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Commis I

Fairmont Hotels Resorts

1 - 2 years

2 - 5 Lacs

Udaipur

Posted:7 hours ago| Platform:

Apply

Skills Required

Supervisor Station Basic HACCP Cooking MIS commis Food safety Food production Management

Work Mode

Work from Office

Job Type

Full Time

Job Description

Job Purpose

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Primary Responsibilities

Operation

Stock up the assigned kitchen with raw materials and ingredients on a daily basis

Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.

Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station.

Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.

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

Clean and maintain all equipment within the food production area.

Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Other Responsibilities

Be well versed in hotel fire & life safety/emergency procedures.

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

Attend all briefings, meetings and trainings as assigned by management.

Maintain a high standard of personal appearance and hygiene at all times.

Perform other reasonable duties assigned by the assigned by the Management.

Main Complexity/Critical issues in the Job

Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.

Job Purpose

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Primary Responsibilities

Operation
Stock up the assigned kitchen with raw materials and ingredients on a daily basis
Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station.
Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Clean and maintain all equipment within the food production area.
Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
Other Responsibilities
Be well versed in hotel fire & life safety/emergency procedures.
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Attend all briefings, meetings and trainings as assigned by management.
Maintain a high standard of personal appearance and hygiene at all times.
Perform other reasonable duties assigned by the assigned by the Management.
Main Complexity/Critical issues in the Job
Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.

Completed kitchen apprentice or chefs training courses for at least one year
At least 1 or 2 years in a five start international chain hotel
Should understand how to read recipes and a good knowledge of cooking

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