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Hiring for Commis

1.00 to 3.00 Years   Mumbai City   25 Nov, 2021
Job LocationMumbai City
EducationNot Mentioned
SalaryNot Disclosed
IndustryHotel / Restaurant
Functional AreaSales / BD
EmploymentTypeFull-time

Job Description

Basic Function:Entry level position in Food & Beverage PreparationRequirements:

  • Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures.
  • Able to work in a fast-paced environment with speed and quality.
  • Great personal hygiene and grooming standards.
  • Should be able to communicate, read and write clearly and effectively.
  • Good level of creativity and good organizational skills.
Major ResponsibilitiesGeneral
  • Executes all tasks assigned by his/her superiors
  • Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
  • Attends all scheduled training sessions
  • Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
Departmental
  • Cleans and handles initial processing of raw product
  • Prepares mise-en-place, bases and ingredients, stocks, dressings etc.
  • Assists and trains with line cooks
  • Maintains high standards of food hygiene and storage as well as kitchen cleanliness
  • Successfully completes Safe Step Training certification
Specific Responsibilities and TasksGeneral
  • Adheres to the Hotels code of conduct and grooming & hygiene standards
  • Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
  • Actively participates in briefings and meetings
  • Maintains a clean and orderly work area and promotes a safe working environment
  • Performs any additional duties as assigned
Departmental
  • Checks the mis-en-place to ensure an adequate supply of materials for the shift and bring up to par those items needed. Sets up the station by obtaining all equipment and materials needed.
  • Prepares all mis-en-place needed for station and prepares station for service. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
  • Slices, grind and cooks meats and vegetables using a full range of cooking methods.
  • Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
  • Properly breaks down the station by storing foods properly and carefully after labeling them. Turns off all equipment ensuring no safety hazard has been left behind.
  • Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
  • Ensures safe and correct use of equipment, tools and machinery
  • Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
  • Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.
  • Performs other tasks or projects as assigned by hotel management and staff.
, Basic Function:Entry level position in Food & Beverage PreparationRequirements:
  • Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures.
  • Able to work in a fast-paced environment with speed and quality.
  • Great personal hygiene and grooming standards.
  • Should be able to communicate, read and write clearly and effectively.
  • Good level of creativity and good organizational skills.
Major ResponsibilitiesGeneral
  • Executes all tasks assigned by his/her superiors
  • Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
  • Attends all scheduled training sessions
  • Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
Departmental
  • Cleans and handles initial processing of raw product
  • Prepares mise-en-place, bases and ingredients, stocks, dressings etc.
  • Assists and trains with line cooks
  • Maintains high standards of food hygiene and storage as well as kitchen cleanliness
  • Successfully completes Safe Step Training certification
Specific Responsibilities and TasksGeneral
  • Adheres to the Hotels code of conduct and grooming & hygiene standards
  • Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
  • Actively participates in briefings and meetings
  • Maintains a clean and orderly work area and promotes a safe working environment
  • Performs any additional duties as assigned
Departmental
  • Checks the mis-en-place to ensure an adequate supply of materials for the shift and bring up to par those items needed. Sets up the station by obtaining all equipment and materials needed.
  • Prepares all mis-en-place needed for station and prepares station for service. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
  • Slices, grind and cooks meats and vegetables using a full range of cooking methods.
  • Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
  • Properly breaks down the station by storing foods properly and carefully after labeling them. Turns off all equipment ensuring no safety hazard has been left behind.
  • Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
  • Ensures safe and correct use of equipment, tools and machinery
  • Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
  • Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.
  • Performs other tasks or projects as assigned by hotel management and staff.
,

Keyskills :
take ordershotel managementcode of conductfood preparationquality standardsprofessional mannercomputer skillsfood beverage

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