Commis 1 Indian Cuisine
- Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.
- Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
- Checks the daily menus, function sheets, par stocks and mise en place lists.
- Records all recipes and procedures in own recipe book.
- Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
- Set up and maintain workstations and mise en place for daily operations.
- Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
- All other duties assigned by sous chefs and direct supervisors.
- Operate kitchen equipment safely and report any malfunction.
- Assist senior chefs (CDP, DCDP, Sous Chef) during busy service periods.
- Help train and guide junior commis when requested.
- Follow all hotel/restaurant policies, grooming standards, and instructions from supervisors.
Experience Needed
same position & currently working in hotel: 1 year (Required)
Required Skills
Soft skills
Time Management, Problem Solving, Teamwork
Values
Integrity, Accountability, Fun, Ownership, Leadership, Diversity, Quality first, Teamwork, Excellence, Fairness
Benefits
Staff accommodation, Staff transportation, Learning & development programmes, Career development, Hotel restaurant staff rate, Employee rate in all Wyndham hotels globally, Staff party
