Commis I

Kochi - India

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Knowledge & Experience in South Indian North Indian and Continental cuisine is mandatory. .Multicuisine experience is required
The ability to make requisitions of all items needed for the next day with the assistance of the Chef de Partie or senior chef on duty.
The ability to prioritise plan and organise your daily tasks in order to ensure on time delivery as required.
The ability to follow instruction and work closely with the Chef De Partie and Executive Chef.
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break
The ability to follow HACCP guidelines and municipality regulations at all times.
The ability to follow clean as you go policy and keep work area clean at all times.
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
The ability and desire to proactively learn test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
The ability to maintain a cooperative working relationship with fellow heartist
The ability to perform other tasks or projects as assigned by hotel management and staff
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

Qualifications :

Minimum 4 to 5 Year with experience in North Indian South Indian & Continental cuisine
Diploma/Degree in Hotel Management
Creative and passionate about food and customer service
Excellent time & task management skills
Able to work in a high-pressure environment
Excellent interpersonal and communication skills; a team player.

Remote Work :

Employment Type :

Full-time

Knowledge & Experience in South Indian North Indian and Continental cuisine is mandatory. .Multicuisine experience is requiredThe ability to make requisitions of all items needed for the next day with the assistance of the Chef de Partie or senior chef on duty.The ability to prioritise plan and...

Knowledge & Experience in South Indian North Indian and Continental cuisine is mandatory. .Multicuisine experience is required
The ability to make requisitions of all items needed for the next day with the assistance of the Chef de Partie or senior chef on duty.
The ability to prioritise plan and organise your daily tasks in order to ensure on time delivery as required.
The ability to follow instruction and work closely with the Chef De Partie and Executive Chef.
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break
The ability to follow HACCP guidelines and municipality regulations at all times.
The ability to follow clean as you go policy and keep work area clean at all times.
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
The ability and desire to proactively learn test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
The ability to maintain a cooperative working relationship with fellow heartist
The ability to perform other tasks or projects as assigned by hotel management and staff
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

Qualifications :

Minimum 4 to 5 Year with experience in North Indian South Indian & Continental cuisine
Diploma/Degree in Hotel Management
Creative and passionate about food and customer service
Excellent time & task management skills
Able to work in a high-pressure environment
Excellent interpersonal and communication skills; a team player.

Remote Work :

Employment Type :

Full-time

Key Skills

Beauty And Fashion
EMC
Jewellery
Arabic English Translation
Business Analytics

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About Company

AccorHotel

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more

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