Commis

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• Duties include assisting the Production team
  in food preparation and performing related duties in
  the Kitchen.
• Responsible for the work assigned by Executive Sous Chef,
  Executive Chef or Chef de Partie in any section of the kitchen as per
  the standards.
• Ensure to perform miscellaneous job-related duties
  as assigned.
• Ensure HACCP procedures are followed and clear records
  are kept at all times.
• Exceed guest expectations in quality and service
  of food products
• Any matter which may affect the interests of hotel
  should be brought to the attention of the Management.
• Provide effective
  support to the team to enable them to provide a range of effective and efficient
  services.
• Ensure to exceed guest expectations in quality and service
  of the food products.
• Cooperate with staff in each section as assigned
  by the Executive Chef to ensure the proper use of equipment and efficient
  completion of all tasks.Â
• Maintain personal grooming and hygiene
  to ensure standards are maintained.Â
• Liaise with the Catering
  and Stewarding Departments in a professional manner to ensure event objectives
  are achieved and standards are maintained at all times.
• Identify optimal
  and cost-effective use of the resources.
• Facilitate the stock take
  and stock rotation for the assigned section.Â
• Monitor the operation
  to ensure that food wastage is minimized and to maintain cost effectiveness
  and profitability in all areas.
• Adhere to all recipes, methods
  and instructions from the Executive Chef / Executive Sous Chef.
• Â Ensure
  that company and statutory hygiene standards are maintained.
• Ensure
  that the preparation and presentation of food complies with
  the standards.
• Responsible for the production, preparation
  and presentation of all food items, in the assigned function, to ensure highest
  quality at all times.
• Ensure to maintain appropriate grooming standards,
  hygiene and code of conduct.
• Coordinate operations with Department
  Coordinators, Supervisors and other Departmental Managers to ensure operational
  readiness, efficiency in resource utilization, and the prompt delivery
  of services.
• Â Ensure to to prevent the use of contaminated products
  in any process of food preparation.
• To ensure that the assigned Kitchen
  areas, equipments and utensils are always kept as per the standards.
• Â
  Ensure to adhere to Novotel Kolkata Hotel & Residences policies and procedures
  at all times.
• Handle additional responsibilities as and when delegated
  by the Management.