308 Commis Jobs - Page 13

Roles and Responsibilities Prepare high-quality Indian curries according to recipes and presentation standards. Maintain cleanliness and organization of kitchen area, adhering to health and safety guidelines. Assist senior chefs in food preparation, cooking, and plating dishes. Support commis chefs with menu planning, inventory management, and ordering ingredients. Collaborate with other kitchen staff to ensure efficient service during peak hours.

Job Description: Captain Fine Dining Experience Position : Makeline Staff/Commi 3/Steward/Linecook Location : Bangalore (Indiranagar and Whitefield) Job Type: Full-Time Job Summary: We are seeking an experienced and highly skilled Captain with a background in fine dining to join our team at a premier restaurant in Bangalore. The ideal candidate will have 3-6 years of experience in the hospitality industry, excellent communication skills, and a strong ability to provide exceptional service to ensure memorable guest experience. You will lead the service team, oversee table service, and ensure smooth operations in alignment with the restaurants fine dining standards . Key Responsibilities: Guest Relations: Welcome and greet guests professionally, ensuring they have a pleasant dining experience from arrival to departure. Service Oversight: Supervise and manage the service team, ensuring prompt, courteous, and efficient service at all times. Order Management: Take and relay orders accurately to the kitchen and bar, ensuring all guest preferences and dietary requirements are communicated clearly. Table Management: Ensure tables are set and maintained according to fine dining standards, with attention to detail in table arrangements, cleanliness, and presentation. Team Leadership: Train, guide, and support the service staff to maintain high standards of service, professionalism, and teamwork. Guest Satisfaction: Address and resolve guest concerns promptly, providing excellent customer service and ensuring total guest satisfaction. Coordination with Kitchen and Bar: Collaborate with kitchen and bar staff to ensure the timely delivery of orders, proper presentation, and smooth service flow. Upselling: Recommend menu items and wine pairings, offering personalized suggestions to enhance the dining experience and maximize revenue. Reporting: Assist the Restaurant Manager in maintaining service reports, guest feedback, and inventory checks as required. Qualifications: 1-4 years of experience as a Steward/Linecook/Captain or in a similar supervisory role in a fine dining restaurant. Strong knowledge of fine dining etiquette, food presentation, and wine pairing. Excellent communication and interpersonal skills, with the ability to engage professionally with guests and colleagues. Proven leadership ability with experience managing a team in a fast-paced, high-end dining environment. Ability to multitask and remain calm under pressure while ensuring exceptional service. Knowledge of health and safety standards in food handling and restaurant operations. Preferred Skills: Fluent in English; knowledge of additional languages is a plus. Familiarity with POS systems and restaurant management software. An ability to lead by example, motivating the service team to uphold high standards. Benefits: Competitive salary Opportunities for career growth and professional development Employee discounts Accommodation Client industry you are hiring forHotels & Restaurants

Roles and Responsibilities Prepare high-quality food products according to recipes and presentation standards. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Assist senior chefs in menu planning, inventory management, and ordering ingredients. Collaborate with other departments (e.g., housekeeping) to ensure seamless service delivery. Ensure timely completion of tasks and maintain productivity levels. Desired Candidate Profile 1-6 years of experience in F&B production or related field (CDP/Commis/Chef de Partie). Ability to work effectively under pressure during peak hours or special events. Strong knowledge of Continental Cuisine, Indian Cuisine, North Indian cuisine, Tandoor cooking techniques.

Roles and Responsibilities Prepare high-quality Indian cuisine dishes, including curries, tandoori specialties, and other popular Indian dishes. Assist senior chefs in food production processes to ensure efficient kitchen operations. Maintain cleanliness and organization of the kitchen area to meet health and safety standards. Collaborate with commis chefs to develop new recipes and menus. Ensure timely delivery of orders while maintaining excellent customer service.

Urgent requirements in Hotel Industry 1. Commis 2. Chefs 3. FOA 4. Stewards 5. House Man and many other. Location: Bidadi, Bangalore Free food and Accomodation Intrested candidates send your resume to 7013707141

Company Description Fairmont Hotels Resorts is where the intimate equally coexists with the infinite - an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations - places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless - a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences. Job Description Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation. Work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to ensure seamless kitchen operations and consistency in food preparation. Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork. Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table. Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times. Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality. Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends. Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos. Qualifications Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development. Additional Information Our commitment to Diversity Inclusion : We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

Need Culinary Staff, DCDP, Commi I, Commi II, for our Operations at the Trivandrum Airport. Interested candidates can reach out to us at 9152034215 or send in your profile to trivandrum.hr@travelfoodservices.com

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 G. E. D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None