Organization- Hyatt Centric Candolim Goa

Summary

- To be familiar with all food items on the outlet menu.
- To prepare food products according to the standard required.
- To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
- To be adaptable wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
- To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
- To maintain the assigned station / section in a clean and orderly manner at all times.
- To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
- To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
- To be up to date with the availability of seasonal and new products on the market.
- To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

Qualifications

Graduate

📌 Commis- South Indian (Goa)
🏢 Hyatt Centric
📍 Goa