What you’ll do

- Run the hot station independently through café service
- Prep and organise your mise en place before every service
- Cook to the pass, timing your dishes with the cold and salamander station
- Work with the chef on supper club menus, from testing and tasting to execution
- Cook with French and other specialty produce, and learn what makes each ingredient work
- Keep your station clean, labelled and ready for the next service

Who we’re looking for

- 3-5 years of experience on a professional hot line, ideally in a café, bistro or restaurant with a serious kitchen
- Strong fundamentals in sauces, searing, braising and seasoning
- Clean, compact mise, and calm when tickets stack up
- Comfortable cooking in an open kitchen, in front of guests
- Curious and humble,



with the ability to take feedback and say what went wrong when something does
- Reliable on a six-day week

Positive to have

- Exposure to French technique
- Experience with tasting menus, pop-ups or supper clubs
- Basic costing and stock awareness

What we offer

- A small team where your work is visible, and a head chef who cooks beside you
- Room to contribute ideas to supper club menus
- A fair salary of ₹32,000-42,000 per month, depending on experience
- Tuesday to Sunday working, with Monday off for everyone
- Staff meals and a clear growth path as Cassis grows

📌 Chef De Partie (Mumbai)
🏢 Cheriespaces
📍 Mumbai