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 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 recent 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