Commi 3

About USAt High-end Pan Asian Restaurant at Thane Foodieto serve up the best Asian food but we refer to what we do as Pan Asian 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 3 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 saut xc3 xa9ing 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 RequirementsCommi 3 - Pan AsianResponsibilities and essential job functions include but are not limited to the following To maintain a high standard of specified work in accordance with the Executive Chefs instructions To prepare cook and serve food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef To monitor stock movement and be responsible for ordering on your section To aid in achieving food cost kitchen standard and overall objectives To carry out daily and weekly procedures including temperature checks food labeling dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks food labeling and dating cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have an understanding of menu planning the implementation of stock controls the importance of good stock management and how this enables the kitchen to meet gross profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To keep high standards of cleanliness on section where employed also to assist in any job regarding hygiene or cleanliness asked for by a senior chef To be fully aware of all hygiene control and chemicals used in the work place To have full knowledge of and be able to act upon fire procedures To be responsible whilst liaising with the Executive Head Chef for self- development To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors To assist on other sections or help with other duties when the kitchen is short staffed in emergencies and or when number of covers require 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 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 Sous Chef Benefits P F Yearly Bonus foodieto