Commi 3

Commi 3 - call 9003397111

Food and Accommodation is Free
- 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 organize the assigned work area and efficiently put away orders.
- Able to prepare and sell food within recommended time frames to meet Guest expectations.
- Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves, and fryers.
- Able to produce a quality product in a timely and efficient manner for the guests or staff.
- Responsible for maintaining cleanliness, and sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items 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, grinds and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking.
- Set up the station with par stocks 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.
- Inform the Chef of excess food items for use in daily specials.
- Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
- Communicate any 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.
- As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
- Accepting store deliveries is also part of the Commis III Chef’s duties.
- Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
- Control food stock and food costs in his section/kitchen.
- Cook food and prepare top-quality menu items promptly.
- Communicate assistance needed during busy periods.
- 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.
- Follow and maintain cleanliness and good hygiene practices in the kitchen.
- Operate kitchen equipment safely and responsibly.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- 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 the chef with chopping, packing, and helping/learning with dishes.
- Attend the training being conducted and implement it 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.

Pay: ₹15,000.00 - ₹20,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift

Work Location: In person