Commis I - Candolim, India - De Mandarin

De Mandarin

Verified Company

Candolim, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Commis should have specialty in Indian, Tandoor and continental.

Responsibilities include:

Making different types of foods
Making food with good quality and taste
Keeping kitchen area clean and tidy
Should know how to cut vegetables and fruits
As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
Accepting store deliveries are also part of the Commis I Chef duties.
Control food stock and food costing his section/kitchen.
Cook food and prepare topquality menu items in a timely manner.
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, recipe sand preparation techniques
Ensure and prepare miseenplace for banquets and restaurant buffets as per the F.P
Ensure 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 Chef of excess food items for use in daily specials.
Inform F&B service staff of available items and available chef special menu.
Keep work area at all times in hygienic conditions according to the rules setby the hotel
Monitor the quality and quantity of food that is prepared.

High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.

Prepare all menu items by strictly following recipes and yield guide.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimize waste and maintain controls to attain forecasted food cost.
Review status of work and followup actions required with the Head Cook before leaving.

Benefits: