quality and freshness of ingredients before use.




- Prevent cross-contamination and follow food safety and hygiene SOPs.
- Report any quality, wastage, equipment, or food-safety concerns immediately to the senior chef.

5. Mise en Place & Kitchen Readiness

- Complete daily mise en place as per the production plan.
- Ensure all ingredients, sauces, garnishes, and accompaniments are ready before service.
- Maintain adequate stock of prepared items at the assigned workstation.
- Keep the workstation clean, organised, and service-ready throughout the shift.

6. Portion & Cost Control

- Follow standard portion sizes and recipes to minimise food cost and wastage.
- Avoid unnecessary wastage of food and raw materials.
- Record and report wastage as per company procedures.
- Use ingredients responsibly and maintain proper storage practices.

7. Cleaning & Maintenance

- Maintain cleanliness of the workstation, utensils, equipment, and kitchen area.
- Follow daily and periodic cleaning schedules.
- Ensure kitchen equipment is used correctly and report any malfunction immediately.
- Maintain proper segregation and disposal of waste.

8. Teamwork & Discipline

- Work closely with the Chef de Partie, Sous Chef, and other kitchen team members.
- Support other kitchen sections during busy periods.
- Follow instructions from senior chefs and management.
- Maintain punctuality, discipline, grooming, and skilled conduct.
- Participate in training and continuously improve culinary and operational skills.

Preferred candidate profile

📌 Commis Chef (Mumbai)
🏢 1441 Pizzeria
📍 Mumbai