Commis I Duties and Responsibilities Provide the highest and most efficient level of hospitality service to the hotel guests Works in the designated station as set by Executive Chef and or Sous Chef Able to organize the assigned work area and efficiently put away orders Able to prepare and sells food within recommended time frames to meet Guest expectations Able to operate kitchen equipment like braising pan baking ovens stoves grills microwaves and fryers Able to produce quality product in a timely and effective manner for the guests or staff Responsible to maintain cleanliness sanitation at the assigned work area Responsible for preparing and cooking all food items by the recipe and to specification Prepare ingredients for cooking including portioning chopping and storing food Prepare all menu items by strictly following recipes and yield guide Cook food according to recipes quality standards presentation standards and food preparation checklist Prepares seasons and cooks a wide variety of meats vegetables soups breakfast dishes and other food items Slices grind and cooks meats and vegetables using a full range of cooking methods Wash and peel fresh fruits and vegetables and also able to weigh measure and mix ingredients in correct proportions Have general knowledge of cooking temperatures making soups sauces preparing entrees vegetable preparation and a la carte cooking Set up the station with par stocks of menu items and prepare the dishes designated for that station loadposition amp-mid Checks supplies and prep lists and ensures all items are prepped in a timely fashion Replenishes service lines as needed and restocks and prepares the workstation for the next shift Ensures that all products are stored properly in the correct location at the appropriate levels at all times Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests Check and ensure the correctness of the temperature of appliances and food Serve food in proper portions on to correct serving vessels and plates Wash and disinfect the kitchen area workstations tables tools knives and other equipment Maintain correct portion size and quality of the food to the hotel s standards Minimise waste and maintain controls to attain forecasted food costs Review the status of work and follow-up actions required with the Head Cook before leaving Assists in providing on-the-job training development of new cooks Assists other Team Members in the kitchen when needed or performs any other tasks assigned by the hotel management Job Types Full-time Permanent Pay 18 000 00 - 23 000 00 per month Benefits Food provided Health insurance Provident Fund Experience total work 1 year Preferred Work Location In person

📌 Commis I-continental (Puducherry)
🏢 VILLA SHANTHI
📍 Puducherry