Commis I

<p>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.</p>

<p><strong>Operation</strong></p><ul><li>Stock up the assigned kitchen with raw materials and ingredients on a daily basis</li><li>Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them&#xa0;</li><li>Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station</li><li>Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage</li><li>Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)&#xa0;</li><li>Clean and maintain all equipment within the food production area</li><li>Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.</li></ul><p><strong>People Management</strong></p><ul><li>Provide effective support to the team to enable them to provide a range of effective and efficient services.</li><li>Ensure to exceed guest expectations in quality and service of the food products.</li><li>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.&#xa0;</li><li>Maintain personal grooming and hygiene to ensure standards are maintained.&#xa0;</li><li>Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.</li></ul><p><strong>Financial Management</strong></p><ul><li>Identify optimal and cost effective use of the resources.</li><li>Facilitate the stock take and stock rotation for the assigned section.</li><li>Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.</li></ul><p><strong>Operational Management</strong></p><ul><li>Adhere to all recipes, methods and instructions from the Executive Chef.</li><li>Ensure that company and statutory hygiene standards are maintained.</li><li>Ensure that the preparation and presentation of food complies with the standards.</li><li>Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.</li><li>Ensure to maintain appropriate grooming standards, hygiene and code of conduct.</li><li>Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.</li><li>Ensure to prevent the use of contaminated products in any process of food preparation.</li><li>To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.</li><li>Ensure to adhere hotel policies and procedures at all times.</li><li>Handle additional responsibilities as and when delegated by the Management.</li></ul>

<ul><li>Minimum Primary school education</li><li>Minimum 1 year of relevant experience in a similar capacity</li><li>Oral proficiency in English language</li></ul>

<ul><li><strong>WHAT IS IN IT FOR YOU:</strong></li><li>Come As You Are</li><li>Work With Purpose</li><li>Grow, Learn and Enjoy</li><li>Explore Limitless Possibilities</li></ul>