: Commi I or II Chinese Section
Highly skilled and robust in the speciality Chinese and Oriental food preparation
Execution of Daily Food Service, Quality, Technique, Portion, Presentation
Should be able to gauge the kind of cuisine that is fast moving so as to generate revenue / Also design cost effective menu depending on the location of the Unit under the supervision of the Executive Chef. .
Should have the flair to bring on cutting-edge ideas / food festivals etc to have generation of revenues for each unit.
Should have the knowledge in food costing and the portion of ingredients to be used to prepare for the number of persons / per plate
Should be well versed in the Standard Operating procedures at least the kitchen basics like the Hygiene part etc
Well versed in art of preparing all Chinese delicacies ranging from Soups, Noodles, Chop Suey, Fried Rice and well versed in Chinese food terminology (ingredients)
Ensure that the kitchen is sufficiently stored in terms of all rapid moving items so that he is ready for ala carte orders.
Ensure that the food quality and taste are maintained to the standards as per the SOP’s.

📌 Commi Ii Or I Chinese Section Guruvayur (India)
🏢 Spree Hotels
📍 India