CHEF & COMMI

Interview Locations

Bakery And Pastry Sous Chef

• Bakery/ Pastry Sous Chef is responsible to oversee bakery and pastry production, ensuring quality, consistency, staff supervision, and adherence to food safety standards.
• Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role
• Basic proficiency in MS Office

KITCHEN SOUS CHEF,

• The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products.
• Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role
• He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

CHEF DE PARTIE,

• The Chef De Partie is responsible for overseeing a specific area of production in the kitchen. He/she manages their staff to uphold quality, standards, and excellent service. Additionally, he/she is tasked with enhancing operational performance.
• Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role

PASTRY And BAKERY COMMI,

• The Bakery / Pastry Commis is responsible for promptly preparing Bakery /pastry items under close supervision, ensuring strict adherence to established standards of quality, hygiene, and presentation.
• High school degree with 0–1 year of experience in F&B operations or similar role

COMMI,

• The Commi is responsible for preparing, cooking, and serving a variety of food items while maintaining strict adherence to established quality, hygiene, and presentation standards.
• High school degree with 0–1 year of experience in F&B operations or similar role