Commi 1

Miros Hotels & Resorts; Ahmedabad District; On-site; INR 600,000 - 900,000; Full time

Job summary

Miros Hotels & Resorts in Ahmedabad is seeking an experienced Kitchen Chef to lead daily kitchen operations, ensuring quality and guest satisfaction. The role covers overseeing food prep, inventory, hygiene, cost control, and collaboration with front-of-house teams, while continually exploring new ingredients and culinary trends to keep the menu exciting.

Ideal candidates will have a strong background in high-standard hotel kitchens and a passion for culinary innovation in a dynamic hospitality

Responsibilities

• Oversee all aspects of food preparation, including cooking, seasoning, and plating, ensuring consistency and adherence to quality standards as per directed by Chef in-charge.
• Monitor and maintain inventory levels of food and supplies, ordering ingredients as needed to minimize waste and ensure freshness.
• Enforce strict hygiene and safety standards in the kitchen, including proper food handling, sanitation, and cleanliness to meet health regulations.
• Implement cost-effective measures to maximize profitability while maintaining high-quality standards, including portion control and waste reduction.
• Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
• Continuously explore new ingredients, techniques, and culinary trends to inspire creativity and keep the menu fresh and exciting

Job description

Your Key Responsibilities:

• 1. Food Preparation: Oversee all aspects of food preparation, including cooking, seasoning, and plating, ensuring consistency and adherence to quality standards as per directed by Chef in-charge.
• 2. Inventory Management: Monitor and maintain inventory levels of food and supplies, ordering ingredients as needed to minimize waste and ensure freshness.
• 3. Hygiene and Safety: Enforce strict hygiene and safety standards in the kitchen, including proper food handling, sanitation, and cleanliness to meet health regulations.
• 4. Cost Control: Implement cost-effective measures to maximize profitability while maintaining high-quality standards, including portion control and waste reduction.
• 5. Collaboration: Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
• 6. Creativity: Continuously explore new ingredients, techniques, and culinary trends to inspire creativity and keep the menu fresh and exciting