Commis- South Indian

Organization- Hyatt Centric Candolim Goa Summary

• To be familiar with all food items on the outlet menu.
• To prepare food products according to the standard required.
• To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
• To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
• To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
• To maintain the assigned station / section in a clean and orderly manner at all times.
• To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
• To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
• To be up to date with the availability of seasonal and new products on the market.
• To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

Qualifications Graduate