Commis I - Asian

Job description

Job Description

·  Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
·  Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
·  Ensure to perform miscellaneous job-related duties as assigned.
·  Ensure HACCP procedures are followed and clear records are kept at all times.
·  Exceed guest expectations in quality and service of food products
·  Any matter which may effect the interests of hotel should be brought to the attention of the 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.
·  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.
·  Adhere to all recipes, methods and instructions from the Executive Chef / Sous 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 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 to Mercure Ekana Sportz City Lucknow policies and procedures at all times.
·  Handle additional responsibilities as and when delegated by the Management.

Qualifications

Diploma / Degree in Hotel Management or any other equivalent qualifications.

Additional Information

1-2 Years of experience in Culinary Asian Cuisine with branded hotels.