Commis I

  • Full-time
  • Job-Category: Food & Beverage
  • Job Type: Permanent
  • Job Schedule: Full-Time

Job Description

  •  Knowledge & Experience in  South Indian, North Indian and Continental cuisine is  mandatory.  .Multicuisine experience is  required
  • The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
  • The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.
  • The ability to follow instruction and work closely with the Chef De Partie and Executive Chef.
  • The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
  • The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
  • To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break
  • The ability to follow HACCP guidelines and municipality regulations at all times.
  • The ability to follow clean as you go policy and keep work area clean at all times.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
  • The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
  • The ability to maintain a cooperative working relationship with fellow heartist
  • The ability to perform other tasks or projects as assigned by hotel management and staff
  • The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

Qualifications

  • Minimum 4 to 5 Year with experience in North Indian, South Indian & Continental cuisine 
  • Diploma/Degree in Hotel Management
  • Creative and passionate about food and customer service
  • Excellent time & task management skills
  • Able to work in a high-pressure environment
  • Excellent interpersonal and communication skills; a team player.
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