Commis II (South Indian)

ؠDoes the mise-en-place according to the daily operational requirements.

ؠMaintain the cleanliness of the kitchen equipment on day to day basis.

ؠProduces simple food items.

ؠAssist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.

ؠPrepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

ؠStrictly follows the procedure of portion control.

ؠAssists with checking and receiving raw and processed food items.

ؠMaintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.

ؠClean and store equipment and upkeep the working stations.

ؠResponsible for maintaining the waste management.

ؠActively pursuing cost-saving measures without affecting the quality of food.

ؠFollows HACCP standards and maintains personal hygiene.

ؠResponsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

ؠAttends and participates in daily briefings and other departmental meetings as per schedule.

ؠAttends and participates in training sessions as per the departmental training scheduled.

ؠCarry out any reasonable duties as instructed by the Sous Chef.