Job Description

Operation
Stock up the assigned kitchen with raw materials and ingredients on a daily basis
Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Clean and maintain all equipment within the food production area
Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

People Management
Provide effective support to the team to enable them to provide a range of effective and productive services.
Ensure to exceed guest expectations in quality and service of the food products.




Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and effective completion of all tasks.
Maintain personal grooming and hygiene to ensure standards are maintained.
Liaise with the Catering and Stewarding Departments in a qualified manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management
Identify optimal and cost effective use of the resources.
Facilitate the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management
Adhere to all recipes, methods and instructions from the Executive Chef.
Ensure that company and statutory hygiene standards are maintained.
Ensure that the preparation and presentation of food complies with the standards.
Responsible for the production, preparation and presentation of all food items, in t

📌 Commis I Chennai
🏢 PULLMAN
📍 Chennai