Commis II

Key Responsibilities Food Preparation & Production

• Mise-en-place: Set up the workstation by gathering, washing, peeling, chopping, and portioning ingredients for a la carte and buffet services.
• Cooking: Operate kitchen equipment such as ovens, grills, fryers, and stoves to cook dishes according to standardized recipes.
• Plating: Portion and garnish food onto correct serving vessels adhering to luxury presentation standards.
• Cleanliness: Wash, sanitize, and disinfect work areas, knives, cutting boards, and heavy equipment after every shift.
• Temperature Checks: Monitor and record the temperatures of appliances (fridges/freezers) and cooked foods to prevent contamination.
• Compliance: Follow all local health codes, food safety regulations, and HACCP Guidelines.
• FIFO Method: Store and arrange food supplies using the First-In, First-Out (FIFO) method in refrigerators and dry stores.
• Labeling: Label, date, and tightly wrap all perishable items to avoid spoilage.
• Waste Control: Minimize food waste and report inventory shortages to the senior chef.

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Work Location: In person