Job Description

About USAt [High-end Pan Asian Restaurant at Thane ], Foodieto serve up the best Asian food, but we refer to what we do as. This is a style of cooking that encapsulates a broad range of inspirations and ingredients. Pan-Asian food is diverse and far-reaching. We offer Vibrant Flavours and Delicious textures.As a commis I, you will be expected to assist chefs in a range of food preparation skills such as cutting, cleaning, slicng, pounding, mashing, boiling, steaming, julienning, stewing, sautxc3xa9ing, deep-frying, and baking. You will also have to learn basic plating techniques. Commis 3 jobs require great attention to detail, a knowledge of kitchen safety and hygiene, and multitasking ability.RequirementsCDP / DCDP (BIRYANI CHEF) Duties and Responsibilities

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.

• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an on-going basis.

• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.

• Full awareness of all menu items, their recipes, methods of production, and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Ensure effective communication between staff by maintaining a secure and friendly working environment.

• Establishing and maintaining effective inter-departmental working relationships.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Personally responsible for hygiene, safety, and correct use of equipment and utensils.

• Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.

• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

• Daily feedback collection and reporting of issues as they arise.

• Assess quality control and adhere to hotel service standards.

• Carry out any other duties as required by management.

• Professional Culinary experience over 1 year

• Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant

• Excellent communication skills (verbal and written, fluent English preferred)

• Culinary Certificate from recognized institution preferred

• To be able to work under pressure, for long hours in a heated environment

• Has the ambition to succeed.

• Shows willingness to work, learning everything possible during the period of employment

• Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef

• Ability to work hours required and section assigned by the Executive Chef/Sous Chef

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