Role & responsibilities
Cooks under the supervision of Head-Cook and involve in the output across the categories of
cuisines and services
Give prepared plates the final touch for VIP patients/ visitors and whenever required
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas
and equipment in coordination with the Head Cook. Arrange for equipment procurement and
repairs if required
Always keeps abreast with latest cooking and food trends and best practices in the industry
and in the world
Handles all internal and external audits along with F&B manager
Keyskills: Indian Cuisine Commis Cooking Continental
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