Commi - 1 South Indian Chef

9 hours ago

Hyderabad, Telangana, India Kapil Foods and Beverages Full time ₹ 2,00,000 - ₹ 4,00,000 per year
Responsibilities :
  • Stock up the assigned kitchen with raw materials and ingredients on a daily basis
  • Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
  • Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
  • Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
  • Apply necessary precautions with regards to the hotel food safety and hygiene standards .
  • Clean and maintain all equipment within the food production area
  • Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
  • Provide effective support to the team to enable them to provide a range of effective and efficient services.
  • Ensure to exceed guest expectations in quality and service of the food products.
  • Maintain personal grooming and hygiene to ensure standards are maintained.
  • Identify optimal and cost effective use of the resources.
  • Facilitate the stock take and stock rotation for the assigned section.
  • Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
  • Adhere to all recipes, methods and instructions.
  • Ensure that the preparation and presentation of food complies with the standards.
  • Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
  • Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
  • Ensure to to prevent the use of contaminated products in any process of food preparation.
  • To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards
  • Handle additional responsibilities as and when delegated by the Management.
  • Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP.

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