Commis I

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Operation - Stock up the assigned kitchen with raw materials and ingredients on a daily basis - Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them  - Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station - Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage - Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)  - Clean and maintain all equipment within the food production area - Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.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 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 hotel policies and procedures at all times. - Handle additional responsibilities as and when delegated by the Management. - Minimum Primary school education - Minimum 1 year of relevant experience in a similar capacity - Oral proficiency in English language - WHAT IS IN IT FOR YOU: - Come As You Are - Work With Purpose - Grow, Learn and Enjoy - Explore Limitless Possibilities