Commi III- Continental

Ø Does the mise-en-place according to the daily operational requirements.

Ø Maintain the cleanliness of the kitchen equipment on day to day basis.

Ø Produces simple food items.

Ø Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.

Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

Ø Strictly follows the procedure of portion control.

Ø Assists with checking and receiving raw and processed food items.

Ø Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.

Ø Clean and store equipment and upkeep the working stations.

Ø Responsible for maintaining the waste management.

Ø Actively pursuing cost-saving measures without affecting the quality of food.

Ø Follows HACCP standards and maintains personal hygiene.

Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Ø Attends and participates in daily briefings and other departmental meetings as per schedule.

Ø Attends and participates in training sessions as per the departmental training scheduled.

Ø Carry out any reasonable duties as instructed by the Sous Chef.

Job Types: Full-time, Contractual / Temporary
Contract length: 11 months

Pay: ₹15,000.00 - ₹16,000.00 per month

Benefits:

• Food provided
• Provident Fund

Application Question(s):

• Where are you based currently?
• can you come for food trial?
• How soon can you join?
• How many years of experience do you have?

Work Location: In person