Job Description

Job Summary:The Continental Commi 1 is responsible for preparing, cooking, and presenting a variety of continental dishes in accordance with the restaurant's standards. This role requires a high level of culinary skill, attention to detail, and the ability to work efficiently in a team. The Commi 1 should also assist with inventory management, maintain cleanliness in the kitchen, and support junior kitchen staff. Key Responsibilities:Food Preparation & Cooking:

• Prepare ingredients and cook continental dishes according to the restaurant's recipes and standards.
• Work with different stations such as sauces, grills, or pastries, depending on the restaurant's menu.
• Ensure the food is prepared to the highest quality, both in taste and presentation.
• Assist in the preparation of mise en place (pre-preparation of food) to ensure smooth service.

Station Management:

• Oversee and manage a designated section of the kitchen, such as the grill, sauces, or cold kitchen.
• Ensure all dishes are ready for service on time and meet quality expectations.
• Help with the training and development of Commis 2 and kitchen assistants.

Quality Control & Presentation:

• Ensure that all dishes are presented according to the restaurant's standards.
• Maintain a clean and organized work area, ensuring all equipment is used properly.
• Monitor food quality throughout the day to ensure consistency.

Health & Safety Compliance:

• Adhere to food safety and hygiene regulations in the kitchen at all times.
• Follow the restaurant's sanitation policies and ensure cleanliness in food preparation areas.
• Assist with the monitoring of stock rotation, ensuring that food is properly stored to avoid spoilage.

Collaboration:

• Work closely with other chefs, kitchen staff, and front-of-house staff to ensure smooth operations.
• Take direction from senior chefs (Sous Chef, Head Chef) and assist in executing menu items efficiently.
• Communicate any issues or concerns about ingredients, equipment, or food quality to the Sous Chef or Head Chef.

Inventory Management:

• Assist in receiving and checking deliveries of ingredients and supplies.
• Help with stock control, ensuring that the necessary ingredients are available and properly stored.
• Report low stock or damaged goods to the Head Chef.

Training & Development:

• Help mentor junior chefs or kitchen assistants, providing guidance on techniques and procedures.
• Maintain a positive and collaborative attitude within the kitchen.

If interested please share me your updated resume on below details
mail id :- harshita@zodiachrc.com
number :- 9137138482

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