Commi 1

Company Description Located on Anna Salai Road, opposite Metro Station, ibis Chennai City Center - An Accor Brand is 20 minutes by metro to the Chennai Airport. The hotel features a well-equipped fitness center, ‘The Hub’ lobby level bar and ‘Spice It’, a multi-cuisine 24-hour restaurant with the longest breakfast from 4 AM to noon. The well-designed rooms feature high-speed free WiFi, LED TV, safe deposit, tea and coffee amenities along with a mini fridge. The bathrooms are well-fitted with health faucets and shower cubicles. Located next to the Gemini flyover, within a radius of 0.6 mi from the US Consulate, Apollo Hospital, Spencers Plaza & Express Avenue Mall, the hotel is an ideal destination for guests. The hotel also has a multi-cuisine restaurant. Guests can avail of a long breakfast from 4 AM until noon. It is a convenient base for travelers, being 1.2 mi away from one of the country's leading hospitals -Sankara Nethralaya and 3.1 mi away from Chennai Central and Egmore Railway Station. The nearest airport is Chennai Airport, 9.9 mi away. **Job Description**: **Department : Culinary** **Designation : Commis I** **Reports To : Head Chef** **Prime Function**: - Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. - Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards. - Ensure to perform miscellaneous job-related duties as assigned. - Ensure HACCP procedures are followed and clear records are kept at all times. - Exceed guest expectations in quality and service of food products - Any matter which may affect the interests of **hotel** should be brought to the attention of the Management. - Responsible for INTERREACT **Key Responsibilities**: **_ People Management_** - Provide effective support to the team to enable them to provide a range of effective and efficient services. - Ensure to exceed guest expectations in quality and service of the food products. - Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. - Maintain personal grooming and hygiene to ensure standards are maintained. - Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. **_ Financial Management_** - Identify optimal and cost-effective use of the resources. - Facilitate the stock take and stock rotation for the assigned section. - Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. **_ Operational Management_** - Adhere to all recipes, methods and instructions from the Executive Chef. - Ensure that company and statutory hygiene standards are maintained. - Ensure that the preparation and presentation of food complies with the standards. - Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. - Ensure to maintain appropriate grooming standards, hygiene and code of conduct. - Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. - Ensure to to prevent the use of contaminated products in any process of food preparation. - To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. - Ensure to adhere to Ibis Chennai City Centre policies and procedures at all times. - Handle additional responsibilities as and when delegated by the Management. **_ Hygiene / Personal safety / Environment:_** - Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations - Respects the instructions and safety guidelines for the equipment (s)he uses - Applies the hotel's security regulations (in case of fire etc) - Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. **_ Key Contacts_** **_ Liaises with_** **_ Responsible for (as assigned)_** Culinary Team Food & Beverage -Service team **Occupational Health & Safety** **_ Employee Responsibility_** All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace. **_ Management’s Responsibility_** Each manager is responsible, and will be held accountable for taking all practical measures to ensure: - That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements unde