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South Indian Chef
The Fern Residency
posted 18d ago
Job Role Insights
Flexible timing
Key skills for the job
Job Description
Department: Production
Responsible To: Junior Sous Chef, Executive Sous Chef, Executive Chef
Job Summary:
The Demi Chef De Partie (DCDP) and Commi 1 in Food & Beverage Production play essential roles in the culinary team, contributing to the planning, preparation, and presentation of culinary offerings.
DCDP - Established Duties:
- Menu Execution: Assist in executing menu items under the guidance of senior chefs, ensuring adherence to standardized recipes and presentation guidelines.
- Mis-en-place: Contribute to the preparation and organization of mis-en-place, ensuring efficient and timely readiness for service.
- Training and Development: Participate in on-the-job training programs to enhance culinary skills and stay updated on industry trends.
- Quality Control: Maintain high standards of food quality, taste, and presentation in line with established guidelines.
- Collaboration: Work closely with other team members, communicating effectively to ensure smooth kitchen operations.
- Kitchen Hygiene: Adhere to and promote strict hygiene and sanitation standards in food preparation areas.
- Inventory Control: Assist in monitoring and controlling inventory levels, minimizing wastage, and ensuring the availability of necessary ingredients.
Commi 1 - Established Duties:
- Assistance in Food Preparation: Support DCDP and other chefs in food preparation activities, following standardized recipes and procedures.
- Mis-en-place and Setup: Assist in the organization and setup of mis-en-place to facilitate smooth service operations.
- Learning and Development: Actively engage in learning and development opportunities, absorbing culinary skills and techniques.
- Quality Standards: Contribute to maintaining high-quality standards in food preparation and presentation.
- Kitchen Hygiene: Adhere to stringent hygiene practices and cleanliness standards in the kitchen.
The DCDP and Commi 1 are integral members of the culinary team, collectively contributing to the success of the kitchen and ensuring the delivery of high-quality culinary experiences for guests.
Employment Type: Full Time, Permanent
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40% candidates got the interview through other sources.
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What people at The Fern Residency are saying
What The Fern Residency employees are saying about work life
based on 212 employees
Flexible timing
Monday to Saturday
No travel
Day Shift
The Fern Residency Benefits
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