Walk-in | Commis

Miraj Group; Hyderabad; On-site; INR 223,000 - 446,000; Full time

Job summary

Miraj Group in Hyderabad is seeking a culinary professional to prepare and serve food while ensuring the highest quality. You will follow head chef guidance to meet standards for preparation and presentation across all stations.

Responsibilities include maintaining daily requisition, inventory and par stock, controlling food cost and wastage, and performing hygiene checks. You will implement SOPs on temperature control, labeling, and FIFO.

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.