Commi 1 - Baner, Pune, Maharashtra, India - Brgrmeister

Brgrmeister

Verified Company

Baner, Pune, Maharashtra, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Job Description:
Commis 1

Position Overview:

As a Commis 1, you will be an integral part of the culinary team, responsible for preparing and cooking food items under the guidance of senior chefs.

You will assist in maintaining high standards of food quality, presentation, and kitchen cleanliness to ensure customer satisfaction.

Key Responsibilities:

Assist in the preparation and cooking of food items according to the recipes and standards set by the head chef.
Ensure all food products are of the highest quality, freshness, and taste before being served to customers.
Maintain cleanliness and organization of the kitchen workstations, including equipment and utensils, adhering to sanitation and safety standards.
Follow proper food handling and storage procedures to minimize food wastage and maintain hygiene standards.
Collaborate with other kitchen staff members to coordinate food preparation and ensure timely service during peak hours.
Monitor food stock levels and communicate any shortages or discrepancies to the head chef or sous chef.
Assist in the training and development of junior kitchen staff members, providing guidance and support as needed.
Uphold the kitchen's standards of excellence in food quality, presentation, and consistency.
Adhere to all safety and hygiene regulations as per company policies and local health codes.
Perform additional duties as assigned by the head chef or kitchen management.

Qualifications and Skills:

Previous experience working in a professional kitchen environment, preferably as a Commis 1 or similar role.
Knowledge of culinary techniques, food safety standards, and kitchen equipment operation.
Ability to work efficiently in a fastpaced environment and multitask effectively.
Strong communication and teamwork skills to collaborate with other kitchen staff members.
Attention to detail and a commitment to maintaining highquality food standards.
Flexibility to work various shifts, including weekends and holidays, as required.
Certification from a culinary institute or relevant training programs is preferred but not mandatory.