8 Commis Chef Jobs

Male/Female Cook/Chef req for Corp MD's house @ Coimbatore. Age:25-50 Yrs. Speak Tamil, Read English Menu & Coimbatore candidate prefer. Wkly rotation Shifts: 6 am-2 pm/1 pm-9 pm. 6 days work. 3+ Yrs South Indian cooking exp / Dip in Hotel Management Required Candidate profile Male/Female, Diploma in Hotel Management / 3+ Yrs South Indian cooking exp in Hotel/ House/Catering. Speak Tamil, Read English Menu, Local Coimbatore cooks only. Work in shift/8 Hrs/6days. Good mgmt. Perks and benefits Free food @ work; Company hospital medical support

* Walk-ins Every Monday* Job Description: We are seeking a dedicated and passionate Indian Commis to join our team At Malgudi specializing in South Indian cuisine. As an Commi 1, you will play a vital role in the kitchen, assisting in the preparation, cooking, and presentation of authentic South Indian and indian dishes. Your enthusiasm for South Indian and indian cuisine and willingness to learn will contribute to creating a memorable dining experience for our valued customers. Responsibilities: 1. Food Preparation: Assist in the preparation of ingredients for various South Indian dishes, including chopping vegetables, grinding spices, and marinating meats. Follow recipes and portion sizes accurately to maintain consistency. 2. Cooking and Plating: Execute cooking techniques specific to South Indian cuisine, such as tempering, sauting, and grilling. Prepare and assemble dishes according to established guidelines, ensuring attractive presentation and adherence to quality standards. 3. Quality Control: Assist in monitoring and maintaining food quality throughout the cooking process. Follow standard recipes and procedures to ensure consistency in taste, texture, and appearance of South Indian dishes. 4. Inventory Management: Assist in managing ingredient inventory levels, including proper storage, labelling, and rotation. Notify the senior kitchen staff of any shortages or expired ingredients for timely replenishment. 5. Kitchen Operations: Maintain a clean and organized workstation, following food safety and sanitation guidelines. Adhere to proper handling and storage of raw and cooked food products, ensuring compliance with hygiene standards. 6. Team Collaboration: Work collaboratively with other members of the kitchen team, including Sous Chefs, Line Cooks, and fellow Commis. Communicate effectively to ensure efficient workflow and timely execution of orders. 7. Learning and Development: Continuously enhance your knowledge and skills in Indian cuisine, particularly in South Indian specialties. Seek guidance from senior chefs to improve techniques and learn new recipes. 8. Health and Safety: Adhere to all health and safety regulations, including proper handling of equipment, knives, and kitchen tools. Follow hygiene practices to maintain a clean and safe working environment. Requirements: • Passion for Indian cuisine, particularly South Indian flavors and dishes. • Basic understanding of Indian cooking techniques, spices, and ingredient combinations. • Strong attention to detail, ensuring accuracy in following recipes and portion sizes. • Ability to work in a fast-paced environment and handle multiple tasks simultaneously. • Good communication skills, able to work well within a team. • Flexibility to work in shifts, including weekends and holidays, as per business requirements. • Knowledge of food safety and sanitation practices. • Culinary education or relevant certification is a plus. If you are enthusiastic about Indian cuisine, specifically South Indian flavors, and possess the necessary skills and eagerness to learn, we invite you to join our team. Together, we will deliver authentic and delicious South Indian dishes, creating a delightful experience for our customers at our restaurant.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: High school diploma or GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law

