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 III's 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.

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