Baker/Pastry Chef

The Commis I Chef is responsible for preparing a consistent, high-quality food product while ensuring courteous, professional, efficient, and flexible service according to the hotel's operational standards. You will assist the CDP and Sous Chef in cooking, ensuring cleanliness in all stations, and preparing special meals or substitute items. Your duties also include regulating oven temperatures, thawing food, ensuring proper portioning and arrangement, and maintaining food garnishes. As a Commis I Chef, you are expected to comply with food hygiene policies, assist in hiring and training employees, accept store deliveries, and control food stock and costs in your kitchen section. You will be responsible for cooking menu items efficiently, communicating assistance needed during peak periods, and maintaining stock levels. Additionally, you will ensure that mise en place for food preparation is completed, monitor food quality, and stay updated on new products and preparation techniques. Your responsibilities will also involve preparing mise-en-place for banquets and buffets, maintaining cleanliness, ensuring food safety, informing staff of available items, and following hygiene practices. You will be required to operate kitchen equipment safely, prepare food according to recipes and standards, and support other kitchen staff as needed. Flexibility, teamwork skills, attention to detail, and a positive outlook are essential for this role. A high school education or culinary diploma is required, along with basic computer skills. Previous experience working as a Commis I Chef in a high-volume kitchen or 5-star hotel for one to five years is necessary. The ability to lift up to 25 lbs, stand, sit, or walk for extended periods, and maintain a professional appearance in a clean uniform is also required. This is a full-time, permanent position with day and rotational shifts, weekend availability, and performance bonuses. The job location is in Bangalore, Karnataka, and the application deadline is 20/05/2024.,