Commis II

The responsibilities include preparing food according to standard recipes with a focus on portion control and quality, ensuring mis-en-place readiness and effective handovers, managing pilferage control and food recycling, assisting with raw material procurement and quality checks, supporting fellow commis chefs during busy periods, maintaining utensils, equipment, and work areas for hygiene, following equipment handling and safety protocols, reporting hazards, conducting inventories, attending meetings and training sessions, adhering to uniform and hygiene standards, and carrying out additional duties as directed by superiors.

Your responsibilities:

• Prepare food as per the standard recipes.
• Responsible for portion control and qualitative food production.
• Ensure that the mis-en-place is ready and proper hand over and take over is done.
• Concentrate on pilferage control and recycling of food as per the instructions.
• Assist in bringing raw materials from stores, check quality and quantity as per the store requisitions.
• Help other commis during work exigencies.
• Keep all utensils, small ware, equipment’s and the working area well maintained at all times as per standards of hygiene and sanitation.
• Follow instruction on equipment handling and fuel control.
• Report any health or safety hazards to the superiors.
• Assist & conduct periodic inventories of food, small ware & equipment as directed by the supervisors.
• Attend all staff and training meetings as and when directed by supervisors.
• Ensure all duties are carried out in line with the policy and with high standards of personal appearance, personal hygiene, correct uniforms and name badge.
• Carry out any other duties as and when directed by the superiors.

Skill sets/Experience we require:

· Basic cooking skills and knowledge of food preparation techniques.

· Familiarity with various cooking methods, such as grilling, frying, baking, and sautéing.

· Understanding of basic food safety and sanitation guidelines.

Pedigree:

• Bachelor’s degree / Diploma in Hotel Management or equivalent