Pantry Commis 2

**JOB RESPONSIBILITIES 2ND COMMI CHEF**

**JOB SUMMARY- **As a line chef, you would be working on a variety of stations in a high volumekitchen environment. He / She is responsible for creating an exceptional culinary experience for the gueststhrough preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

Must adhere to all sanitation regulations and requirements and responsible for the correct handling and preparation of all food items and equipment. This positionwill also assist the Chef de partie (CDP)or Sous Chef to planand prepare quality service for the food and beverage production department.

**Duties & Responsibilities -**

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

2. Works in the designated station as setby Executive Chef and/or Sous Chef.

3. Able to organise the assigned work area and efficiently put away orders.

4. Able to prepare and sells food within recommended time frames to meet Guest expectations.

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

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

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

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

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

10. Prepare all menuitems by strictly following recipes and yield guide.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

25. Minimise waste and maintain controls to attain forecasted food cost.

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

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

**Salary**: ₹13,000.00 - ₹17,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided

Schedule:

- Rotational shift

Ability to commute/relocate:

- Bengaluru, Karnataka: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)

**Speak with the employer**
+91 9833080570