Commis I Indian/Tandoor

General Responsibilities

Assist with mise-en-place for his/her assigned station/section

Ensure has acknowledged handovers from previous shifts

Maintains the orderliness and cleanliness of the work stations, buffet area, etc,

Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort

Follows immaculate grooming standards in line with the resorts grooming policy

Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities

Produces food of high quality according to standard recipes

Assists with the production and presentation of different dishes

Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff

Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion

Operation of the various equipment as provided in the respective working area

Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment

Take responsibility for the cleanliness of the working areas and equipment

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

Establishes and maintains effective employee working relationships

Attends daily briefings, training, and other meetings as scheduled

Performs related duties and special projects as assigned

Initiate action to correct a hazardous situation and notify supervisors of potential dangers

Log security incidents and accidents following resort requirements

Responsible for maintaining the waste management

Actively pursuing cost-saving measures without affecting the quality of food

Follows HACCP standards and maintains personal hygiene

Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance

Carry out any reasonable duties as instructed by the Sous Chef