Crowne Plaza Today, Gurugram
Website:
crowneplaza.com
Job details:
Company Description Crowne Plaza Kochi is an internationally recognized hotel located on the NH 47 Bypass, offering convenient access to the airport, central business district, Fort Kochi, backwaters, and nearby beaches. The hotel features 269 spacious guest rooms and suites with panoramic views of the backwaters and the city. Guests can experience a range of authentic culinary outlets, extensive spa and leisure facilities, and modern amenities. With high-tech meeting spaces accommodating up to 900 attendees, the property serves business, leisure, and event travelers. The tranquil waterfront setting and comprehensive services make Crowne Plaza Kochi a preferred employer for hospitality professionals seeking growth and exposure to an international brand.
Role Description The Commis I / Commis II (South Indian) role at Crowne Plaza Kochi is a full-time, on-site position based in Kochi. The role involves preparing and cooking South Indian dishes to brand and quality standards, supporting the Chef de Partie and kitchen team in daily operations. Responsibilities include mise en place, portioning, and plating food, maintaining high levels of hygiene and safety, and ensuring timely service during breakfast, lunch, and dinner. The Commis I / Commis II will assist in inventory control, proper storage of ingredients, and adherence to standard recipes. The role also includes collaborating with colleagues, responding to guest preferences where required, and contributing to continuous improvement in the culinary offering.
Qualifications
- Strong Food Preparation and Cooking skills, with proficiency in South Indian cuisine.
- Solid Culinary Skills, including knowledge of ingredients, techniques, and traditional South Indian recipes.
- Commitment to Hygiene and food safety standards, including proper sanitation and handling practices.
- Effective Communication skills for coordinating with kitchen and service teams.
- Previous experience in a hotel , preferably in South Indian or regional Indian cuisine.
- Relevant culinary education or professional certification is an advantage.
- Ability to work in a fast-paced environment, including shifts, weekends, and holidays.
- Attention to detail, reliability, and a willingness to learn and follow brand standards.
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