The Chef de Partie Bakery manages the team member accommodation as well as the equipment and facilities in line with Hilton and hotel policies and procedures. What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Assist the Chef de Cuisine of the Team Member Restaurant to provide healthy, hygienic, and diversified food for employees, making positive improvements in accordance with suggestions from employees, planning menus promptly. Utilize food surpluses and leftovers according to set policies and guidelines. Adhere to recipe requirements when preparing food, making sure food quality meets standards. Direct the food portioning policy to control costs. Be open to learn and cook new dishes under the guidance of the Chef de Cuisine. Supervise the cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production. Observe methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure that food is prepared in the prescribed manner. Test cooked food before it s plated and served. Check the facilities of the Team Member Restaurant to ensure normal operation. Ensure that all Commis Chef use correct tools to operate as well as food processing machines in a safe and correct way. Ensure that the workplace is tidy and clean. Keep the department log. Submit the Employee Accident Report promptly. Deal with lost and found goods according to the lost and found procedures of the hotel. Implement efficient salary management / resource distribution through established personnel quota in the department, in accordance with a principle of flexible employee cardinal numbers (full time and casual labour), multi-skilling and multi-tasking. Guide employees managing productivity and achieving the requirements of the operational handbook of food and beverage. Focus attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. Improve productivity through decreasing working items (in proper situation) and arranging reasonable working procedures. Assist the development of all Chefs, following the philosophy of management, finance and administration in the work, ensuring that all employees are multi-skilled and able to multi-task. Through hands-on management, closely supervise the Chefs in the performance of their duties and ensure that this is in accordance with policies, procedures and applicable laws. Delegate duties and responsibilities appropriately, equipping employees with resources, nurturing and developing them while ensuring standards of operation and safety are maintained. What are we looking for? A Chef de Partie Bakery serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,

Are you our missing ingredientIs cooking the spice of your lifeThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Cook, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Commis Chef: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Delivers on departmental plans and objectives, where hotel initiatives targets are achieved -Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships whilst promoting the company culture and values. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis Chef: -Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an environment that demands excellence -Experience of working with IT systems on various platforms -Strong communication skills

As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure consistent great food production, in line with the high quality standards expected by Hilton Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Provide support to the Kitchen brigade Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Meet all health and hygiene requirements Be environmentally aware What are we looking for? A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous experience as a Commis Chef or Apprentice Chef NVQ Level 1 Positive attitude Good communication skills Ability to work under pressure Proven ability to work with a team and to follow instruction A passion to learn and a drive to succeed in a culinary/hospitality career Proof of completion in a basic food hygiene course A passion for food and the culinary arts Completion of an accredited commercial cookery course or trade apprenticeship Experience multi-tasking and working in an environment with rigorous standards It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: NVQ Level 2

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: High school diploma or GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law

: Food Preparation: Assist in the preparation of ingredients and mise en place for various dishes according to recipes and instructions provided by senior kitchen staff. Follow proper food handling and sanitation procedures to ensure food safety and hygiene standards are maintained always. Execute basic cooking techniques such as chopping, slicing, grilling, and saut ing under the guidance of more experienced chefs. Cooking: Work on assigned stations in the kitchen to prepare and cook dishes as directed by the senior kitchen team. Monitor cooking processes, temperatures, and presentation to ensure that dishes are prepared to the highest standards of quality and consistency. Assist in the plating and garnishing of dishes before they are served to guests. Kitchen Maintenance: Maintain cleanliness and organization of the kitchen workstations, equipment, and storage areas. Assist in the cleaning and maintenance of kitchen equipment and utensils as needed. Adhere to kitchen safety and sanitation standards always to prevent accidents and ensure a safe working environment. Team Collaboration: Collaborate with other members of the kitchen team to ensure smooth and efficient operation during service periods. Communicate effectively with senior chefs and kitchen staff to receive instructions, provide updates on work progress, and seek assistance when needed. Support fellow team members and contribute to a positive and respectful work environment. Requirements: Culinary Skills: Basic knowledge of culinary techniques and food preparation methods. Ability to follow recipes and instructions accurately. Willingness to learn and develop culinary skills under the guidance of experienced chefs. Attention to Detail: Strong attention to detail in food presentation, cooking times, and portion sizes. Ability to maintain high standards of quality and consistency in food preparation and cooking. Team Player: Excellent interpersonal and communication skills. Ability to work collaboratively as part of a team in a fast-paced kitchen environment. Adaptability: Flexibility to work in different kitchen stations and adapt to changing priorities and demands. Willingness to work evenings, weekends, and holidays as required by the business. Education and Experience: High school diploma or equivalent. Previous experience in a kitchen environment, culinary school training, or relevant certifications are advantageous but not essential for entry-level positions. This position offers an exciting opportunity for aspiring chefs to gain valuable experience and develop their culinary skills in a professional kitchen setting. Training and mentorship will be provided to support the growth and development of the successful candidate. Compensation and benefits will be commensurate with experience and qualifications.