Executive Chef/sous - Mumbai, India - People Human Resource Development Foundation

People Human Resource Development Foundation

Verified Company

Mumbai, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

We are looking for Our Multi Chain Restaurant & Retail Outlets in Mumbai as

Executive Chef/Sous Chef/CDP/DCDP/Commie1/Commi2/Commi- Continental, Bakery & Multi Cuisine

Job Title:

Commi1/Commi2/Commi3

Job Summary:

As a Commi1, you will play a crucial role in supporting the kitchen operations by assisting in the preparation and production of high-quality dishes.

This entry-level position is ideal for individuals with a passion for culinary arts and a desire to learn and grow within a professional kitchen environment.

Responsibilities:

Assist in the preparation and cooking of menu items under the guidance of senior chefs.

Ensure all food products are prepared and presented according to established standards.

Maintain a clean and organized work environment, including proper storage of ingredients and equipment.

Collaborate with kitchen staff to ensure timely and efficient food production.

Follow food safety and hygiene protocols to ensure the safety of guests and fellow team members.

Handle and store food products in accordance with safety regulations.

Participate in training programs to enhance culinary skills and knowle

Job Title:
Sous Chef - Multi Cuisine

Job Overview:

Responsibilities:

Culinary Expertise:
Oversee the preparation and execution of a diverse menu covering various cuisines.
Demonstrate proficiency in the preparation of dishes, ensuring flavor, texture, and presentation meet established standards.

Team Leadership:
Provide leadership and guidance to kitchen staff, ensuring a positive and productive working environment.
Assist in recruiting, training, and mentoring culinary team members.
Collaborate with the Executive Chef in creating a cohesive and motivated kitchen team.

Quality Control:
Monitor and maintain high levels of food quality, taste, and consistency.
Conduct regular inspections to ensure compliance with health and safety regulations and kitchen cleanliness standards.

Menu Development:
Work with the Executive Chef in developing new menu items and updating existing ones.
Stay current with industry trends and incorporate innovative culinary ideas into the menu.

Inventory Management:
Assist in managing food inventory, minimizing waste and ensuring optimal utilization of ingredients.
Coordinate with suppliers to ensure the availability of fresh and high-quality ingredients.

Kitchen Operations:
Oversee daily kitchen operations, ensuring efficient workflow and timely preparation of dishes.
Collaborate with the kitchen team to manage workload during peak hours.

Cost Control:
Assist in controlling food and labor costs by implementing efficient kitchen processes.
Contribute to the development and monitoring of budgets.

Communication:
Maintain open communication with front-of-house staff to ensure a smooth flow of service.
Communicate effectively with the Executive Chef and other team members.

Position:
Chef de Partie (CDP)

Job Summary:

As a Chef de Partie (CDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards.

You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant.

Key Responsibilities:

Culinary Expertise:
Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines.
Ensure the quality and consistency of food items by following standard recipes and presentation guidelines.

Section Management:

Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section.

Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations.

Food Safety and Hygiene:
Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace.
Monitor and maintain proper storage and handling of food items to prevent contamination.

Menu Development:

Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences.

Quality Control:
Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance.
Address any inconsistencies promptly and take corrective actions.

Training and Development:
Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures.
Foster a positive and collaborative working environment within the kitchen team.

Ordering and Inventory:
Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed.
Minimize waste through careful portion control and effective stock rotation.

Collaboration:
Work closely with the Head Chef, Sous Chef, and other kitchen staff to