Skills:
Food Production, Hospitality, Hotel Management, Culinary, Hotels, Garde Manger,
At
Jio World Convention Centre (JWCC), a
Commis - Garde Manger is an entry-to-junior level role focused on the foundational execution of the cold kitchen. Since JWCC handles massive banquet volumes (up to 18,000 guests), a Commis here must be exceptionally fast, disciplined, and detail oriented.
Core Responsibilities
- Mise-en-Place: Prepare daily base ingredients for the cold kitchen, including washing, peeling, and cutting vegetables, fruits, and proteins for salads and appetizers.
- Assembly: Assist the DCDP and CDP in assembling cold platters, sandwiches, canaps, and salad dressings according to standardized recipes.
- Buffet Setup: Help transport and set up cold food displays for large-scale events, ensuring garnishes are fresh and bowls are replenished promptly.
- Hygiene & Sanitation: Clean and sanitize workstations, tools, and walk-in chillers. Maintain strict adherence to HACCP and FSSAI food safety guidelines.
- Storage Management: Label all prepared items with dates and ensure proper rotation using the FIFO (First In, First Out) method to minimize wastage.
- Equipment Care: Safely operate and clean cold kitchen equipment like meat slicers, juicers, and food processors.
