Commis I - Continental Cuisine

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 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. People Management • 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. Financial Management • 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. Operational Management • 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 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 Chennai OMR policies and procedures at all times. • Handle additional responsibilities as and when delegated by the Management. • Minimum Primary school education • Minimum 1 year of relevant experience in a similar capacity • Oral proficiency in English language.