Commis- South Indian
Indiana, United States2d ago
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Skills
About the role
§ To be familiar with all food items on the outlet menu.
§ To prepare food products according to the standard required.
§ To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
§ To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
§ To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
§ To maintain the assigned station / section in a clean and orderly manner at all times.
§ To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
§ To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
§ To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
§ To be up to date with the availability of seasonal and new products on the market.
§ To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
§ To be familiar with all food items on the outlet menu.
§ To prepare food products according to the standard required.
§ To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
§ To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
§ To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
§ To maintain the assigned station / section in a clean and orderly manner at all times.
§ To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
§ To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
§ To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
§ To be up to date with the availability of seasonal and new products on the market.
§ To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.