Commi 1

Miros Hotels & Resorts; Dadri; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Miros Hotels & Resorts in India seeks a Kitchen Supervisor to oversee food preparation, inventory, hygiene, cost control, and cross-department collaboration.

You will drive menu creativity and ensure strict adherence to safety standards while maintaining profitability and guest satisfaction.

Ideal for an experienced culinary professional ready to lead a team in a high-volume hotel kitchen and contribute to seasonal menu planning.

Responsibilities

• 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.
• Inventory Management: Monitor and maintain inventory levels of food and supplies, ordering ingredients as needed to minimize waste and ensure freshness.
• Hygiene and Safety: Enforce strict hygiene and safety standards in the kitchen, including proper food handling, sanitation, and cleanliness to meet health regulations.
• Cost Control: Implement cost-effective measures to maximize profitability while maintaining high-quality standards, including portion control and waste reduction.
• Collaboration: Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
• Creativity: 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