Commis Chef
Job Description – Evening Kitchen Staff
- Company
- Smoke Culture
- Position
- Kitchen Staff – Evening Shift
- Working Hours
- 5:00 PM – 11:30 PM
Job Responsibilities
Meat Preparation & Portioning
Portion briskets, pork ribs, and other meats accurately according to the restaurant's standards.
Prepare and arrange meats for service.
Ensure proper handling, storage, and maintenance of meat quality.
Maintain consistency in portion sizes and presentation.
Fry Station Management
Manage the fry station, including preparing French fries, chicken wings, and other fried items.
Ensure all items are cooked properly and served on time.
Maintain cleanliness and organization of the fry station.
Food Preparation & Service
Prepare and assemble dishes according to Smoke Culture's recipes and standards.
Ensure food is prepared efficiently and served at the right temperature.
Maintain high standards of taste, quality, and presentation.
Quality Control
Ensure that all meat served meets Smoke Culture's quality standards.
Pay close attention to cooking times, temperatures, texture, and freshness.
Immediately report any quality issues to the kitchen supervisor.
Cleaning & Maintenance
Clean and organize all assigned kitchen stations after service.
Ensure kitchen equipment and workspaces are properly maintained.
Follow food safety, hygiene, and sanitation practices at all times.
Additional Requirements
Flexibility to work morning or night shifts depending on operational requirements.
Ability to work efficiently in a fast-paced kitchen environment.
Good teamwork, discipline, and attention to detail.
Willingness to learn and follow standard kitchen procedures.
Accommodation
Accommodation will be provided by the company.
Expectations
The selected candidate is expected to maintain consistency, discipline, and high standards of food quality. Particular importance will be given to ensuring that every meat product served at Smoke Culture meets our standards of quality and preparation.
- Pay
- ₹20,000.00 - ₹25,000.00 per month
- Work Location
- In person
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