commis I - Fine Dining

Kofteci-Foodkrafts-Private-Limited; Chennai; Presencial; INR 167.000 - 279.000; Jornada completa

Descripción de la vacante

Kofteci Foodkrafts in Chennai, India, is looking for a skilled Commis 1 to support daily kitchen operations, maintain food quality, and ensure consistency in preparation for a fine-dining setting.

You will work with the Chef de Partie and Sous Chef, following safety standards, handling stock, and helping with plating and service during peak hours.

Formación

• 2–4 years of experience in a professional kitchen, preferably in a fine-dining restaurant.
• Good knowledge of cooking techniques, food preparation, and kitchen operations.
• Understanding of food safety, hygiene, and storage procedures.
• Ability to work under pressure during peak service hours.
• Strong teamwork, discipline, and attention to detail.

Responsabilidades

• Prepare and cook food according to standard recipes and quality standards.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Maintain consistency in taste, presentation, and portion sizes.
• Follow food safety, hygiene, and sanitation standards.
• Monitor ingredient quality and minimize food wastage.
• Ensure proper storage, labelling, and FIFO practices.
• Maintain cleanliness of kitchen workstations and equipment.
• Assist with stock rotation and report shortages to the senior chef.
• Coordinate with other kitchen team members for smooth service.

Conocimientos

2–4 years experience

Cooking techniques

Food safety

Work under pressure

Teamwork & discipline

Descripción del empleo

Kofteci Foodkrafts is looking for a skilled and dedicated Commis 1 to support daily kitchen operations, maintain food quality, and ensure consistency in food preparation. The candidate should have good culinary skills, knowledge of kitchen hygiene, and the ability to work efficiently in a fine-dining restaurant environment.

Key Responsibilities

• Prepare and cook food according to standard recipes and quality standards.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Maintain consistency in taste, presentation, and portion sizes.
• Follow food safety, hygiene, and sanitation standards.
• Monitor ingredient quality and minimize food wastage.
• Ensure proper storage, labelling, and FIFO practices.
• Maintain cleanliness of kitchen workstations and equipment.
• Assist with stock rotation and report shortages to the senior chef.
• Coordinate with other kitchen team members for smooth service.

Required Skills

• 2–4 years of experience in a professional kitchen, preferably in a fine-dining restaurant.
• Good knowledge of cooking techniques, food preparation, and kitchen operations.
• Understanding of food safety, hygiene, and storage procedures.
• Ability to work under pressure during peak service hours.
• Strong teamwork, discipline, and attention to detail.