Commis (Commi 1 / 2 / 3)

Key Responsibilities:

• Plan, prepare, and execute menu items as per brand standards.
• Ensure food quality, presentation, and taste consistency.
• Oversee daily kitchen operations, including inventory control and stock management.
• Maintain FSSAI and health & safety compliance at all times.
• Train and supervise junior kitchen staff for efficient workflow.
• Minimise food wastage and control food costs.

Requirements:

• Proven experience as a Chef in hospitality or QSR environment.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to work in a fast-paced, high-volume environment.
• Good leadership and time management skills.