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Commis 2 (South Indian) at Accor
Kochi, kerala, India -
Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

0.0

Posted On

26 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Stocking, Equipment Handling, Safety Precautions, Basic Cooking Methods, Cutting, Mis-en-place, Recipe Adherence, Portion Control, Waste Minimization, Food Safety, Hygiene Standards, HACCP, Equipment Maintenance, Reporting Hazards, Service Oriented, Teamwork

Industry

Hospitality

Description
Job Description Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Profile Knowledge and Experience Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Competencies Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Primary responsibilities include stocking the assigned kitchen with raw materials daily, mastering basic cooking methods, and preparing food items according to standard recipes while controlling portions and minimizing waste. The role also requires maintaining equipment cleanliness and promptly reporting any safety hazards or equipment needing repair to the supervisor.