Commi-II in Continental

OBJECTIVE / SUMMARY

To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.

PRINCIPAL ACCOUNTABILITY / JOB RESPONSIBILITY:

• The Commi-II has to play an important role in preparation, cooking and maintaining the quality food production.

• Responsible for daily mse-en-place and always maintain cleaniness.

• Keep work area at all times in hygienic conditions according to the rules set by hotel.

• Control food stock and food cost in his section.

• Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites.

• Ensure that minimum food watage and spoilage.

• Follow the instructions and recommendations from immediate superiors to complete the daily task.

• Their main job comprises of cooking on ranges and always hands on approach.

• Commis have to deliver food up to the satisfaction of guest.

• To maintain hygienic work place on daily basis.

• To prepare the food orders as per stipulated time specifications.

• To avoid any unnecessary wastages.

• To train new recruits and apprentices in his section and develop them to next level

• To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs.

• To maintain safe storage practices of all food items in storage as well as in rotation.

• To follow the departmental SOPs

• To know and follow the procedures and processes of FSSAI.

• To carry out their designated duties to the best of their abilities.

• To be honest and diligent in his work, showing dependability and enthusiasm for the team.

• Requisitioning, indenting and proper control of perishables as well as non-perishables.

• Maintain personal hygiene.

• Observe good work habits.

• To assist cdp/dcdp in scheduling of staff and work load.

• In addition to the above mentioned responsibilities, any other task assigned by Executive Chef or his nominee from time to time as per the operational requirements.

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