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COMMI 1 Jobs in Chennai - Maghis Cookery Pvt Ltd

Commi-1 North and South Indian

Maghis Cookery Pvt Ltd
experience-icon 1 to 3 Years
salary-icon Not disclosed
Expired

Posted: 30 Nov 16

Job Description

The Commis 1 is responsible for assisting the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.

  • Maintain clear communications with the Chef de Partie, including all relative internal communications.
  • To produce products as instructed by superior/senior staff.
  • He /She is to ensure a positive & professional working environment throughout the kitchens and upholding all culinary standards.
  • Monitor Kitchen maintenance and report any defects of operating equipment to Chef De Partie or Sous-Chef.
  • Report accidents, injuries and unsafe work conditions to direct supervisors.
  • Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
  • Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
  • Control breakage, spoilage and cost items.
  • Use equipment skillfully by following correct safe procedures e.g. knives machines.
  • Maintain positive relations with other staff and departments.
  • Capable of performing repetitious duties.
  • Perform other reasonable job duties as assigned by direct supervisors from time to time
  • Prepares and services all food items according to Lunch Box recipes and standards
  • Ensures consistency in taste and presentation of all food items.
  • Has the ability and flexibility to be scheduled for opening and closing shifts in the Lunch Box Production as well as weekends.   
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
  • Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef
  • Assumes responsibilities of the Chef de Partie in their absence
  • Performs other related duties as required

PACKAGE : 7000- Food & Accommodation

Job Particulars

Role chef cook
Education Diploma
Who can apply Experienced (1 to 3 Years)
Hiring Process Face to Face Interview
Employment TypeFull Time
Job Id252593
SkillsProduction
Locality Address Porur
Country India

About Company

Maghis Cookery Pvt Ltd

1.The Commis 1 is responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.

2. Maintain clear communications with the Chef de Partie, including all relative internal communications.
3. To produce products as instructed by superior/senior staff.
3. He /She is to ensure a positive & professional working environment throughout the kitchens and upholding all culinary standards.
4. Monitor Kitchen maintenance and report any defects of operating equipment to Chef De partie or Sous-Chef.
5. Report accidents, injuries and unsafe work conditions to direct supervisors.
6. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
7. Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
8. Control breakage, spoilage and cost items.
9. Use equipment skillfully by following correct safe procedures e.g. knives machines.
10. Maintain positive relations with other staff and departments.
11. Capable to perform repetitious duties.
12. Perform other reasonable job duties as assigned by direct supervisors from time to time

13.Prepares and services all food items according to Lunch Box recipes and standards

18.Ensures consistency in taste and presentation of all food items.

19.Has the ability and flexibility to be scheduled for opening and closing shifts in the Lunch Box Production as well as weekends.   

20.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

21.Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

22.Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

23.Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef

24.Assumes responsibilities of the Chef de Partie in their absence


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