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.RequirementsPan Asain (Commis I,II,III) Duties and Responsibilities:

• As a Commis, you are also expected to comply with the conditions of the food hygiene policies.

• Assist management in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees serve as a role model.

• Accepting store deliveries is also part of the Commis I Chef duties.

• Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.

• Control food stock and food costs in his section/kitchen.

• Cook food and prepare top-quality menu items promptly.

assistance needed during busy periods.

• Commis I Chef are also required to ensure that all stocks are well maintained.

• Commis I also ensure that mise en place for food preparation is completed in your section.

• Ensure the quality of the food items.

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques

• Ensure and prepare mise-en-place for restaurant buffets as per the F.P

• Ensure the proper sanitation and cleanliness of surfaces and storage containers.

• Ensure constant innovation in buffet preparation and presentation.

• Follow and maintain cleanliness and good hygiene practices in the kitchen.

• Inform the Chef of excess food items for use in daily specials.

• Inform F&B service staff of available items and available chefs special menu.

• Keep the work area at all times in hygienic conditions according to the rules set by the hotel

• Monitor the quality and quantity of food that is prepared.

• Operate kitchen equipment safely and responsibly.

• Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

• Prepare fresh ingredients for cooking according to recipes/menu.

• Responsible for maintaining food logs.

• Support the Demi Chef de Partie or

in the daily operation and work.

• Test foods to ensure proper preparation and temperature.

• To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.

• To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.

• To assist the chef with chopping, packing, and helping/learning with dishes.

• Attend the training being conducted and implement it in daily operations and improve the quality of food.

• You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.

• Work according to the menu specifications by the

.

• Need to be flexible and willing to help other departments at busy times as and when required.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).

QUALIFICATIONS

• 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

• One to five years of minimum previous experience is required in a high-volume kitchen or full- service hotel.

CHARACTERISTICS

• 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/SousBenefitsxc2xb7 P.Fxc2xb7 Yearly Bonus

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