CHEF & COMMI Soundlines Global FZCO

INTERVIEW MODE : FACE TO FACE INTERVIEWS IN APRIL 2026

INTERVIEW LOCATIONS : MUMBAI | BANGALORE | DELHI | KOLKATA

ATTRACTIVE SALARY + BENEFITS

BAKERY/ PASTRY SOUS CHEF

1. Bakery/ Pastry Sous Chef is responsible to oversee bakery and pastry production, ensuring quality, consistency, staff supervision, and adherence to food safety standards.

2. Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role

3. Basic proficiency in MS Office

   
   

KITCHEN SOUS CHEF,

1. The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products.

2. Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role

3. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

CHEF DE PARTIE,

1. 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.

2. Technical qualification in Hospitality Management or related field with 2–4 years of experience in F&B operations or similar role

PASTRY /BAKERY COMMI,

1. 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.

2. High school degree with 0–1 year of experience in F&B operations or similar role

COMMI,

1. 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.

2. High school degree with 0–1 year of experience in F&B operations or similar role