Commi III- Western

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

Job summary

Rosetta Hospitality in Varca, Goa, seeks culinary professionals to assist with kitchen operations including mise-en-place and maintaining cleanliness. Responsibilities include preparing dishes for various dining settings, adhering to portion control, and ensuring compliance with HACCP standards. Candidates should demonstrate a commitment to quality and assist with cost-saving measures. Join a team dedicated to hospitality excellence.

Responsibilities

• Assist with mise-en-place and ensure cleanliness of work stations.
• Maintain cleanliness of kitchen equipment and assist in various cooking techniques.
• Prepare dishes for restaurant and banqueting, ensure portion control.

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

• Does the mise-en-place according to the daily operational requirements.
• Maintain the cleanliness of the kitchen equipment on day to day basis.
• Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.
• Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
• Strictly follows the procedure of portion control.
• Assists with checking and receiving raw and processed food items.
• Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.
• Clean and store equipment and upkeep the working stations.
• 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 RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Attends and participates in daily briefings and other departmental meetings as per schedule.
• Attends and participates in training sessions as per the departmental training scheduled.
• Carry out any reasonable duties as instructed by the Sous Chef.