Commis

Miraj Group; Pune District, Mumbai; On-site; INR 240,000 - 420,000; Full time

Job summary

Miraj Group in Pune, Maharashtra is seeking a dedicated kitchen staff member to prepare and serve high-quality dishes under the guidance of the head chef. You will ensure standards for food preparation, presentation, and hygiene are consistently met, while maintaining daily requisition, inventory, and par stock.

You will follow SOPs, handle FIFO, temperature checks, labeling, and safety procedures, then attend training and meetings and help implement new menus to boost revenue.

Qualifications

• Daily requisition, inventory and par stock management.
• Adherence to SOP for temperature checks, labeling and FIFO.
• Ensuring food safety regulations and HACCP principles are followed.

Responsibilities

• Prepare and serve food with high quality under head chef guidance.
• Maintain hygiene, quality, presentation and storage standards.
• Monitor food costs, wastage and profitability per standards.
• Ensure daily checks for hygiene, quality and presentation are conducted.
• Attend meetings and training sessions as required.

Skills

Food preparation

Hygiene standards

Inventory management

Cost control

Safety procedures

HACCP knowledge

Team coordination

Job description

Role & responsibilities

• Preparing and serving food by ensuring the highest possible quality.
• Ensure that standards for food preparation and presentation are always met under guidance from head chef.
• To ensure that daily requisition, inventory and par stock are 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 preventing contamination and deterioration of any perishable item.
• To ensure that safety procedures related to evacuation, emergency response and fire are adhered to and complied with.
• Implementation of innovative menus and new promotional strategies to maximize revenue.
• To attend all meeting and training sessions as required.