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Summary

  • To be familiar with all food items on the outlet menu.
  • To prepare food products according to the standard required.
  • To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
  • To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
  • To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Head Chef.
  • To maintain the assigned station / section in a clean and orderly manner at all times.
  • To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
  • To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
  • To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
  • To be up to date with the availability of seasonal and new products on the market.

To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.

Qualifications

1 year of work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

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Confirmed 19 hours ago. Posted 28 days ago.

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