Commi 1

Miros Hotels & Resorts; Delhi; On-site; INR 900,000 - 1,400,000; Full time

Job summary

Miros Hotels & Resorts in Delhi is seeking a skilled kitchen professional to oversee daily operations in our busy culinary environment. You will lead food preparation, maintain quality, and ensure guest satisfaction through consistent plating and flavors.

Take ownership of inventory, hygiene, safety, and cost controls while collaborating with front-of-house teams to deliver seamless service and inspiring menus that reflect seasonal trends.

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