Steward Commis 3/2 DCDP (Italian Cusine)

Company Description Toscano Restaurant, Pizzeria & Wine Bar is an Italian dining destination that reflects the team’s passion for culinary excellence and authentic flavors. Since 2008, Toscano has brought a slice of Italy to guests who value high-quality gastronomy, from gourmet pizzas to refined multi-course meals. The restaurant pairs its dishes with an extensive, carefully curated wine collection to enhance the overall dining experience. Toscano focuses on crafting memorable moments, tailoring each visit to the guest, and has grown into a welcoming space where meaningful connections and special occasions are celebrated. It is a place where passion meets excellence, and every bite is designed to tell a story.
Role Description This is a full-time, on-site role for a Steward Commis 3/2 DCDP (Italian Cuisine) based in Bengaluru. The role involves supporting the kitchen team in the preparation and cooking of Italian dishes, including mise en place, basic cooking, and plating under guidance from senior chefs. Responsibilities include maintaining high standards of hygiene and cleanliness in all kitchen areas, organizing storage, and ensuring proper handling of ingredients and equipment. The steward commis assists in receiving and storing supplies, follows standard recipes and portion sizes, and helps with routine checks on food quality and presentation. The role also requires collaborating closely with colleagues, communicating effectively with the team, and contributing to a smooth, efficient kitchen operation during service.
Qualifications
Candidates should possess strong Food Preparation and basic Cooking abilities, with a genuine interest in Italian cuisine.
Candidates should possess solid Culinary Skills, including understanding of ingredients, flavors, and basic kitchen techniques.
Candidates should possess a commitment to Hygiene and kitchen safety, including adherence to sanitation and food handling standards.
Candidates should possess effective Communication skills to work collaboratively with chefs, stewards, and service staff.
Formal culinary training or a diploma in hotel management or culinary arts is beneficial.
Prior experience in a professional kitchen, preferably in Italian or continental cuisine, is an advantage.
Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.
Strong teamwork, attention to detail, and a positive attitude toward learning and career development in the culinary field.

Work arrangement
No