Commi Chef

Commis III Duties and Responsibilities: - 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 organise the assigned work area and efficiently put away orders. - Able to prepare and sells food within recommended time frames to meet Guest...

working alongside the chef de partie and assisting in basic needs of the kitchen. Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities. **Salary**: Up to ₹22,000.00 per month Schedule: - Day shift - Evening shift -...

Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. - Assist in training within your department and to attend training sessions when requested in line with hotel requirements - Hygiene control - Cleaning Schedule. Ensure that all records for the Criterion...

Food preparation: Preparing, cooking, and presenting dishes to a high standard - Food hygiene: Ensuring food hygiene and safety standards are met, including proper storage of ingredients and cleaning of the work area - Inventory management: Monitoring stock levels and ordering supplies - Menu development: Contributing to the development of new dishes and...

Responsibilities include: - To maintain a high standard of specified work in accordance with the Executive Chef’s 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...

Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. - Preparing basic salads and sauces as directed by the Chef de Partie. - Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. - Taking inventory of restaurant supplies and...

The Deputy Chef de Partie (DCDP) - Continental is a vital member of the culinary team, supporting the Chef de Partie and Sous Chef in delivering sophisticated continental dishes that match the resort’s high standards. This role balances hands-on cooking with supervisory responsibilities. **Key Responsibilities**: - **Culinary Preparation**: - Execute...

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. **Salary**: Up to ₹15,000.00 per...