COMMI-I-II-Continental - Responsibilities Target Vs Production maintainProduction process QualityWastage ControlFresh kitchen production managementCreating recipesHeading CKInternal and external coordination for order anddispatchProcess AuditSupporting HR department for CK relatedrequirementsManaging production and wastage reportManpower utilization reportProduct preparation
Supporting head chef
Keeping quality check
SOP check
Team coordination
Supporting new menu planning
Wastage and production monitoring
Support internal and external coordinationPrepare special meals or substitute items.
Regulate temperature of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator.
Ensure proper portion, arrangement, and food garnish.
Maintain food logs.
Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods.
Inform Chef of excess food items for use in daily specials.
Inform Food & Beverage service staff of menu specials and out of stock menu items.
Ensure the quality of the food items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Anticipate and address guests service needs.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Desired Candidate Profile Hotel Management Graduate Perks and Benefits NegotiableInterested candidates share resume - [email protected]
Pay: ₹9,924.16 - ₹25,424.56 per month
Benefits:
- Flexible schedule
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
