Commi 1

Miros Hotels & Resorts; Hyderabad; On-site; INR 350,000 - 700,000; Full time

Job summary

Miros Hotels & Resorts in Hyderabad is seeking a kitchen professional to oversee food preparation, inventory, hygiene, and cost control while collaborating with front-of-house and management. The role emphasizes creativity to keep the menu fresh and exciting and ensures high quality and guest satisfaction.

The position requires adherence to health regulations and strong teamwork to deliver seamless dining experiences in a dynamic hotel setting.

Qualifications

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Responsibilities

• Oversee all aspects of food preparation, including cooking, seasoning, and plating to ensure quality.
• Monitor and manage inventory levels for food and supplies to minimize waste and ensure freshness.
• Enforce strict hygiene and safety standards in the kitchen to meet health regulations.
• Implement cost-control measures including portion control and waste reduction to maximize profitability.
• Collaborate with front-of-house and management to ensure seamless service and guest satisfaction.
• Continuously explore new ingredients, techniques, and trends to keep the menu fresh.

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