- 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 (HACCP)
- 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.
- Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Maintain personal grooming and hygiene to ensure standards are maintained.
- Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
- 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 from the Executive Chef.
- Ensure that company and statutory hygiene standards are maintained.
- 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.
- Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
- 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, equipment's and utensils are always kept as per the standards.
- Ensure to adhere to Novotel Ibis Chennai OMR policies and procedures at all times.
- 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 regulations
- Respects the instructions and safety guidelines for the equipment (s)he uses
- Applies the hotel's security regulations (in case of fire etc)
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
- Minimum Primary school education
- Minimum 1 year of relevant experience in a similar capacity
- Oral proficiency in English language
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Self-motivated and energetic
- Well-presented and professionally groomed at all times
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Contis Commis - Bengaluru, India - AccorHotel
Description
Job DescriptionPrimary Responsibilities
Operation
People Management
Financial Management
Operational Management
Hygiene / Personal safety / Environment:
Knowledge and Experience
Competencies