Commis III

MAYFAIR Hotels & Resorts Limited; Bhubaneshwar; On-site; INR 180,000 - 240,000; Full time

Job summary

MAYFAIR Hotels & Resorts Limited is seeking a Commis-III for the hotel kitchen to prepare and cook high-quality dishes while upholding Hygiene, Safety and Sanitation standards.

You will perform daily mise-en-place, maintain a hygienic work area, assist senior chefs, manage stock and cost in your section, and support training for juniors.

This is a hands-on, fast-paced role that requires teamwork, reliability, and a proactive approach to food production in line with recipe cards and SOPs.

Qualifications

• The Commis-III role focuses on preparation, cooking and maintaining quality food production.
• Maintain hygiene and safety in daily mise-en-place.
• Follow recipes and SOPs to minimize waste and control costs.

Responsibilities

• Prepare the daily mise-en-place and food production for main kitchen or satellites.
• Cook on ranges and assist in training new recruits and apprentices.
• Maintain hygienic work area and proper storage of food items.

Job description

Food & Beverage Cuisine Culinary Skills Hotel Management Hospitality Management

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 ACCOUNTABILITY:

• The Commis-III has to play an important role in preparation, cooking and maintaining the quality food production.
• Responsible for daily mse-en-place and always maintains 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.
• Commis-III is usually a fresher or having a little experience, so it is duty of commi-1 to be a buddy trainer for them.