Commis II -Bakery

Rosetta Hospitality; Verka; On-site; INR 180,000 - 240,000; Full time

Job summary

Rosetta Hospitality in Verka, Punjab, India, is seeking a Kitchen Commis/Partie to support mise-en-place, maintain hygiene and assist with various kitchen outlets including banqueting and a la carte service. The role requires adherence to HACCP standards, strong product knowledge, and proactive cost-saving while preserving food quality.

You will participate in daily briefings, training, and will report to the Sous Chef.

Qualifications

• Experience in producing high-quality food according to recipes.
• Knowledge of kitchen operations and banqueting.
• Proactive in cost-saving without compromising quality.
• Maintain hygiene and sanitation as per standards.

Responsibilities

• Produces food of high quality according to standard recipes.
• Assists with production and presentation of dishes.
• Assist Chef-de-Partie to supervise kitchen operations and staff discipline.
• Perform duties for all production and presentation of kitchen outlets including banqueting, a la carte, and special events.
• Follow HACCP standards and maintain personal hygiene.
• Carry out duties as instructed by the Sous Chef.

Skills

Food preparation

HACCP knowledge

Food safety

Team coordination

Job description

• Assist with mise-en-place for his/her assigned 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 (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

• Produces food of high quality according to standard recipes.
• Assists with the production and presentation of different dishes.
• Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.
• Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion.
• Operation of the various equipment as provided in the respective working area.
• Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.
• Take responsibility for the cleanliness of the working areas and equipment.
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Establishes and maintains effective employee working relationships.
• Attends daily briefings, training, and other meetings as scheduled.
• Performs related duties and special projects as assigned.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents following resort requirements.
• Responsible for maintaining the waste management.
• Actively pursuing cost-saving measures without affecting the quality of food.
• Follows HACCP standards and maintains personal hygiene.
• Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Carry out any reasonable duties as instructed by the Sous Chef.