Commis Chef

2 weeks ago

Mumbai, India Vangard Hospitality LLP Full time

Should be able to relocated in Mumbai or Pune

Should have interest in learning Kerala Cusinie

Provide the highest and most efficient level of hospitalityservice to the hotelguests.

Works in the designated station as setby 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 expectations.

Able to operate kitchen equipment like braisingpan, bakingovens, stoves, grills, microwaves and fryers.

Able to produce quality product in a timely and efficient manner for the guests or staff.

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipeand to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menuitems by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Slices, grind and cooks meats and vegetables using a full range of cooking methods.

Washand peel fresh fruits, vegetables and also able to weigh, measure and mixingredients on correct proportions.

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a lacarte cooking.

Set-up the station with parstocks of menu items, and prepare the dishes designated for that station.

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Communicateany assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintain correct portion size and quality of the food to the hotel's standards.

Minimise waste and maintain controls to attain forecasted food cost.

Review statusof work and follow-up actions required with the Head Cook before leaving.

Assists in providing on the job training & development of new cooks.

Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

**Prerequisites**:

- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Able to work in a fast-paced environment with speed and quality.
- Great personal hygiene and grooming standards.
- Should be able to communicate, read and write clearly and effectively.

**Education**:
High school education or diploma in culinary is required. Basic computerskills and familiar with inventorysystems.

**Experience**:
One to five years of minimum previous experience required in a high volume kitchen or full-servicehotel.

**Salary**: ₹20,000.00 - ₹25,000.00 per month

Schedule:

- Day shift

**Education**:

- Diploma (preferred)

**Experience**:

- total work: 7 years (preferred)
- South Indian: 2 years (preferred)

**Speak with the employer**

+91-XXXXXXXXXX

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