Provide the highest and most efficient level of hospitalityservice to the hotelguests.
Works in the designated station as setby Executive Chef and/or Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braisingpan, bakingovens, stoves, grills, microwaves and fryers.
Able to produce a quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipeand to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menuitems by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Washand peel fresh fruits, vegetables and also able to weigh, measure and mixingredients in correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a lacarte cooking.
Set-up the station with parstocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Communicateany assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
Accepting store deliveries are also part of the Commis III Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and costcontrol.
Control food stock and food costin his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Ensure and prepare mise-en-place for banquetsand restaurant buffets as per the F.P.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Operate kitchen equipment safely and responsibly.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the quality of food.
You would need to follow the cleaning schedulesfor the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the Chef de Partie.
Need to be flexible and willing to help other departments at busy times as and when required.
Job Types: Full-time, Regular / Permanent, Fresher, Internship

Salary: ₹12,000.00 - ₹15,000.00 per month

Benefits:

Food provided
Paid sick time
Paid time off
Provident Fund
Schedule:

Day shift
Evening shift
Morning shift
Night shift
Supplemental pay types:

Commission pay
Overtime pay
Performance bonus
Yearly bonus
Ability to commute/relocate:

Juhu, Mumbai - 400049, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:

total work: 1 year (Preferred)
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