COMMI I / II Chef- Vashi(Navi Mumbai)

Job Description:

Job Description:

• To prepare all types of food in a hygienic and qualitative manner as per the standard recipes to ensure maximum guest satisfaction and delight.
  
  
• Specialized in: Continental Cuisine majorly Italian, English, Latin American (European)

Key Responsibilities:

Kitchen Operations:

• To organize the assigned work area and efficiently put away orders.
• To prepare food within recommended time frames to meet Guest expectations.
• To operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• To maintain cleanliness, sanitation at the assigned work area.
• To Prepare ingredients for cooking, including portioning, chopping, and storing food.
• To cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• To slice, grind and cook meats and vegetables using a full range of cooking methods.
• To Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
• To Set-up the station with par stocks of menu items, and prepare the dishes designated for that station by checking the supplies and preparing list.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef / Unit Chef to ensure optimum service to guests.
• To wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• To minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Sous Chef / Unit Chef before leaving.
• Assists in providing on the job training & development of new cooks.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Behavioral Skill:

• Positive attitude, Customer Service Oriented, Polite, Mentoring.

Technical skills:

• Portioning
• Knife Skills
• Waste Management
• Food Preparation - Boiling, Roasting,
• Frying, Grilling, Steaming, Poaching,
• Simmering, Tandoor, etc.
• Serving Food - 1. Proper Portion 2.
• Serving Vessels & Plating.
• Use of kitchen equipment's.