- Food Preparation &
- Cooking: o Prepare and cook food to the required standards and within the prescribed time limits. o Follow recipes accurately, ensuring consistency in taste, texture, and presentation. o Cook, assemble, and plate food according to established recipes, maintaining portion control. 2.

Station

Maintenance &

- Organization: o Maintain cleanliness and organization of the assigned station during service. o Set up and break down the kitchen stations as per the daily requirements. o Ensure all tools and equipment are functioning and properly sanitized. 3.

Quality Control: o Ensure that food is cooked according to P.F. Chang’s standards in terms of quality and presentation. o Ensure the proper cooking temperature and seasoning of dishes. o Keep track of stock levels at the station and communicate needs for supplies to the Sous Chef.

- Teamwork &
- Collaboration: o Work with the kitchen team to ensure smooth, productive service. o Assist other team members during peak service times,



such as helping with plating or prep.
- Cleanliness &
- Hygiene: o Maintain strict hygiene and cleanliness in accordance with food safety protocols. o Clean work areas and equipment according to the kitchen cleaning schedule. 6.

Food Safety Compliance: o Follow food safety and hygiene guidelines at all times. o Ensure the safe handling, storage, and disposal of food.

Competencies and Requirements

- Skills: o Strong knowledge of cooking techniques and methods. o Ability to work under pressure and in a fast-paced environment. o Ability to follow recipes and instructions with precision.
- Experience: o At least 1 year of experience as a Line Cook or similar role in a fast-paced kitchen environment.
- Personality Traits: o Strong attention to detail and time management skills. o Ability to work independently and as part of a team. o Passion for food and cooking.

📌 Commis (Commi 1 / 2 / 3) (Mumbai)
🏢 Ministry of Crab
📍 Mumbai