Commis II; South Indian

Position: Commis II (South Indian)
Location: Panjim

Ø Does the mise-en-place according to the daily operational requirements.
Ø Maintain the cleanliness of the kitchen equipment on day to day basis.
Ø Produces simple food items.
Ø Assist his superiors by performing duties in all kinds of cooking like roasting, grilling, blanching, etc. of vegetables, potatoes, meat, poultry, fish and seafood.
Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
Ø Strictly follows the procedure of portion control.
Ø Assists with checking and receiving raw and processed food items.
Ø Maintains the storage criteria at the refrigerator, walk-in, freezer and dry stores.
Ø Clean and store equipment and upkeep the working stations.
Ø Responsible for maintaining the waste management.
Ø Actively pursuing cost-saving measures without affecting the quality of food.
Ø Follows HACCP standards and maintains personal hygiene.
Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
Ø Attends and participates in daily briefings and other departmental meetings as per schedule.
Ø Attends and participates in training sessions as per the departmental training scheduled.
Ø Carry out any reasonable duties as instructed by the Sous Chef.