Key Skills: Commis, Chinese commis , dcdp

Responsible for all food production in the area assigned to him.

2. To assure conformance to all food production standards and specifications set by the executive chef.

3. To control usage and eliminate wastage with a view to minimizing food costs.

4. To maintain a high standard of cleanliness in his station.

5. To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef.

6. To upkeep all equipment used in his section.

7. To work with all other sections and maintain harmony in the main kitchen.

8. To train and supervise kitchen personnel in his station.

9. To ensure that employees in the department conform to house rules and policies of the hotel.

10. To initiate the performance evaluation of his subordinate staff.

11. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/her station.
Salary:

Not Disclosed by Recruiter
Industry:

Travel, Hotels, Restaurants, Airlines, Railways
Functional Area:

Hotels, Restaurants
Role Category:

Food & Beverage
Role:

Commis
Keyskills:

Chinese commis , dcdp
Desired Candidate Profile
Education:

(UG - Any Graduate - Any Specialization, Graduation Not Required) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required)

1. Responsible for all food production in the area assigned to him.

2. To assure conformance to all food production standards and specifications set by the executive chef.

3. To control usage and eliminate wastage with a view to minimizing food costs.

4. To maintain a high standard of cleanliness in his station.

5. To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef.

6. To upkeep all equipment used in his section.

7. To work with all other sections and maintain harmony in the main kitchen.

8. To train and supervise kitchen personnel in his station.

9. To ensure that employees in the department conform to house rules and policies of the hotel.

10. To initiate the performance evaluation of his subordinate staff.

11. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/her station.

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