Commis - I (Indian Tandoor)
Bengaluru, INDIA Hotels - Restaurants
Job description
Company Description
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Job Description
· 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.
· 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.