Commis 2 - Indian

Key Responsibilities

• Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy
• Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures
• Ensure that equipment and materials are not left in dangerous state
• Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions
• In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Key Competencies:

• Minimum 3 years of experience in hands on cooking including:
• Experience in a high pressure catering environment, preferably in a commercial or industrial environment
• Experience in menu planning and production
• Experience in or exposure to bulk cooking
• Commitment to quality
• Able to work with a substantial level of accountability
• Able to work individually or in a team
• Ability to control food costs
• Creativity Eye for detail