Commi 1

Miros Hotels & Resorts; Mumbai Suburban; On-site; INR 450,000 - 650,000; Full time

Job summary

Miros Hotels & Resorts in Mumbai Suburban invites applications for an experienced kitchen professional to lead food preparation, plating, and quality control. The role focuses on maintaining high standards while coordinating with chefs and staff to ensure smooth kitchen operations.

You will manage inventory, enforce hygiene, control costs, collaborate with front-of-house, and drive culinary creativity to keep the menu vibrant and appealing.

Qualifications

• Oversee all aspects of food preparation, including cooking and plating.
• Monitor and maintain inventory levels; order ingredients as needed to minimize waste.
• Enforce strict hygiene and safety standards in the kitchen.
• Implement cost-control measures to maximize profitability while maintaining high quality, including portion control.
• Collaborate with front-of-house staff and management to ensure seamless service and guest satisfaction.
• Continuously explore new ingredients, techniques, and culinary trends to keep the menu fresh and exciting.

Responsibilities

• Oversee all aspects of food preparation, including cooking, seasoning, and plating, ensuring quality and consistency as directed by the Chef in-charge.
• Monitor and maintain inventory levels; order ingredients as needed to minimize waste and ensure freshness.
• Enforce strict hygiene and safety standards in the kitchen, including proper food handling and sanitation.
• Implement cost-control measures to maximize profitability while maintaining high quality, including portion control.
• Collaborate with front-of-house staff and management to ensure seamless service and guest satisfaction.
• Continuously explore new ingredients, techniques, and culinary trends to 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