Offers “Accor”

21 days agoAccor

Commis - Indian Curry

  • INDIA
  • Hotels - Restaurants

Job description

Prime Function:

  • Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
  • Responsible for the work assigned by Executive Chef, Sous Chef or Kitchen Executive in any section of the kitchen as per the standards.
  • Ensure to perform miscellaneous job-related duties as assigned.
  • Exceed guest expectations in quality and service of food products
  • Any matter which may affect the interests of the hotel should be brought to the attention of the Management.

Key Responsibilities:

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/Sous 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 / 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 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.
  • Handle additional responsibilities as and when delegated by the Management.

Make every future a success.
  • Job directory
  • Business directory