Commis - Tandoor

This Commis - Tandoor role involves assisting the production team in food preparation and performing related duties in the kitchen, ensuring adherence to high standards. Responsibilities include supporting the team, managing stock, minimizing food wastage, and maintaining strict hygiene and safety protocols. The role requires cooperation with catering and stewarding departments, adherence to recipes, and ensuring the quality and presentation of all food items. Compliance with HACCP procedures and hotel policies is essential.

Must Have

• Assist the Production team in food preparation and performing related duties in the Kitchen
• Responsible for work assigned by Sous Chef, Executive Chef or Chef de Partie
• Ensure HACCP procedures are followed and clear records are kept
• Exceed guest expectations in quality and service of food products
• Provide effective support to the team
• Cooperate with staff in each section for proper use of equipment and efficient task completion
• Maintain personal grooming and hygiene
• Liaise with Catering and Stewarding Departments professionally
• Identify optimal and cost effective use of resources
• Facilitate stock take and stock rotation for the assigned section
• Monitor operation to minimize food wastage and maintain cost effectiveness
• Adhere to all recipes, methods and instructions from the Executive Chef
• Ensure company and statutory hygiene standards are maintained
• Ensure preparation and presentation of food complies with standards
• Responsible for production, preparation and presentation of all food items
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct
• Coordinate operations with Department Coordinators, Supervisors and Managers
• Ensure to prevent the use of contaminated products in food preparation
• Ensure assigned Kitchen areas, equipments and utensils are kept as per standards
• Adhere to Novotel Chennai Chamiers Road policies and procedures
• Ensures that the workplace and storage areas remain clean and tidy
• Respects the instructions and safety guidelines for the equipment
• Applies the hotel's security regulations
• Respects the hotel's commitments to the "Environment Charter"

Perks & Benefits

• 8 Weekly off in a month
• Support to grow and learn every day
• Explore Accor’s limitless possibilities

Prime Function:

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by 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.

Key Responsibilities:

People 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.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management

• Adhere to all recipes, methods and instructions from the Executive Chef.
• 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.
• 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.
• Ensure to adhere to Novotel Chennai Chamiers Road policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment:

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.