§ 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 versatile 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 versatile 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 current products on the market.

§ To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

Qualifications

Graduate

📌 Commis South Indian Candolim
🏢 Hyatt
📍 Candolim