Commis I- Asian

Rosetta Hospitality; Varca; In loco; INR 279.000 - 391.000; Tempo pieno

Descrizione del lavoro

Rosetta Hospitality in Goa requires a Chef de Partie to prepare dishes for restaurant and banqueting, ensuring top presentation and timely replenishment. The role involves setting up and breaking down stations, following daily schedules, and maintaining strict hygiene per HACCP standards.

You will also contribute to cost-saving initiatives, work with the Sous Chef and Chef de Partie, and participate in trainings and briefings as scheduled.

Competenze

• Assist with restaurant and banqueting dishes, ensure proper presentation and replenishment.
• Maintain station cleanliness and organisation per SOPs.
• Follow HACCP standards and uphold personal hygiene at all times.

Mansioni

• Prepare dishes for restaurant and banqueting and assist in presentation and replenishment.
• Break down and set up cooking stations as required.
• Follow the daily production schedule.
• Assist receiving and storage of perishables and dry ingredients.
• Adhere to HACCP standards and personal hygiene.
• Pursue cost-saving measures without compromising quality.
• Follow directives from Chef-de-Partie and Sous Chef.
• Aim for RENARD audit score of 90% in Food Production operations and address gaps.
• Attend daily briefings and departmental meetings.
• Attend scheduled training sessions.

Conoscenze

Mise-en-place

Kitchen hygiene

HACCP adherence

Food presentation

Strumenti

BRISOP

Descrizione del lavoro

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.