COMMI 1 Jobs in Chennai - Maghis Cookery Pvt Ltd
Job Description
The Commis 1 is responsible for assisting the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
- Maintain clear communications with the Chef de Partie, including all relative internal communications.
- To produce products as instructed by superior/senior staff.
- He /She is to ensure a positive & professional working environment throughout the kitchens and upholding all culinary standards.
- Monitor Kitchen maintenance and report any defects of operating equipment to Chef De Partie or Sous-Chef.
- Report accidents, injuries and unsafe work conditions to direct supervisors.
- Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
- Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
- Control breakage, spoilage and cost items.
- Use equipment skillfully by following correct safe procedures e.g. knives machines.
- Maintain positive relations with other staff and departments.
- Capable of performing repetitious duties.
- Perform other reasonable job duties as assigned by direct supervisors from time to time
- Prepares and services all food items according to Lunch Box recipes and standards
- Ensures consistency in taste and presentation of all food items.
- Has the ability and flexibility to be scheduled for opening and closing shifts in the Lunch Box Production as well as weekends.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
- Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef
- Assumes responsibilities of the Chef de Partie in their absence
- Performs other related duties as required
PACKAGE : 7000- Food & Accommodation
Job Particulars
About Company
Maghis Cookery Pvt Ltd
1.The Commis 1 is responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
2. Maintain clear communications with the Chef de Partie, including
all relative internal communications.
3. To produce products as instructed by
superior/senior staff.
3. He /She is to ensure a positive &
professional working environment throughout the kitchens and upholding all
culinary standards.
4. Monitor Kitchen maintenance and report
any defects of operating equipment to Chef De partie or Sous-Chef.
5. Report accidents, injuries and unsafe
work conditions to direct supervisors.
6. Apply culinary skills to prepare meals,
with flavor, ingredients, temperature, presentations and quality consistent with
standards and guest expectations.
7. Correctly date and store food, sanitize
equipment and take other measures to ensure integrity and quality of food
product.
8. Control breakage, spoilage and cost
items.
9. Use equipment skillfully by following
correct safe procedures e.g. knives machines.
10. Maintain positive relations with other
staff and departments.
11. Capable to perform repetitious duties.
12. Perform other reasonable job duties as
assigned by direct supervisors from time to time
13.Prepares and services all food items according to Lunch Box recipes and standards
18.Ensures consistency in taste and presentation of all food items.
19.Has the ability and flexibility to be scheduled for opening and closing shifts in the Lunch Box Production as well as weekends.
20.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
21.Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
22.Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
23.Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef
24.Assumes responsibilities of the Chef de Partie in their absence