Commie2 -Hotel Industry

Key Responsibilities:

• Food Preparation: Prepare all ingredients required for cooking, including portioning, chopping, marinating, and storing food items according to safety and hygiene guidelines.
• Cooking & Execution: Prepare and cook all menu items by strictly following recipes, standard operating procedures, and yield guidelines to maintain consistency in taste, texture, and presentation.
• Recipe Adherence: Ensure every dish is prepared as per the standard recipe to maintain flavor consistency and portion control.
• Quality Control: Monitor food quality during preparation and cooking, ensuring freshness, accurate seasoning, correct cooking temperatures, and proper plating.
• Station Management: Set up and stock workstations with necessary supplies before service and maintain cleanliness throughout the shift.
• Food Storage: Store raw and cooked food properly to prevent cross-contamination, maintain freshness, and comply with food safety regulations.
• Inventory Assistance: Assist in monitoring inventory levels by reporting shortages or low-stock items to supervisors.
• Cleaning & Hygiene: Maintain a clean and organized kitchen area, equipment, and utensils, following safety and sanitation standards at all times.
• Team Collaboration: Work closely with other kitchen staff to ensure smooth kitchen operations and timely service during busy periods.