Commis I (garde Manger) Job in The Indian Hotels Company Limited

Job Responsibilities

1. Assists Chef-de-Parties in taking on such responsibilities as assigned from time to time by his supervisor. Performs according to the requirements of the supervisors, recipe standards and specifications. Prepare mis-en-place as required by the daily menu, maintains his work area in a clean and orderly condition at all times.
2.Advises Supervisor on items in short supply and picks up the same as needed from storage areas after getting approved requisitions.
3.Assigned such duties on temporary basis as may be required by the Chef. He is freely transferable to any job in any other station, at any time without advance notice.
4.Uses Hotel equipment, utensils and supplies as directed by his supervisors and is accountable for the proper care and handling of all times entrusted to him.

5. Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.

6. Supervises daily shift operations and oversees production and preparation of culinary items.

7. Opens and closes kitchen shifts and ensures completion of assigned duties.

8. Maintains food handling and sanitation standards.

9. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

10. Assists with developing menus and promotions.

11. Operates all department equipment as necessary and reports malfunctions.

12. Purchases appropriate supplies and manages food and supply inventories according to budget.

13. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

In addition to the above mentioned duties and job functions any other assignment given occasionally or on a daily basis by the immediate supervisor or the Management.