Your Key Responsibilities:
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.
Inventory Management: Monitor and maintain inventory levels of food and supplies, ordering ingredients as needed to minimize waste and ensure freshness.
Hygiene and Safety: Enforce strict hygiene and safety standards in the kitchen, including proper food handling, sanitation, and cleanliness to meet health regulations.
Cost Control: Implement cost-effective measures to maximize profitability while maintaining high-quality standards, including portion control and waste reduction.
Collaboration: Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and guest satisfaction.
Creativity: Continuously explore current ingredients, techniques, and culinary trends to inspire creativity and keep the menu fresh and exciting

📌 Commi 1 Mumbai
🏢 Miros Hotels & Resorts
📍 Mumbai