Commis III- Indian

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

Job summary

MAYFAIR Hotels & Resorts Limited in Odisha seeks a Commis-III to join our kitchen team. The role focuses on preparing and cooking high-quality food, maintaining hygiene, and supporting mise-en-place across main and satellite kitchens.

The incumbent will train new recruits, manage perishables, follow recipes and SOPs, and assist executive chefs as needed to ensure guest satisfaction and efficient kitchen operations.

Qualifications

• Fresh or with minimal relevant kitchen experience.
• Ability to assist senior chefs and follow recipes with hygiene standards.
• Willingness to train and assist new recruits in the section.

Responsibilities

• Prepare, cook and maintain quality food production.
• Daily mise-en-place and maintain cleanliness in the work area.
• Control stock and food cost in the section.
• Prepare food orders within time specifications and minimize waste.
• Train new recruits and buddy train juniors in the section.
• Follow SOPs and FSSAI procedures and assist in staff scheduling.

Skills

Mise-en-place

Food production

Hygiene practices

Team training

Job description

Hospitality Hotel Management 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 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.