Breakfast Chef/Commis Chef

Key Responsibilities

• Food Preparation & Cooking: Cook hot breakfast items (eggs to order, meats, pancakes) and prepare cold items (fruits, yogurts, pastries) following standard recipes.
• Buffet Management: Set up, monitor, and continuously replenish the breakfast buffet to ensure fresh, high-quality presentation.
• Mise en Place: Complete daily opening prep, ingredient chopping, measuring, and station stocking before service begins.
• Inventory & Stock Control: Rotate stock using FIFO (First In, First Out), check fridge/appliance temperatures, and log food labels or dates.
• Hygiene & Safety: Maintain a clean workspace adhering to food safety guidelines and report any equipment defects immediately.

Qualifications and Skills

• Experience: 1 to 3 years working in a commercial kitchen or hotel breakfast operation.
• Skills: Strong knife skills, mastery of egg cookery, and ability to work fast under early-morning pressure.
• Physical Ability: Capacity to stand for long hours and lift heavy kitchen loads.
• Certifications: Basic food safety or hygiene certification (HACCP training preferred).

Pay: ₹12,000.00 - ₹15,000.00 per month

Work Location: In person