Commi 1

Miros Hotels & Resorts; Neral, Mumbai; On-site; INR 250,000 - 450,000; Full time

Job summary

Miros Hotels & Resorts in India’s Maharashtra region seeks an experienced kitchen professional to lead food preparation and ensure consistent quality across a la carte and banquet services.

You will manage inventory, enforce hygiene, control costs, collaborate with front-of-house, and drive menu creativity with seasonal ingredients.

Responsibilities

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