Commi 1

Menu Development: Plan, design, and execute menus featuring dishes from multiple cuisines, incorporating seasonal specials, and ensuring they align with the restaurant's concept and customer appeal.

Staff Management: Recruit, train, motivate, and supervise kitchen staff; delegate tasks, resolve issues, and foster a collaborative team environment.

Operational Oversight: Manage all aspects of kitchen operations, from food preparation and cooking to cleaning, ensuring efficiency and smooth workflow.

Quality Control: Maintain high standards of food quality, taste, and presentation across all dishes and culinary styles.

Inventory & Cost Control: Manage inventory, order supplies, control food costs, and minimize waste to meet budgetary goals.

Hygiene & Safety: Implement and enforce strict food safety, hygiene, and health regulations to ensure a clean, sanitary, and safe kitchen environment.

Supplier Relations: Liaise with suppliers to source fresh, quality ingredients at affordable prices.

Collaboration: Work closely with restaurant management to align kitchen operations with overall business goals.

• It is a Full Time Cook / Chef job for candidates with 1 - 6+ years Experience.