Key Responsibilities : 1. Food Preparation & Cooking

- Assist the Chef de Partie (CDP) in managing a specific kitchen section.
- Prepare and cook dishes according to standard recipes and presentation guidelines.
- Ensure consistency in taste, portioning, and plating.
- Handle mise-en-place preparation before service.

2. Section Management

- Support smooth operations of the assigned section during service.
- Step in to manage the section in the absence of the CDP when required.
- Ensure readiness of ingredients and equipment prior to service hours.

3. Quality Control

- Maintain high standards of food quality and hygiene.
- Check freshness and quality of ingredients before use.
- Ensure compliance with FSSAI and food safety standards.

4. Team Support & Supervision

- Guide and supervise Commi 1, Commi 2, and Commi 3 staff.
- Provide on-the-job training to junior kitchen staff.
- Maintain discipline and teamwork within the section.

5.



Inventory & Cost Control

- Monitor stock levels in the assigned section.
- Inform CDP/Sous Chef about shortages or wastage.
- Ensure proper storage and stock rotation (FIFO method).
- Assist in inventory checks and cost control measures.

6. Hygiene & Safety

- Maintain cleanliness of kitchen equipment and workstations.
- Follow all safety, sanitation, and personal grooming standards.
- Ensure proper labeling and storage of food items.

7. Guest Satisfaction

- Ensure timely preparation and dispatch of orders.
- Handle special dietary requests as instructed by senior chefs.
- Maintain consistency to enhance overall guest experience.

Pay: ₹25,000.00 - ₹30,000.00 per month

Perks :

- Food provided

Work Location: In person

📌 Demi Chef (Bengaluru)
🏢 Gold Coins Club Resort
📍 Bengaluru