Commis

Miraj Group; Hyderabad; On-site; INR 300,000 - 600,000; Full time

Job summary

Miraj Group in Hyderabad, India is seeking a kitchen professional to prepare and serve high-quality dishes under the guidance of the head chef. The role requires maintaining inventory, FIFO practices, hygiene, and cost control in a fast-paced kitchen environment.

The candidate will implement innovative menu ideas, ensure safety procedures, attend training sessions, and contribute to promotions to maximize revenue across all service areas.

Responsibilities

• To prepare and serve food by ensuring the highest possible quality.
• Ensure that standards for food preparation and presentation are met at all time under guidance from head chef.
• To ensure that daily requisition, inventory and par stock is maintained.
• To ensure that food cost, wastage and profitability are maintained as per standards.
• To ensure that daily checks are conducted for hygiene, food quality, presentation and storage are maintained.
• To ensure that the SOP is adhered, with relation to temperature check, food sorting, labeling, first in first out (FIFO).
• To ensure that the opening and closing is done as per the checklist so that no point is missed out and coverage of standard across all areas is maintained.
• To be aware of the food safety regulations governing the entire preparation area. Working knowledge of HACCP must be practiced to prevent contamination and deterioration of any perishable item.
• To ensure that safety procedures related to evacuation, emergency response and fire are adhered and complied with.
• Implementation of innovative menu and new promotional strategies to maximize revenue.
• To attend all meeting and training sessions as required.

Job description

Role & responsibilities

• To prepare and serve food by ensuring the highest possible quality.
• Ensure that standards for food preparation and presentation are met at all time under guidance from head chef.
• To ensure that daily requisition, inventory and par stock is maintained.
• To ensure that food cost, wastage and profitability are maintained as per standards.
• To ensure that daily checks are conducted for hygiene, food quality, presentation and storage are maintained.
• To ensure that the SOP is adhered, with relation to temperature check, food sorting, labeling, first in first out (FIFO).
• To ensure that the opening and closing is done as per the checklist so that no point is missed out and coverage of standard across all areas is maintained.
• To be aware of the food safety regulations governing the entire preparation area. Working knowledge of HACCP must be practiced to prevent contamination and deterioration of any perishable item.
• To ensure that safety procedures related to evacuation, emergency response and fire are adhered and complied with.
• Implementation of innovative menu and new promotional strategies to maximize revenue.
• To attend all meeting and training sessions as required.