Commis I- Asian

Rosetta Hospitality; Goa; Presencial; INR 600.000 - 900.000; Jornada completa

Descripción de la vacante

Rosetta Hospitality is seeking a厨房/cook role to support restaurant and banqueting operations at the resort in Goa, India. You will prepare dishes, manage station setup, and assist chefs to ensure quality and presentation according to the daily production schedule.

You will also handle perishables, adhere to HACCP standards, attend briefings and training, and contribute to cost-saving initiatives while upholding grooming and OP SOPs.

Formación

• Assist with mise-en-place for his 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 ( BrandRosettaIntegratedStandardOperatingProcedures )

Responsabilidades

• Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
• Assist in breaking down and setting up the various cooking stations.
• Work following the daily production schedule.
• Assist with receiving and storage of perishables and dry ingredients.
• Follows HACCP standards and maintains personal hygiene.
• Actively pursuing cost‑saving measures without affecting the quality of food.
• Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.
• 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.

Descripción del empleo

General Responsibilities:

• Assist with mise-en-place for his 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 ( BrandRosettaIntegratedStandardOperatingProcedures )

Specific Responsibilities:

• Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.


• Assist in breaking down and setting up the various cooking stations.


• Work following the daily production schedule.


• Assist with receiving and storage of perishables and dry ingredients.


• Follows HACCP standards and maintains personal hygiene.


• Actively pursuing cost‑saving measures without affecting the quality of food.


• Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.


• 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.