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 RESPONSIBILITIES:

- Commis-I is the main "backbone" of the range who is supposed to work continuously on range to produce excellent quality of food.
- Support Demi Chef De Partie in daily operation and work & work according to the instructions of Supervisors.
- 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.
- Ensure the highest standards and consistent quality in the daily preparation.
- Complete Production of all Food items in his Section; follow the standardized food Recipe cards and Quality specifications.
- To Requisition and make sure the Section has adequate food stocks.
- To make sure that the correct quantities are made with the correct Items and that costs are kept low and within Budget by avoiding any unnecessary wastage.
- To take direct Control of the Commis II,



Commis IIIs and Trainees in his section.
- To work according to the SOPs of the Kitchen and upkeep of the Standards of Hygiene, Safety and Sanitation.
- To Train, monitor and develop all the Staffs working under him in his Section.
- To carry out his designated duties to the best of his ability.
- To follow safe cooking, storage, mis-en-place processes and to maintain proper personal hygiene, and safety norms of health, work place and food.
- To produce recipes of exceptional quality to meet the expectation of guests.
- Have a proper intradepartmental co-ordination with other section heads of kitchen.
- To maintain qualified outlook all the times while working under intense work load.
- Maintain personal hygiene.
- Observe good work habits.
- To assist cdp/dcdp in scheduling of staff and work load.
- Always to be in neat and clean uniforms.
- 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.

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Commis I ( Pan Asian) (Bhubaneswar)
🏢 MAYFAIR Hotels u0026 Resorts
📍 Bhubaneswar