Commis Chef Responsibilities:
- Prepare and cook a variety of dishes according to menu specifications.
- Ensure high-quality food preparation, taste, and presentation.
- Demonstrate proficiency in multi-cuisine cooking (Indian, Continental, Oriental, Bakery & Pastry).
- Maintain a clean and organized kitchen workspace.
- Assist in inventory management and stock rotation.
- Collaborate effectively with Head Chef and kitchen staff to meet service deadlines.
- Participate in quality control and contribute ideas for menu development.
Chef de Partie (CDP/DCDP) Responsibilities:
- Oversee a specific section of the kitchen (appetizers, mains, desserts) and manage food preparation.
- Maintain consistent food quality, presentation, and taste.
- Ensure adherence to hygiene, food safety, and sanitation standards.
- Train and mentor junior kitchen staff.
- Assist in menu planning, recipe development, and portion control.
- Monitor inventory, order supplies, and minimize waste.
- Coordinate with front-of-house staff to address customer preferences and special requests.
Outlet Incharge / Restaurant Captain / Steward Responsibilities:
- Manage daily operations of the outlet or dining area.
- Supervise service staff, including stewards, and ensure smooth service flow.
- Handle customer interactions, feedback, and complaints professionally.
- Ensure hygiene, presentation, and service standards are maintained.
- Coordinate between kitchen and service teams to maintain efficiency
