Commis (Commi 1 / 2 / 3)

The CDP will be responsible for overseeing all aspects of the kitchen's daily operations. This includes menu creation, food preparation, staff management, inventory control, and maintaining a clean and safe working environment. The ideal candidate will be passionate about food, a strong leader, and adept at managing a high-volume, fast-paced setting while maintaining a collaborative and positive kitchen culture.

Menu Development & Innovation: Design and implement creative, seasonal menus that align with the cafe's concept/vision and customer preferences. Providing a multi-cuisine experience under the same roof using the best of the ingredients.

Kitchen Management: Supervise all daily kitchen activities, from food preparation and cooking to cleanup and dish presentation.

Quality Control: Ensure every dish meets the cafe's standards for taste, temperature, and presentation before being served to customers.

Inventory and Cost Control: Manage inventory levels, order ingredients and supplies, and control pilferage, wastage and spoilage of food and labour costs to maximize profitability.

Team Leadership: Recruit, train, and manage kitchen staff, fostering a healthy, respectful and cooperative work environment for the kitchen team.

Health and Safety: Enforce and maintain strict food safety and sanitation regulations (HACCP) throughout the kitchen by maintaining daily, weekly and monthly audits of the food handling areas. Maintaining records and documenting the same for any future audits or checks.

Collaboration: Work closely with the cafe manager and front-of-house staff to ensure seamless operations and an exceptional customer experience. Also, work closely with the management and provide inputs on guest experiences and any upgrade/changes that might be required keeping in mind the vision of the brand.

Problem-Solving: Resolve any issues that arise during service, such as equipment malfunctions or supply shortages, with speed and efficiency. Also, ensuring a smooth 7 day operation and having the duty rosters in sync with the guest foot fall, daily reservations, special events, etc. Vendor management and sourcing coordination with the purchase team.