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Bangalore, Basaveshwara Nagar, Gandhi Nagar
Commis 1 (First Cook) - Supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie. Organize and prepare mis en place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.
Requirements: two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
FOOD AND ACCOMMODATION, PF, ESIC, IS PROVIDED
SEGMENTS IN NEED: Indian/ South Indian/ Tandoor
|Experience||2 - 3 Years|
|Salary||2 Lac To 2 Lac 75 Thousand P.A.|
|Industry||Hotel / Restaurants / Travel / Airlines|
|Qualification||Higher Secondary, Other Bachelor Degree|
|Key Skills||Indian Cuisine South Indian Cuisine Tandoor Vegetables cutting skills cooking skills Non-Veg Cutting Skilld 4-5 Star Hotel Experience Commis 1 Chef|
|Contact Person||NITU SUVARNA|
|Address||204, Jasmine, Parijat Garden, G B Road|