Commis 1 - Asian / Dim sum

• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Master all basic cooking methods like cutting of 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.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Maintain personal grooming and hygiene to ensure standards are maintained. 
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
• Adhere to all recipes methods and instructions from the Executive Chef.
•  Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production preparation and presentation of all food items in the assigned function to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards hygiene and code of conduct.
• Coordinate operations with Department Coordinators Supervisors and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
•  Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas equipments and utensils are always kept as per the standards.
•  Ensure to adhere to Novotel ibis Bengaluru Outer Ring Road policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

Qualifications :

• • Diploma or certification in Culinary Arts or Hotel Management from a recognized institute.

Additional Information :

Remote Work :

No

Employment Type :

Full-time