MAYFAIR Hotels & Resorts

MHA/C-T/1893427
<ul>
<li>Food &amp; Beverage Production
</li>
<li>Lagoon, Bhubanswar
</li>
<li>Posted On 13 Oct 2026
</li>
<li>End Date 27 Oct 2026
</li>
<li>Required Experience 0 - 1 years
</li>
</ul>
Register and
<h2>Basic Section Basic Section</h2>
No. Of Openings1
BANDS
GradeS1
DesignationCommis III
Employment TypeRegular
Closing Date 27 Oct 2026
<h2>Organisational Organisational</h2>
EntityMAYFAIR Hotels &amp; Resorts Limited
UnitMAYFAIR Lagoon, Bhubaneswar
DepartmentFood &amp; Beverage Production
Sub DepartmentIndian - Tandoor
CountryIndia
StateOdisha
LocationLagoon, Bhubanswar
<h2>Skills</h2>
<h4>Skill</h4>
Hotel Management Hotels &amp; Restaurants
<h4>Minimum Qualification</h4>
Others
<h4>Working Language</h4>
EnglishHindiOdia
<h2>Job Description</h2>
OBJECTIVE / SUMMARY
To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.
PRINCIPAL ACCOUNTABILITY / JOB ACCOUNTABILITY:
<ul>
<li>The Commis-III has to play an important role in preparation, cooking and maintaining the quality food production.
</li>
<li>Responsible for daily mse-en-place and always maintains cleaniness.
</li>
<li>Keep work area at all times in hygienic conditions according to the rules set by hotel.
</li>
<li>Control food stock and food cost in his section.
</li>
<li>Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites.
</li>
<li>Ensure that minimum food watage and spoilage.
</li>
<li>Follow the instructions and recommendations from immediate superiors to complete the daily task.
</li>
<li>Their main job comprises of cooking on ranges and always hands on approach.
</li>
<li>Commis have to deliver food up to the satisfaction of guest.
</li>
<li>To maintain hygienic work place on daily basis.
</li>
<li>To prepare the food orders as per stipulated time specifications.
</li>
<li>To avoid any unnecessary wastages.
</li>
<li>To train new recruits and apprentices in his section and develop them to next level
</li>
<li>To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs.
</li>
<li>To maintain safe storage practices of all food items in storage as well as in rotation.
</li>
<li>To follow the departmental SOPs
</li>
<li>To know and follow the procedures and processes of FSSAI.
</li>
<li>To carry out their designated duties to the best of their abilities.
</li>
<li>To be honest and diligent in his work, showing dependability and enthusiasm for the team.
</li>
<li>Requisitioning, indenting and proper control of perishables as well as non-perishables.
</li>
<li>Maintain personal hygiene.
</li>
<li>Observe good work habits.
</li>
<li>To assist cdp/dcdp in scheduling of staff and work load.
</li>
<li>In addition to the above mentioned responsibilities, any other task assigned by Executive Chef or his nominee from time to time as per the operational requirements.
</li>
<li>Commis- III is usually a fresher or having a little experience, so it is duty of commi-1 to be a buddy trainer for them.
</li>
</ul>

Commis III- Tandoor

Commis III- Tandoor

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