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Location

Hyderabad | India

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Job description

Hotel Name

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Primary Responsibilities

- Responsible for the efficiently and profitable functioning of the Kitchen assigned.
- Ensure that Novotel Hyderabad Airport standards are applied to the production of food and the cleanliness of the kitchen and equipment.
- Ensure that the hygiene standards are maintained by the team in accordance with set standards.
- Support the Executive Chef and Sous Chef in all phases of the kitchen's operations.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

Operational Management

- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Restaurant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Handle additional responsibilities as and when delegated by the Management.

Qualifications

Knowledge and Experience
- Minimum Primary school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 2 years of relevant experience in a similar capacity
- Good reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies
- Strong leadership, interpersonal and training skills
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder

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Job tags

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Salary