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

The Chef Assistant will be responsible for all the mise-en preparations the kitchen's daily operations. This includes basic food preparation/Cooking, maintaining inventory, daily ordering, Dispensing orders and maintaining a clean and safe working environment.

The ideal candidate will be passionate about food and adept at managing a high-volume, fast-paced setting while maintaining a collaborative and positive kitchen culture.· Prepare and cook menu items according to recipes and chef’s instructions.· Set up and stock stations with all necessary supplies before and during service.· Chop vegetables, butcher meat, prepare sauces, and assemble dishes.· Plate food according to restaurant standards and Head chef’s specifications.· Ensure food is prepared and presented in a timely manner for each order.· Maintain cleanliness and organization of prep areas, kitchen equipment, and stations.· Adhere to food safety and sanitation standards at all times.· Store leftover food properly and rotate inventory as needed.· Collaborate and communicate with other kitchen staff for smooth operations.· Assist with inventory, restocking supplies, and receiving deliveries as required· Proven cooking experience, preferably as a line cook, restaurant cook, or prep cook. · Knowledge of various cooking methods, ingredients, equipment, and industry best practices.· Ability to follow recipes and instructions accurately and efficiently.· Ability to work efficiently in a fast-paced kitchen environment. · Understanding of and commitment to food safety and sanitation regulations.· High school diploma or equivalent; culinary school diploma or certificate preferred· Good communication skills and ability to work well as part of a team.· Ability to multi-task and manage time successfully.· Passion for quality food and guest satisfaction..