Commis 3 (Third Cook) - Food preparation and cooking responsibilities as directed by Commis 1, Commis 2, Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sauting and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish,
and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
Requirements: two to three years of
kitchen experience in a 4 or 5 star hotel restaurant or high-volume
food service facility.
FOOD AND ACCOMODATION, PF, ESIC, IS PROVIDED
SEGMENTS IN NEED: Indian/ South Indian/ Tandoor
Job Type: Full-time
Salary: 12,000.00 - 14,000.00 per month
Benefits
- Food provided
- Provident Fund
Schedule
- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Night shift
- Rotational shift
Ability To Commute/relocate
- Bangalore, Karnataka: Reliably commute or planning to relocate before starting work (Required)
Experience
- 4-5 star hotel: 2 years (Preferred)
Work Location: In person
