Continental Commi 1 Chef

** JOB DESCRIPTION OF 1STCOMMI CHEF**

**JOB SUMMARY- **The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and _Hotels_ operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.

Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, _grills_, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food _garnish_.

**DUTIES & 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, counselling, motivating and _coaching_ employees serve as a role model.
- Accepting store deliveries are 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 cost_ in his section/kitchen.
- Cook food and prepare top-quality _menu_ items in a timely manner.
- _Communicate_ 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 _banquets_ and 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 Chef of excess food items for use in daily specials.
- Inform F&B service staff of available items and available chef special menu.
- Keep 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 to maintain food logs.
- Support the Demi Chef de Partie or _Commis II _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 chef with chopping, packing and helping/learning with dishes.
- Attend the training being conducted and implement 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 Type**: Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided

Schedule:

- Rotational shift

**Experience**:

- total work: 1 year (preferred)

Work Location: In person