Commi I Western

Rosetta Hospitality; Varca; On-site; INR 223,200 - 334,800; Full time

Job summary

Rosetta Hospitality in Varca, Goa is seeking a dedicated individual to join their kitchen team. The role involves assisting with food production, maintaining high standards of cleanliness, and ensuring quality in service. Ideal candidates will have great interpersonal skills, be cost-conscious, and have a keen eye for detail. This position may require working in shifts and involves significant responsibilities in a fast-paced environment.

Responsibilities

• Assist with mise-en-place and maintain cleanliness at work stations.
• Produce food of high quality according to standard recipes.
• Assist Chef-de-Partie with kitchen operations and staff discipline.
• Communicate difficulties and maintain effective employee relationships.
• Follow HACCP standards and maintain personal hygiene.

Skills

Great Interpersonal skills

Cost-conscious

Attention to detail

Ability to work independently

Ability to work under pressure

Job description

General Responsibilities

• Assist with mise-en-place for his/her assigned station/section.
• Ensure has acknowledged handovers from previous shifts.
• Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
• Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
• Follows immaculate grooming standards in line with the resort's grooming policy.
• Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities

• Produces food of high quality according to standard recipes.
• Assists with the production and presentation of different dishes.
• Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.
• Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion.
• Operation of the various equipment as provided in the respective working area.
• Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.
• Take responsibility for the cleanliness of the working areas and equipment.
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Establishes and maintains effective employee working relationships.
• Attends daily briefings, training, and other meetings as scheduled.
• Performs related duties and special projects as assigned.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents following resort requirements.
• Responsible for maintaining the waste management.
• Actively pursuing cost-saving measures without affecting the quality of food.
• Follows HACCP standards and maintains personal hygiene.
• Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Carry out any reasonable duties as instructed by the Sous Chef.

JOB SPECIFICATION

Disposition / Personality

• Great Interpersonal skills
• Willing and able to work in different shifts and extra hours on occasions to complete tasks
• Should be cost-conscious
• Presentable & Pleasant
• Guest and quality-oriented
• An outstanding performer with a good eye for detail
• Able to communicate with the guests and anticipates their needs
• Able to work independently with minimal supervision
• Ability to perform effectively when there are significant pressure peaks
• Self-motivated, positive attitude, helpful