Commis II

Job Responsibilities

• Cooking and presentation as per the standardized recipes.

• Maintaining mise-en-place.

• Maintaining cleanliness and hygiene.

• Storage of food and provisions.

• Maintain quality & consistency.

• Control wastage.

• Effective utilization of raw materials.

• Assists in food trial for menu changes.

• Enabling and adherence of the principles and work practices detailed

  under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace.

Requirements

• Should have supreme culinary skills, basic knowledge of cuisine trends and food safety norms.

• Customer orientation, planning & organizing, Creativity & Adaptability.

• Diploma/Degree in Hotel Management.

• Should be fluent in English and preferably the Regional dialect.