Chef (Indian and Continental)

Your Role:

As a Commis 1 you are a responsible to follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served in the dining areas.

Responsibilities will include:

Prepare and assist in the preparation of various dishes under the guidance of more experienced chefs.

Gain experience in various sections of the kitchen, including appetizers, entrees, sauces, or desserts, to develop a well-rounded culinary skill set.

Handle and store food ingredients properly to ensure food safety and quality.

Learn and apply basic cooking techniques, such as chopping, sauting, grilling, and baking.

Follow standardized recipes and instructions to maintain consistency in food quality and presentation.

Assist higher-ranked chefs in the kitchen with tasks, such as meal plating, garnishing, and food assembly.

Maintain a clean and organized work area, including proper handling and disposal of kitchen waste.

Learn how to use and care for kitchen equipment and utensils, such as knives, stoves, ovens, and mixers.

Assist in quality control measures, such as taste testing and ensuring that dishes meet the established standards.

Assist in inventory tracking and ordering of kitchen supplies and ingredients.

Safety and Sanitation:* Adhere to safety and sanitation guidelines, including proper food handling and hygiene practices.

Work efficiently to ensure timely food service and minimize food wastage.

Skills & Requirements:

Hotel Management and/or skill relevant education preferred

Pleasing personality and good communication skills

Prior relevant hospitality experience in position of application.