Commi 1

To prepare and execute high-quality dishes in accordance with Masala Tree’s recipes and plating standards. The Kitchen Chef is responsible for maintaining a clean, safe, and efficient workstation while ensuring all food is prepared to the guest's satisfaction. Key Responsibilities Food Preparation: Execute daily "mise-en-place" (prepping ingredients) to ensure the kitchen is ready for service. Cooking & Execution: Prepare menu items according to established recipes, portion sizes, and presentation standards. Quality Control: Ensure all food leaving the kitchen meets Masala Tree’s standards for taste, temperature, and appearance. Hygiene & Safety: Maintain a clean and organized workstation. Follow all food safety protocols, including proper storage (FIFO), labeling, and temperature recording. Inventory Management: Monitor stock levels and inform the Manager/Head Chef of any shortages or expired items to minimize wastage. Equipment Care: Ensure all kitchen machinery and tools are operated safely and cleaned daily according to the maintenance checklist. Requirements & Qualifications Experience: Minimum 1–2 years of experience in a professional kitchen environment (experience in Indian or Multi-cuisine preferred). Technical Skills: Proficient in basic knife skills, various cooking techniques (sautéing, grilling, etc.), and kitchen equipment operation. Grooming & Discipline: Must adhere strictly to the Masala Tree Grooming Policy (clean uniform, personal hygiene, and professional conduct). Physical Stamina: Ability to stand for long periods and work efficiently in a high-temperature, fast-paced environment. Teamwork: A positive attitude and the ability to communicate effectively with both kitchen and front-of-house staff. Professional Standards Punctuality: Arriving on time for shifts and following the published duty roster. Conduct: Maintaining a professional demeanor at all times; Masala Tree has a zero-tolerance policy for unprofessional behavior or negligence in the kitchen. Cleanliness: Following the "Clean-as-you-go" principle to ensure a sanitized environment for food production.