Commis II

Job Description

• Knowledge & Experience in south Indian Cuisine mandatory. We are looking for a candidate with expertise in South Indian Cuisine .Multicuisine experience is added advantage
• The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
• The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.
• The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef.
• The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
• The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow heartist
• The ability to perform other tasks or projects as assigned by hotel management and staff
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

Qualifications

Skills Required

Mise en place, Multicuisine experience, HACCP guidelines, South Indian Cuisine