karnataka commis Jobs – 86 Open Jobs Today

Commis II
AccorHotel —Bengaluru, Karnataka
- Weekend availability
- Management
- Diploma
- Restaurant experience
Quick apply
1h
Commi II & Commi III- Pastry
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Diploma
- Internship
- Kitchen experience
Quick apply
Commi I
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Rotational shift
- Restaurant
- Time management
Quick apply
Executive Chef - South Indian
The Residence Cafe —Bengaluru, Karnataka
- ₹24,833.08 - ₹35,000.00 a month
- Weekend availability
- Hospitality
- Cooking
- Team management
- Food provided
Quick apply
Commi II
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Time management
Quick apply
chef de partie
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Weekend availability
- Cooking
- Diploma
- Leadership
- Flexible schedule
Quick apply
Dough Artisan
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Time management
Quick apply

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Commi II & Commi III- Pastry
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
This is an entry-level role ideal for individuals looking to build a. Basic knowledge of baking and pastry techniques.
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Commis II

AccorHotel -
Bengaluru, Karnataka

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Job details

Full-time
1 hour ago

Qualifications

Management
Culinary Arts
Chef
Diploma
Restaurant experience
Hotel experience
Kitchen experience

Full job description

Company Description

WHY WORK FOR ACCOR??

Employee benefit card offering discounted rates at Accor hotels worldwide.
Develop your talent through Accor’s learning programs.
Opportunity to grow within your property and across the world!
Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

Job Description

Prime Function:

Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
Responsible for the work assigned by Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards.
Ensure to perform miscellaneous job-related duties as assigned.
Ensure HACCP procedures are followed and clear records are kept at all times.
Exceed guest expectations in quality and service of food products
Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

People Management

Provide effective support to the team to enable them to provide a range of effective and efficient services.
Ensure to exceed guest expectations in quality and service of the food products.
Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
Maintain personal grooming and hygiene to ensure standards are maintained.
Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

Identify optimal and cost effective use of the resources.
Facilitate the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management

Adhere to all recipes, methods and instructions from the Executive Chef/Sous Chef.
Ensure that company and statutory hygiene standards are maintained.
Ensure that the preparation and presentation of food complies with the standards.
Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
Ensure to to prevent the use of contaminated products in any process of food preparation.
To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
Ensure to adhere to Grand Mercure Bengaluru at Gopalan Mall policies and procedures at all times.
Handle additional responsibilities as and when delegated by the Management.

Other Terms & Conditions

a. During the course of your employment with the Hotel you may be required to stay back or work extended hours as and when the need arises during hotel operations against the responsibility assigned to you.
b. You might be required to do night shifts or be flexible to work in any shift as per the requirement of the department or the hotel.

Qualifications

Certificate or diploma in Culinary Arts / Professional Cookery (preferred)
1–2 years of kitchen experience, preferably in a hotel, restaurant, or catering environment

Additional Information

Ability to follow recipes, instructions, and kitchen procedures accurately
Willingness to work shifts, weekends, and holidays

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commis jobs in karnataka

Commis II

Commi II & Commi III- Pastry

Commi I

Executive Chef - South Indian

Commi II

chef de partie

Dough Artisan

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