Commi Ii

4 hours ago

Delhi Delhi, India The Fern Residency, Bhiwandi-Pimplas, Maharshtra Full time

**Responsible To**: Executive Chef, Exec. Sous Chef, Exec. Pastry Chef, Sous Chef, Jr Sous Chef, Chef De Partie

**Job Summary**:
The Commis II, operating under the guidance of superiors, plays a vital role in the daily operations of the kitchen. Responsible for mis-en-place, preparation of daily orders, and ensuring smooth day-to-day functions in the kitchen.

**Established Duties**:

- **Mission and Values**: Adhere to the hotel's mission statement, values, and rules.
- **Personal Hygiene**: Maintain proper and clean attire and uniforms, ensuring adherence to departmental norms for personal hygiene.
- **Mis-en-place**: Ensure timely completion of mis-en-place before the start of the next shift.
- **Decision Making**: Take decisions on specific work operations in the absence of senior staff.
- **Cleanliness**: Ensure cleanliness of the work area and storage places, following established standards.
- **Coordination**: Coordinate with co-workers to facilitate a smooth workflow in kitchen operations.
- **Daily Orders**: Prepare daily guest orders and assist in other functions as required by various kitchens.

**The GSA Commis II is a crucial part of the kitchen team, contributing to the overall success of daily operations under the guidance of superiors in the culinary hierarchy.**

**Qualifications**:

- Professional Culinary experience over 1 year
- Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant
- Excellent communication skills (verbal and written, fluent English preferred)
- Culinary Certificate from recognized institution preferred

**Additional Information**:

- 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

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