INDIAN ( Commis 1,2,3 )

About USAt [High -end Pan Asian Restaurant at Thane ], Foodieto serve up the best Asian food, butwe refer to what we do as . This is a style of cooking thatencapsulates a broad range of inspirations and ingredients. Pan -Asian food isdiverse and far -reaching. We offer Vibrant Flavours and Delicious textures.As a commis I, you will beexpected to assist chefs in a range of food preparation skills such as cutting,cleaning, slicng, pounding, mashing, boiling, steaming, julienning, stewing,sautéing, deep -frying, and baking. You will also have to learn basic platingtechniques. Commis 3 jobs require great attention to detail, a knowledge ofkitchen safety and hygiene, and multitasking ability. RequirementsDuties and ResponsibilitiesAs a Commis, you are also expected to comply with the conditions of the food hygiene policies.Assist management in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees serve as a role model.Accepting store deliveries is also part of the Commis I Chef 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.Commis I Chef are also required to ensure that all stocks are well maintained.Commis I also ensure that mise en place for food preparation is completed in your section.Ensure the quality of the food items.Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniquesEnsure and prepare mise -en -place for banquets and restaurant buffets as per the F.PEnsure the proper sanitation and cleanliness of surfaces and storage containers.Ensure constant innovation in buffet preparation and presentation.Follow and maintain cleanliness and good hygiene practices in the kitchen.Inform the Chef of excess food items for use in daily specials.Inform F&B service staff of available items and available chef's special menu.Keep the work area at all times in hygienic conditions according to the rules set by the hotelMonitor the quality and quantity of food that is prepared.Operate kitchen equipment safely and responsibly.Prepare the daily mise -en -place and food production in different sections of the main pantry or satellites.Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.Prepare fresh ingredients for cooking according to recipes/menu.Responsible for maintaining food logs.Support the Demi Chef de Partie or Commis II in the daily operation and work.Test foods to ensure proper preparation and temperature.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 chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.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. QUALIFICATIONS   Â· ProfessionalCulinary experience over 1 year   Â· Experiencein a Commis  or Kitchen Trainee role,preferably within a fine dining standalone restaurant   Â· Excellentcommunication skills (verbal and written, fluent English preferred)   Â· CulinaryCertificate from recognized institution preferred  CHARACTERISTICS       Â· To be able to workunder pressure, for long hours in a heated environment        Â· Has the ambition tosucceed.        Â· Shows willingnessto work, learning everything possible during the period of employment        Â· Assist the kitchenteam to maintain and improve quality, standards and cleanliness required by thechef        Â· Ability to workhours required and section assigned by the Executive Chef/Sous Chef Benefits· P.F· Yearly Bonus