Commis - Chinese

Ibis Styles; New Delhi; On-site; INR 280,000 - 500,000; Full time

Job summary

Ibis Styles in New Delhi, India is seeking a Kitchen Steward/Assistant Chef to manage daily mise-en-place, stock up materials and ensure safe handling of equipment.

The role requires strong leadership, good communication and the ability to work under pressure while maintaining HACCP standards and ensuring portion control and minimal wastage.

You will attend trainings, maintain hygiene and report hazards, supporting management in delivering quality service.

Qualifications

• Strong leadership, interpersonal and training skills.
• Good communication and customer contact skills.
• Results and service oriented with an eye for details.
• Ability to multi-task, work well in stressful high-pressure situations.

Responsibilities

• 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.
• Be well versed in hotel fire life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Skills

Leadership

Interpersonal skills

Training skills

Communication

Customer service

Education

Diploma or Degree in Hotel Management

Job description

Responsibilities

• 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.
• Be well versed in hotel fire life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

Qualifications

Diploma or Degree in Hotel Management

Additional Information

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful high-pressure situations