commis - 3 conti

• Provide the highest and most efficient level of hospitality service to the hotel guests.
• Works in the designated station as set by Executive Chef and/or Sous Chef.
• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and sell food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves, and fryers.
• Able to produce a quality product in a timely and efficient manner for the guests or staff.
• Responsible for maintaining cleanliness, and sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.
• Slices, grinds and cooks meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking.
• Set up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Inform the Chef of excess food items for use in daily specials.
• Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
• Accepting store deliveries is also part of the Commis III Chef's duties.
• Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
• Control food stock and food costs in his section/kitchen.
• Cook food and prepare top-quality menu items promptly.
• Communicate assistance needed during busy periods.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
• Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.
• Operate kitchen equipment safely and responsibly.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.
• To assist the chef with chopping, packing, and helping/learning with dishes.
• Attend the training being conducted and implement it in daily operations and improve the quality of food.
• You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• Work according to the menu specifications by the Chef de Partie.
• Need to be flexible and willing to help other departments at busy times as and when required.

Job Types: Full-time, Permanent

Pay: ₹13, ₹14,500.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person