Commis III Italian chef jobs in Mumbai at Gipl

Looking for Commis III Italian chef, great opportunity for freshers. Great opportunity to learn pasta, pizza, salads, desserts. Work location will be Powai. Best opportunity to learn Italian cuisine.

Responsibilities:

Provide the highest and most efficient level of hospitality service to the hotel guests.

Works in the designated station as set by Executive Chef and/or Sous Chef.

Able to organize the assigned work area and efficiently put away orders.

Able to prepare and sell food within recommended time frames to meet Guest expectations.

Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves, and fryers.

Able to produce a quality product in a timely and efficient manner for the guests or staff.

Responsible for maintaining cleanliness, and sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipe and to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menu items by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.

Slices, grinds and cooks meats and vegetables using a full range of cooking methods.

Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking.

Set up the station with par stocks of menu items, and prepare the dishes designated for that station.

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Inform the Chef of excess food items for use in daily specials.

Keep the work area at all times in hygienic conditions according to the rules set by the hotel.

Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

As a Commis, you are also expected to comply with the conditions of the food hygiene policies.

Accepting store deliveries is also part of the Commis III Chef’s duties.

Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.

Control food stock and food costs in his section/kitchen.

Cook food and prepare top-quality menu items promptly.

Communicate assistance needed during busy periods.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques

Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P.

Follow and maintain cleanliness and good hygiene practices in the kitchen.

Operate kitchen equipment safely and responsibly.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.

To assist the chef with chopping, packing, and helping/learning with dishes.

Attend the training being conducted and implement it in daily operations and improve the quality of food.

You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.

Work according to the menu specifications by the Chef de Partie.

Need to be flexible and willing to help other departments at busy times as and when required.