Commis I- Continental

MAYFAIR Hotels & Resorts Limited; Khordha; On-site; INR 152,000 - 182,000; Full time

Job summary

MAYFAIR Hotels & Resorts Limited in Odisha, India is seeking a Commis-I to contribute to guest satisfaction by preparing and serving high quality food in line with hygiene and sanitation standards.

The position requires supporting the kitchen brigade, ensuring minimal wastage, and maintaining cleanliness while assisting senior chefs to deliver consistent, high-quality meals for guests across hotel dining outlets.

Responsibilities

• Prepare and assist in daily mise-en-place and food production across kitchen sections.
• Support Demi Chef De Partie and follow instructions from Supervisors.
• Maintain hygienic work areas and comply with hygiene, safety and sanitation standards.
• Monitor stock levels and manage food costs for the assigned section.
• Produce high-quality recipes and ensure consistency with standard recipe cards.
• Coordinate with other kitchen sections to ensure smooth operations and timely service.
• Train, supervise and mentor junior staff in the section as needed.
• Adhere to SOPs and maintain professional appearance and behavior at all times.
• Assist in staff scheduling and workload planning under supervision.

Job description

Hospitality Chef Hotel Management Food & Beverage kitchen Hotels & Restaurants

Others

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 RESPONSIBILITIES:

• Commis-I is the main "backbone" of the range who is supposed to work continuously on range to produce excellent quality of food.
• Support Demi Chef De Partie in daily operation and work & work according to the instructions of Supervisors.
• 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 watage and spoilage.
• Follow the instructions and recommendations from immediate superiors to complete the daily task.
• Ensure the highest standards and consistent quality in the daily preparation.
• Complete Production of all Food items in his Section; follow the standardized food Recipe cards and Quality specifications.
• To Requisition and make sure the Section has adequate food stocks.
• To make sure that the correct quantities are made with the correct Items and that costs are kept low and within Budget by avoiding any unnecessary wastage.
• To take direct Control of the Commis II, Commis III's and Trainees in his section.
• To work according to the SOPs of the Kitchen and upkeep of the Standards of Hygiene, Safety and Sanitation.
• To Train, monitor and develop all the Staffs working under him in his Section.
• To carry out his designated duties to the best of his ability.
• To follow safe cooking, storage, mis-en-place processes and to maintain proper personal hygiene, and safety norms of health, work place and food.
• To produce recipes of exceptional quality to meet the expectation of guests.
• Have a proper intradepartmental co-ordination with other section heads of kitchen.
• To maintain professional outlook all the times while working under intense work load.
• Maintain personal hygiene.
• Observe good work habits.
• To assist cdp/dcdp in scheduling of staff and work load.
• Always to be in neat and clean uniforms.
• 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.