Commis Chef

2 weeks ago

Delhi, India PULLMAN Full time

Company Description

Pullman New Delhi, Aerocity is one of the finest five-star hotels in Delhi and enjoys a prime location of Aerocity, located 07 minutes away from the India Gandhi International Airport. Pullman New Delhi Aerocity offers 06 award winning restaurants and bars, a fully equipped fitness centre, spa, salon, and an outdoor heated swimming pool.The hotel has **670** Rooms (Including Novotel New Delhi). Walking distance from the property is the Worldmark Complex, which houses premium offices, shops, and eateries. Cyber City is a 15-minute drive from the hotel. Shopping Malls like DLF Promenade, Emporio and Ambience are located within the radius of 5 km. Tourist attractions like Rashtrapati Bhavan, Jantar Mantar and India Gate is within a 10 km radius of the Pullman New Delhi Aerocity, making it the ultimate travelers haven.

**Job Description**:
**Operational**:

- Check all equipment prior to service where applicable.
- Oversee all front of house food set ups to ensure they are as per guidelines set by the Chef.
- Promote an environment of team work to facilitate the achievement of department and Accor objectives.
- Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards.
- To maintain the quality and presentation of all food served and the expedition thereof.
- To follow all HACCP procedures in all food production and galley maintenance.
- To ensure back up is provided for the service lines.
- To follow all recipes to company specifications, and avoid wastage.
- To communicate and cooperate with all other team members, to ensure a smooth food delivery system.
- To ensure environmental separation standards are followed.
- To perform all other tasks assigned by senior management.
- To be fully conversant with all services and facilities offered by the hotel.
- To perform opening and closing procedures established for the Place of Work as assigned.
- To monitor operating supplies and reduce spoilage and wastage.
- To do mise-en-place/ pre-preparation/ processing of all meat, poultry, seafood, fruit and vegetables, dairy products, etc.
- To perform cooking at various sites in the hotel as well as outside Banquet functions.

**Business plan /Analysis**:
To ensure when preparing meals, that all food production recipes and presentation specifications are followed, as per company standard, to produce food of consistent quality and cost.

**Team Management**:
To ensure decision making process is transparent and fair.

**General Duty**:

- Should have a thorough knowledge of menus, recipes and preparation.
- Should have worked in all section of the kitchen.
- Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his assistance.
- Must be able to monitor consumptions, stores, butchery, receiving.
- Should possess good knife skills.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
- To co-ordinate with the Stewarding, F&B Outlets and other Departments.

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