Commi-III (Indian)

MAYFAIR Hotels & Resorts Limited; Gopalpur; On-site; INR 268,000 - 402,000; Full time

Job summary

MAYFAIR Hotels & Resorts Limited in India seeks a Commi-III for the Food & Beverage Production department in Odisha. You will participate in preparation, cooking, and maintaining quality of food production.

Maintain a hygienic kitchen, manage mise-en-place, control stock, and train new recruits under supervision of the Executive Chef, ensuring compliance with hygiene, safety, sanitation and FSSAI guidelines.

Qualifications

• To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.
• The Commi-III has to play an important role in preparation, cooking and maintaining the quality food production.

Responsibilities

• Prepare and cook food to meet quality standards and recipes.
• Keep the work area hygienic and clean at all times.
• Control stock and food cost within the section.
• Prepare daily mise-en-place and support kitchen sections.
• Train new recruits and apprentices in the section.

Skills

Chef

Culinary Skills

Hotel Management

Hospitality

Education

Bachelors in Hotel Management

Job description

Department Food & Beverage Production

Country India

State Odisha

Skills

Skill

Chef kitchen Culinary Skills Hotel Management Hospitality

Bachelors in Hotel Management

Working Language

Job Description

OBJECTIVE / SUMMARY

To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.

PRINCIPAL ACCOUNTABILITY / JOB ACCOUNTABILITY:

• The Commi-III has to play an important role in preparation, cooking and maintaining the quality food production.
• Keep work area at all times in hygienic conditions according to the rules set by hotel.
• Control food stock and food cost in his section.
• Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites.
• Ensure that minimum food wastage and spoilage.
• Follow the instructions and recommendations from immediate superiors to complete the daily task.
• Their main job comprises of cooking on ranges and always hands on approach.
• Commis have to deliver food up to the satisfaction of guest.
• To maintain hygienic work place on daily basis.
• To prepare the food orders as per stipulated time specifications.
• To avoid any unnecessary wastages.
• To train new recruits and apprentices in his section and develop them to next level
• To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs.
• To maintain safe storage practices of all food items in storage as well as in rotation.
• To follow the departmental SOPs
• To know and follow the procedures and processes of FSSAI.
• To carry out their designated duties to the best of their abilities.
• To be honest and diligent in his work, showing dependability and enthusiasm for the team.
• Requisitioning, indenting and proper control of perishables as well as non-perishables.
• Maintain personal hygiene.
• Observe good work habits.
• To assist cdp/dcdp in scheduling of staff and work load.
• In addition to the above mentioned responsibilities, any other task assigned by Executive Chef or his nominee from time to time as per the operational requirements.
• Commi-3 is usually a fresher or having a little experience, so it is duty of commi-1 to be a buddy trainer for them.