COMMIS - I (Continental & South Indian Cuisine)

Evolve Back Resorts; Kolkata District; Sur place; INR 250 000 - 400 000; Plein temps

Résumé du poste

Evolve Back Resorts in Kolkata District, India, is seeking a dedicated chef to prepare high-quality food products while ensuring cleanliness and high operational standards. The role involves assisting the Chef de Partie and Sous Chef in cooking and maintaining kitchen hygiene.

Responsibilities include cooking a variety of dishes, ensuring proper food preparation techniques are followed, and maintaining food logs. Ideal candidates will have experience in a kitchen environment and knowledge of food safety policies.

Qualifications

• Experience in cooking and food preparation.
• Knowledge of food hygiene policies.
• Ability to work in a team and assist in training others.

Responsabilités

• Prepare high-quality food products.
• Assist CDP and Sous Chef in cooking.
• Maintain cleanliness and sanitation of kitchen.

Description du poste

Job Role. Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.

Responsibilities

• Comply with the conditions of the food hygiene policies.
• Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• Control food stock and food cost in his section/kitchen.
• Cook food and prepare top-quality menu items in a timely manner.
• Communicate assistance needed during busy periods.
• Ensure that mise en place for food preparation is completed in your section.
• Keep up to date with the new products, recipes and preparation techniques
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Ensure constant innovation in preparation and presentation.
• Operate kitchen equipment safely and responsibly.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Responsible to maintain food logs.
• Support the Demi Chef de Partie or Commis II in the daily operation and work.