15h Left: Pan Asain

About USAt High-end Pan Asian Restaurant at Thane Foodieto serve up the best Asian food but we refer to what we do as This is a style of cooking that encapsulates a broad range of inspirations and ingredients Pan-Asian food is diverse and far-reaching We offer Vibrant Flavours and Delicious textures As a commis I you will be expected to assist chefs in a range of food preparation skills such as cutting cleaning slicng pounding mashing boiling steaming julienning stewing sautxc3xa9ing deep-frying and baking You will also have to learn basic plating techniques Commis 3 jobs require great attention to detail a knowledge of kitchen safety and hygiene and multitasking ability RequirementsPan Asain Commis I II III Duties and Responsibilities As a Commis you are also expected to comply with the conditions of the food hygiene policies Assist management in hiring training scheduling evaluating counseling motivating and coaching employees serve as a role model Accepting store deliveries is also part of the Commis I Chef 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 assistance needed during busy periods Commis I Chef are also required to ensure that all stocks are well maintained Commis I also ensure that mise en place for food preparation is completed in your section Ensure the quality of the food items 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 restaurant buffets as per the F P Ensure the proper sanitation and cleanliness of surfaces and storage containers Ensure constant innovation in buffet preparation and presentation Follow and maintain cleanliness and good hygiene practices in the kitchen Inform the Chef of excess food items for use in daily specials Inform F B service staff of available items and available chefs special menu Keep the work area at all times in hygienic conditions according to the rules set by the hotel Monitor the quality and quantity of food that is prepared Operate kitchen equipment safely and responsibly Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist Prepare fresh ingredients for cooking according to recipes menu Responsible for maintaining food logs Support the Demi Chef de Partie or in the daily operation and work Test foods to ensure proper preparation and temperature 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 chef de partie in preparing food according to the requirements or recipes or standards and the specifications for his department 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 Need to be flexible and willing to help other departments at busy times as and when required Apply necessary precautions with regards to the hotel food safety and hygiene standards HACCP QUALIFICATIONS Professional Culinary experience over 1 year Experience in a Commis III or Kitchen Trainee role preferably within a fine dining standalone restaurant Excellent communication skills verbal and written fluent English preferred Culinary Certificate from recognized institution preferred One to five years of minimum previous experience is required in a high-volume kitchen or full- service hotel CHARACTERISTICS To be able to work under pressure for long hours in a heated environment Has the ambition to succeed Shows willingness to work learning everything possible during the period of employment Assist the kitchen team to maintain and improve quality standards and cleanliness required by the chef Ability to work hours required and section assigned by the Executive Chef SousBenefitsxc2xb7 P Fxc2xb7 Yearly Bonus