Chef

Department: Kitchen / Culinary

Designation: Continental DCDP, Continental Commi I, Continental Commi II, Chinese Commi I, Chinese Commi II & Neapolitan Pizza Maker

Location: Raipur & Bhilai

Reporting To: Head Chef / Sous Chef / Kitchen In-Charge

Employment Type: Full-Time

1. Job Summary

We are looking for skilled, dedicated, and passionate kitchen professionals to join our culinary team at Ek Saath Specialty Pizzeria & Coffee. The selected candidates will be responsible for food preparation, cooking, presentation, quality control, kitchen hygiene, and maintaining consistency in taste and portion sizes.

Candidates must have knowledge of their respective cuisines, follow standardized recipes and kitchen SOPs, minimize food wastage, and ensure timely preparation of high-quality dishes while maintaining food safety standards.

2. Key Roles & Responsibilities

A. Food Preparation & Production

• Prepare and cook Continental, Chinese, and Neapolitan pizza dishes according to the assigned role and station.
• Perform mise en place, including cutting, chopping, marinating, portioning, and preparing sauces, stocks, and other ingredients.
• Follow standardized recipes, cooking techniques, portion sizes, and plating guidelines.
• Ensure timely preparation of orders while maintaining food quality and consistency.
• Maintain proper taste, texture, aroma, temperature, and presentation of every dish.
• Prepare ingredients and sauces in advance according to expected business volume and daily requirements.

B. Cuisine-Specific Responsibilities

• Continental DCDP: Supervise and manage the assigned Continental kitchen section, guide junior team members, maintain recipe standards, monitor food quality, and coordinate daily production.
• Continental Commi I: Handle regular Continental food production, sauces, pastas, grills, starters, and other assigned menu items with minimal supervision.
• Continental Commi II: Assist in Continental food preparation, mise en place, basic cooking, ingredient portioning, and maintaining station readiness.
• Chinese Commi I: Prepare Chinese dishes such as noodles, fried rice, stir-fried preparations, sauces, and other menu items while maintaining the required flavour profile and cooking techniques.
• Chinese Commi II: Assist with Chinese food preparation, vegetable cutting, sauce preparation, ingredient portioning, and basic cooking under senior supervision.
• Neapolitan Pizza Maker: Prepare authentic-style Neapolitan pizzas, handle dough preparation and fermentation, stretch dough correctly, apply sauce and toppings in standardized quantities, operate the assigned pizza oven safely, and maintain consistent crust texture and bake quality.

C. Quality Control & Consistency

• Ensure all dishes meet the company's quality, taste, presentation, and portion-control standards.
• Check the freshness and quality of ingredients before use.
• Follow approved recipes and obtain authorization before making changes to ingredients or preparation methods.
• Ensure that food is served at the appropriate temperature and within the expected preparation time.
• Immediately report any food quality issues, customer complaints, or ingredient shortages to the senior chef.

D. Hygiene, Food Safety & Sanitation

• Maintain personal hygiene, clean uniforms, and proper grooming standards.
• Follow FSSAI guidelines and the company's food safety and hygiene SOPs.
• Keep workstations, equipment, utensils, refrigerators, and storage areas clean and sanitized.
• Follow FIFO/FEFO practices, proper food labelling, date marking, and safe storage temperatures.
• Prevent cross-contamination by using appropriate utensils, chopping boards, and storage practices.
• Report spoiled ingredients, pest activity, equipment malfunction, and food safety risks immediately.

E. Inventory & Cost Control

• Follow portion-control standards to minimize unnecessary food costs.
• Monitor ingredient availability and inform the senior chef about stock shortages and replenishment requirements.
• Minimize food wastage through proper storage, preparation planning, and utilization of ingredients.
• Follow stock rotation and ensure ingredients are stored in designated locations.
• Support daily stock checks and maintain accurate records wherever assigned.

F. Teamwork & Kitchen Operations

• Coordinate with the Head Chef, Sous Chef, and other kitchen team members to ensure smooth operations.
• Support other kitchen sections during peak hours whenever required.
• Maintain discipline, punctuality, and professional conduct.
• Follow duty rosters, opening and closing checklists, and daily cleaning schedules.
• Assist in training junior team members according to experience and designation.
• Complete assigned tasks and handovers within the prescribed timelines.