Commis I

Job description

Company Description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

Job Description

Operation

·  Stock up the assigned kitchen with raw materials and ingredients on a daily basis
·  Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them 
·  Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
·  Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
·  Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) 
·  Clean and maintain all equipment within the food production area
·  Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

People Management

·  Provide effective support to the team to enable them to provide a range of effective and efficient services.
·  Ensure to exceed guest expectations in quality and service of the food products.
·  Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
·  Maintain personal grooming and hygiene to ensure standards are maintained. 
·  Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

·  Identify optimal and cost effective use of the resources.
·  Facilitate the stock take and stock rotation for the assigned section.
·  Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management

·  Adhere to all recipes, methods and instructions from the Executive Chef.
·  Ensure that company and statutory hygiene standards are maintained.
·  Ensure that the preparation and presentation of food complies with the standards.
·  Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
·  Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
·  Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
·  Ensure to prevent the use of contaminated products in any process of food preparation.
·  To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
·  Ensure to adhere hotel policies and procedures at all times.
·  Handle additional responsibilities as and when delegated by the Management.

Qualifications

·  Minimum Primary school education
·  Minimum 1 year of relevant experience in a similar capacity
·  Oral proficiency in English language

Additional Information

·  WHAT IS IN IT FOR YOU:
·  Come As You Are
·  Work With Purpose
·  Grow, Learn and Enjoy
·  Explore Limitless Possibilities