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    • Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
    • View all Rosetta Hospitality jobs - Goa jobs - Commis jobs in Goa
    • Salary Search: Commi I- South Indian salaries in Goa
    • We are looking for an experienced and hands-on Senior Chef de Partie (Senior CDP) to manage kitchen operations, maintain food quality, and ensure consistent…
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    • Experience Required:* 2–5 Years.
    • Qualification:* Relevant culinary experience; Hotel Management qualification preferred.
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    • Experience: 5-7 years of experience as a Commis I or junior DCDP in a reputed hotel or restaurant.
    • Quality Consistency: Ensure food meets restaurant standards…
    • Experience in South Indian Cuisine preferred.*.
    • If you have the passion for hospitality, strong guest-handling skills and a drive to deliver exceptional…
    • Ensure and prepare mise-en-place for banquetsand restaurant buffets as per the F.P.
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Commi I- South Indian
Rosetta Hospitality
Goa
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Job details

Pay information not provided
Goa

Full job description

TITLE : Commis 2
DEPARTMENT : Food & Beverage Production
REPORTS TO : Chef-de-Partie
________________________________________________________________________
General Responsibilities:
Ø Assist with mise-en-place for his/her assigned station/section.
Ø Ensure has acknowledged handovers from previous shifts.
Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
Ø Follows immaculate grooming standards in line with the resort’s grooming policy.
Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)
Specific Responsibilities:
Ø Does the mise-en-place according to the daily operational requirements.
Ø Maintain the cleanliness of the kitchen equipment on day to day basis.
Ø Produces simple food items.
Ø Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.
Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
Ø Strictly follows the procedure of portion control.
Ø Assists with checking and receiving raw and processed food items.
Ø Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.
Ø Clean and store equipment and upkeep the working stations.
Ø Responsible for maintaining the waste management.
Ø Actively pursuing cost-saving measures without affecting the quality of food.
Ø Follows HACCP standards and maintains personal hygiene.
Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
Ø Attends and participates in daily briefings and other departmental meetings as per schedule.
Ø Attends and participates in training sessions as per the departmental training scheduled.
Ø Carry out any reasonable duties as instructed by the Sous Chef.
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