Commis II - Bakery

MAYFAIR Hotels & Resorts Limited; Bhubaneshwar; On-site; INR 220,000 - 320,000; Full time

Job summary

MAYFAIR Hotels & Resorts Limited in Bhubaneshwar seeks a Commi-II to contribute to guest satisfaction by preparing and serving high quality food products in line with Hygiene, Safety and Sanitation standards.

The role focuses on mise-en-place, cooking, maintaining hygiene, stock control, and assisting senior staff to schedule workload and ensure timely food production. The candidate should be hands-on, dependable and able to operate in a busy hotel kitchen.

Qualifications

• To contribute to guest satisfaction by preparing and serving high quality food products in accordance with Hygiene, Safety and Sanitation standards.
• Ability to work in a fast-paced kitchen and maintain clean, efficient work stations.
• Knowledge of mise-en-place, food safety and sanitary practices in a hotel kitchen.

Responsibilities

• Prepare and cook food as per recipes and kitchen standards.
• Maintain mise-en-place and keep work areas clean and hygienic.
• Control stock in your section and ensure minimal wastage.
• Assist senior kitchen staff in production and scheduling of workload.

Job description

Food Preparation Food & Beverage Culinary Skills

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 RESPONSIBILITY:

• The Commi-II has to play an important role in preparation, cooking and maintaining the quality food production.
• Responsible for daily mse-en-place and always maintain cleaniness.
• 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.
• Their main job comprises of cooking on ranges and always hands on approach.
• Commis have to deliver food up to the satisfaction of guest.
• To maintain hygienic work place on daily basis.
• To prepare the food orders as per stipulated time specifications.
• To avoid any unnecessary wastages.
• To train new recruits and apprentices in his section and develop them to next level.
• To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs.
• To maintain safe storage practices of all food items in storage as well as in rotation.
• To follow the departmental SOPs
• To know and follow the procedures and processes of FSSAI.
• To carry out their designated duties to the best of their abilities.
• To be honest and diligent in his work, showing dependability and enthusiasm for the team.
• Requisitioning, indenting and proper control of perishables as well as non-perishables.
• Maintain personal hygiene.
• Observe good work habits.
• To assist cdp/dcdp in scheduling of staff and work load.
• 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.