Commis I - South Indian

The position of maintaining high standards of food preparation and service in the appointed kitchen(s) according to the standards set by the Management is crucial for this role. Your primary responsibilities will include stocking up the assigned kitchen with raw materials and ingredients daily, mastering basic cooking methods, preparing food items as per standard recipe cards, and maintaining portion control while minimizing wastage. It is essential to observe safety precautions when handling electrical and mechanical equipment in the kitchen, clean and maintain all equipment within the food production area, and report any hazards or unsafe working conditions promptly to the immediate supervisor. Additionally, you are expected to be well-versed in hotel fire & life safety/emergency procedures, attend all briefings, meetings, and training sessions as assigned by management, and maintain a high standard of personal appearance and hygiene at all times. It is imperative to practice strict control on food portioning and wastage to ensure gross food profitability. Your qualifications should include completing kitchen apprentice or chefs training courses for at least one year, having 1-2 years of experience in a five-star international chain hotel, understanding how to read recipes, and possessing good communication skills. In this role, you will have the opportunity to work in a dynamic environment where you can contribute to the success of the kitchen operations while adhering to the hotel's food safety and hygiene standards. Your dedication to maintaining high standards of food preparation and service will play a key role in providing an exceptional culinary experience for our guests.,