Commis Chef

A chef plans menus, prepares and cooks food, oversees kitchen staff, and manages inventory in restaurants, hotels, or catering services. Key responsibilities include tracking food costs, enforcing health and safety standards, and training culinary workers to ensure high-quality, consistent meals.

• Menu Planning: Create and price recipes, adapt dishes to seasonal ingredients, and align offerings with food cost budgets.
• Kitchen Supervision: Lead, train, and schedule kitchen staff, delegate line duties, and monitor performance.
• Food Safety & Sanitation: Enforce local health codes, manage proper food storage, and maintain clean workstations.
• Inventory & Procurement: Order ingredients, track stock levels, and minimize kitchen waste.
• Meal Preparation: Oversee or participate in cooking, seasoning, and plating dishes to maintain quality standard

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person