JOB DESCRIPTION OF 1STCOMMI CHEF
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The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and _Hotels_ operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, _grills_, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food _garnish_.
Minimum work experience at only authentic Italian restuarant should be of 6 yrs and should know about all Italian appetizers , pastas , soups , mother sauces etc.
- DUTIES & RESPONSIBILITIES
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.- Coordinate and participate with other sections of requirements, cleanliness, wastage and _cost_ control.
Control food stock and _food cost_ in his section/kitchen.
- Cook food and prepare top-quality _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, _recipes_ and preparation techniques- Ensure and prepare mise-en-place 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 _set_ by the hotel
Monitor the quality and quantity of food that is prepared.- Operate kitchen equipment safely and responsibly.
Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare fresh ingredients for cooking according to recipes/menu.- Responsible to maintain food logs.
Support the Demi Chef de Partie or _Commis II _in the daily operation and work.
- Test foods to ensure proper preparation and temperature.
To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.- To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.
To assist chef with chopping, packing and helping/learning with dishes.
- Attend the training being conducted and implement in daily operations and improve the quality of food.
You would need to follow the cleaning _schedules_ for the kitchen and clean the section and other areas as directed.- Work according to the menu specifications by the _Chef de Partie_.
Need to be flexible and willing to help other departments at busy times as and when required.
Job Type: Permanent
Pay: 15,
- 00 - 22,000.00 per month
Benefits: - Flexible schedule
* Food provided
Schedule:
Work Location: In person
