Commis 1/2/3 & CDP/DCDP – Continental, Bakery & Pastry

Commis Chef (1/2/3) Responsibilities:

• Prepare and cook a variety of dishes as per menu specifications, ensuring high quality and presentation.
• Demonstrate proficiency in multi-cuisine cooking including Continental, Indian, Oriental, Bakery & Pastry.
• Maintain a clean, organized kitchen and assist in inventory management and stock rotation.
• Work collaboratively with Head Chef and kitchen team to meet service deadlines.
• Monitor food safety, hygiene standards, and participate in quality control initiatives.
• Contribute ideas for menu development and suggest improvements based on customer feedback.

CDP / DCDP Responsibilities:

• Plan and prepare menus in consultation with Executive Chef.
• Train, mentor, and supervise junior kitchen staff and commis chefs.
• Maintain consistent food quality, taste, and presentation standards.
• Ensure compliance with hygiene, health, and safety regulations (HACCP).
• Manage food stock, inventory, portion control, and minimize wastage.
• Innovate and develop new recipes and dishes to enhance the menu.
• Assist in costing and pricing of menu items to achieve food cost targets.
• Handle customer feedback and implement improvements where required.