Commis 1

Experience: 3.5 years

Primary role entails planning and preparing creative recipes from Indian Cuisine with a focus on authenticity.

  • Work on food trial for menu changes enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Nutrition, Health, Storage as applicable to the area of the work place. 
  • Techniques in quantity food production and dispensing. Some experience in flight kitchen or banquet style kitchen is desired.
  • Excellent record of kitchen management.
  • Ability to spot and resolve problems efficiently.
  • Keep up with cooking trends and best practices.
  • Check freshness of food and ingredients.
  • Develop recipes and determine how to present the food.
  • Plan menus and ensure uniform serving sizes and quality of meals.
  • Inspect supplies, equipment, and work areas for cleanliness and functionality.
  • Order and maintain inventory of food and supplies needed to ensure efficient operations.

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