Commis Bakery

Year Mumbai, Maharashtra, India

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Executes all tasks assigned by his/her superiors
Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
Attends all scheduled training sessions
Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
Cleans and handles initial processing of raw product
Prepares mis-en-place, bases and ingredients, stocks, dressings etc.
Assists and trains with line cooks
Maintains high standards of food hygiene and storage as well as kitchen cleanliness
Successfully completes Safe Step Training certification

Specific Responsibilities and Tasks General

Departmental

Runs the day to day operation of the station in the kitchen. Assists in creating and preparing menus items and specials. Accommodates the food servers' requests regarding guest preferences. Follows all guidelines for timely food service to guests.
Checks and completes mis-en-place and pars and set-up the station. Communicates with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilizes the computer system in retrieving orders.
Is aware of and complies with Hotel's standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Follows all guidelines for timely food service to guests
Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
Ensures safe and correct use of equipment, tools and machinery
Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.
Performs other tasks or projects as assigned by hotel management and staff.

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