Commie Chef

The Hosteller Hospitality; Lonavala, Bengaluru, Ernakulam; On-site; INR 1,00,000 - 4,50,000; Full time

Job summary

A prominent hospitality company is looking for a Chef/commis chef to prepare and cook a variety of dishes in South India. Candidates should have a minimum of 4 years experience in the hospitality industry, strong culinary skills, and a passion for customer service. This position offers the chance to work with diverse cuisines and ensure excellent guest experiences in a dynamic kitchen environment.

Qualifications

• Minimum 4 years of experience in hospitality such as hotels or restaurants.
• Operational knowledge of hotel F&B operations.
• Flexibility to relocate anywhere in southern India.

Responsibilities

• Prepare and cook a diverse range of dishes.
• Maintain cleanliness and stock in the kitchen.
• Interact with guests and manage their feedback.

Skills

Culinary arts

Inventory management

Communication

Time management

Understanding of cuisines

Education

Hospitality graduate or diploma

Job description

Job role: Chef/commis chef

Location: South India

Department: F&B operations

Job experience: 4+ years

Job brief

A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc.

Key responsibilities

1. Understanding various kinds of cuisines & beverages as per company menu guidelines
2. Understanding materiality/ingredients/crockery/presentations/etc.
3. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
4. Understanding of the guests and their preferred eating habits
5. Preparing ingredients for cooking by portioning, chopping and storing food appropriately
6. Following recipes and yield guides meticulously to prepare all menu items
7. Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
8. Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
9. Setting up various stations with the appropriate stocks of menu items
10. Assisting in inventory management & timely replenishment
11. Ensuring clean and appropriate stocks of all products in designated storage cabinets
12. Implementing minimal food wastage practices as per industry standards
13. Preparing alcoholic/non-alcoholic beverages for bars and restaurants
14. Interacting with guests, helping them place orders and taking regular feedbacks
15. Having a thorough knowledge of various local/non-local
16. Being guest centric and providing excellent experience
17. Understanding regulatory compliance (FSSAI/Excise) and operating with adherence

Qualifications

1. Hospitality graduate or diploma in hospitality
2. Min. 4 years of experience in a hotel, club, cruise, restaurant, etc.
3. Extensive operational knowledge of hotel F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India