Opening For Commie: 1(South Indian)

Kaalpanik Technologies LLP

• to maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.

• to ensure that all stocks are kept under optimum conditions.

• to assist with menus planning and costing

• ensure adequacy of supplies at the cooking stations

• to provide innovative menu ideas

• support the demi chef de partie or commis i in the daily operation and work.

• work according to the menu specifications by the jr. sous chef / chef de partie.

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

• control food stock and food wastages in his section.

• prepare the daily “mis-en-place” and food production in the dedicated sections & follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

• ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

• coordinate and participate with other sections of requirements and cleanliness.

education and experience:

• formal training in culinary arts.

• degree/diploma in food production from any reputed institute.

• must have at least 6 years practical culinary experience.

language skills:

• ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.

computer skills:

• working knowledge of various computer software programs including, but not limited to, word-processing, spreadsheets, and emails.

• Experience

  4 - 6 Years

• No. of Openings

  1

• Education

  Bachelor of Hotel Management

• Role

  Commie Chef 1

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  [ Male / Female ]

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Face interview location

  Mysore Road(Bangalore)