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 recent promotional strategies to maximize revenue.

- To attend all meeting and training sessions as required.

📌 Commis (Mumbai)
🏢 Miraj Group
📍 Mumbai