North Indian Commis - I

You will be responsible for preparing a consistent, high-quality food product in accordance with hotel operational standards. Your duties will include assisting the CDP and Sous Chef in cooking, maintaining cleanliness in all stations, and ensuring that special meals or substitute items are prepared as needed. It will also be your responsibility to regulate the temperature of cooking equipment, thaw frozen ingredients, and ensure proper portioning and garnishing of food items. In addition to these tasks, you will need to comply with food hygiene policies, assist in managing and training kitchen staff, and coordinate with other sections to control wastage and food cost. Keeping up with new products and recipes, maintaining cleanliness in your section, and innovating in food preparation and presentation are also key aspects of the role. Operating kitchen equipment safely, following recipes and quality standards, and maintaining food logs will be part of your daily routine. You will also be expected to support the Demi Chef de Partie or Commis II in their work and contribute to the overall efficiency of the kitchen.,