Commi III/II- Asian

3 days ago

Goa, India cb2209da-adb0-4a07-baba-d0265e02230e Full time ₹ 4,00,000 - ₹ 8,00,000 per year

TITLE : Commis 3/2

DEPARTMENT : Food & Beverage Production

REPORTS TO : Chef-de-Partie

________________________________________________________________________

General Responsibilities:

Ø Assist with mise-en-place for his/her assigned station/section.

Ø Ensure has acknowledged handovers from previous shifts.

Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.

Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Ø Follows immaculate grooming standards in line with the resort's grooming policy.

Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

Ø Does the mise-en-place according to the daily operational requirements.

Ø Maintain the cleanliness of the kitchen equipment on day to day basis.

Ø Produces simple food items.

Ø Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.

Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

Ø Strictly follows the procedure of portion control.

Ø Assists with checking and receiving raw and processed food items.

Ø Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.

Ø Clean and store equipment and upkeep the working stations.

Ø Responsible for maintaining the waste management.

Ø Actively pursuing cost-saving measures without affecting the quality of food.

Ø Follows HACCP standards and maintains personal hygiene.

Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Ø Attends and participates in daily briefings and other departmental meetings as per schedule.

Ø Attends and participates in training sessions as per the departmental training scheduled.

Ø Carry out any reasonable duties as instructed by the Sous Chef.

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