Commi 1

Miros Hotels & Resorts; Chennai District; On-site; INR 400,000 - 560,000; Full time

Job summary

Miros Hotels & Resorts is seeking a proactive chef to lead daily kitchen operations in Chennai. You will oversee food preparation, ensure quality and presentation, and work closely with management to maintain high standards of service and guest satisfaction.

The role emphasizes cost control, hygiene, and collaboration with other departments to deliver an exceptional dining experience.

Responsibilities

• Food preparation oversight including cooking, seasoning and plating as directed by Chef in-charge to ensure consistency and quality.
• Inventory management to monitor levels and order ingredients to minimize waste and ensure freshness.
• Enforce hygiene and safety standards in the kitchen, including proper food handling and sanitation to meet health regulations.
• Cost control through portion control and waste reduction to maximize profitability while maintaining quality.
• Collaborate with front-of-house staff and management to ensure seamless service and guest satisfaction.
• Continuously explore new ingredients and techniques to keep the menu creative 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