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.
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.
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.
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.




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.
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.
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