Company Overview

Maiz Hospitality Private Limited is a dynamic food start-up aiming to revolutionize the fast-casual restaurant model in India. With its headquarters in Bangalore, Maiz is at the forefront of the hospitality industry, employing between 201 and 500 dedicated professionals. Learn more about our innovative approach at www.maiz.in.

Job Overview

Maiz Hospitality Private Limited is seeking a dedicated and creative Junior Commis Chef to join our growing team in Bengaluru. This full-time position requires a minimum of 1 year of culinary experience, and is ideal for ambitious chefs looking to expand their skills in a vibrant, fast-paced environment. The role involves working collaboratively to maintain quality and consistency in our culinary offerings.

Qualifications and Skills

• Culinary Skills (Mandatory skill) - Demonstrated proficiency in culinary techniques and practices, essential for preparing a diverse menu.
• Menu Planning (Mandatory skill) - Ability to contribute to menu innovation and development, ensuring a mix of quality and creativity.
• Food Safety Knowledge (Mandatory skill) - Understanding of food hygiene and safety regulations to maintain kitchen standards.
• Creativity - Ability to infuse new ideas and innovative touches into menu offerings to captivate customer interest.
• Time Management - Proven efficiency in managing time effectively during high-pressure kitchen operations.
• Attention to Detail - Keen eye for detail to ensure quality and presentation consistency in all dishes.
• Organization - Strong organizational skills to manage ingredients and kitchen operations seamlessly.
• Teamwork - Ability to work collaboratively with the kitchen team, fostering a positive cooking environment.

Roles and Responsibilities

• Assist in food preparation and cooking under the supervision of senior chefs to maintain kitchen workflow.
• Help develop new menu items, incorporating seasonal ingredients and food trends.
• Ensure cleanliness and organization of kitchen space, adhering to food safety regulations.
• Maintain effective communication with the kitchen team to ensure timely service delivery.
• Participate actively in team meetings and contribute ideas for menu enhancement.
• Manage stock levels and assist with inventory control to minimize wastage.
• Adapt to a fast-paced environment and ensure high-quality standards are met consistently.
• Continuously strive for culinary excellence and remain committed to personal development in the culinary field.