Chef

Job Title: Line Chef / Commis I – Fusion Cuisine

Location: Pune, Maharashtra

Experience Required: 2 to 5 Years

Employment Type: Full-Time

Reports To: Head Chef / Sous Chef

Job SummaryWe are seeking an energetic and detail-oriented Chef (2–5 years experience) to join our culinary team at our 100-seater fusion restaurant in Pune. You will be responsible for preparing, cooking, and plating dishes that seamlessly blend Indian flavours with global culinary techniques.

The ideal candidate must thrive in a high-volume setting, maintain strict consistency during peak service hours, and actively contribute to kitchen inventory control, hygiene standards, and menu execution.

• Key Responsibilities1. Daily Prep & Food ProductionPrepare mis-en-place (prep work) for assigned stations according to daily prep sheets and forecast estimates.
• Execute hot line, cold line, and assembly tasks during service with speed, precision, and adherence to recipe standards.
• Master fusion cooking methods (e.g., wok-tossing, sous-vide, tandoor-fusion combinations, sauce reductions, and modern plating styles).
• 2. Quality Control & PresentationEnsure every dish passing through your station matches the established Standard Recipe Cards (SRCs) for portion size, taste, texture, and visual presentation.
• Perform quality checks on incoming raw produce, marinades, prep batches, and sauces to maintain freshness and prevent spoilage.
• 3. Kitchen Operations & Food SafetyFollow strict FSSAI guidelines for hygiene, sanitation, cross-contamination prevention, and personal grooming.
• Maintain clean work stations, cooktops, cold-line display units, and storage areas before, during, and after shifts.
• Monitor walk-in coolers, freezers, and dry storage to practice strict FIFO (First In, First Out) inventory rotation.
• 4. Waste Management & Station EfficiencyMinimize food waste during prep and service; track trim, spoilage, and error-related waste on daily log sheets.
• Assist senior chefs in line prep planning to keep daily food cost variances to a minimum.
• Key Deliverables & Performance Metrics (KPIs)Order Ticket Time: Maintain peak-hour ticket completion times within 12–15 minutes without compromising plating presentation.
• Standardization: Zero recipe variance on prep batch sauces, spice blends, and dish proportions.
• Food Safety Compliance: Achieve 100% compliance with daily temperature logs, labeling standards, and hygiene audits.
• Waste Reduction: Keep daily kitchen prep and service waste within the target threshold set by management (typically <3%).
• Equipment Maintenance: Ensure all station equipment (burners, griddles, fryers, refrigeration) is cleaned, maintained, and operated safely without damage.
• Required Skills & QualificationsExperience: 2 to 5 years of hands-on cooking experience in modern Indian, Asian, European, or progressive fusion restaurants.
• Education: Diploma or Degree in Hotel Management/Culinary Arts (preferred, but equivalent kitchen experience will be evaluated).
• Technical Knowledge: Strong knife skills, understanding of various cooking techniques (sauteing, grilling, searing, steaming), and familiarity with sauce bases.
• Adaptability: Ability to work well under pressure during high-capacity weekend rushes (handling 100+ seats with high turnover).
• Language Skills: Functional Hindi and Marathi (for clear internal kitchen communication); basic English is a plus.
• Key CompetenciesStrong work ethic, punctuality, and discipline on the line.
• Passion for experimental flavours, modern plating aesthetics, and fusion concepts.
• Strong team-player attitude and willingness to cross-train across kitchen stations.