Company Description
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
Join us and become a Heartist®.
Job Description
Prime Function
- Responsible for the efficient and profitable operation of the Continental Kitchen section assigned.
- Ensure that Novotel Lucknow standards are consistently applied in food preparation, presentation, cleanliness, and kitchen operations.
- Maintain the highest standards of hygiene, sanitation, and food safety in accordance with HACCP and company guidelines.
- Support the Sous Chef and Executive Chef in all phases of kitchen operations and menu execution.
- Ensure all Continental dishes are prepared according to established recipes, quality standards, and portion specifications.
- Monitor food quality, presentation, and consistency to ensure guest satisfaction and adherence to brand standards.
- Ensure proper storage, handling, and usage of food products to minimize wastage and maintain cost control.
- Maintain cleanliness and organization of the assigned section, equipment, and work areas at all times.
- Ensure that all kitchen records, temperature logs, and operational checklists are accurately maintained.
- Train, supervise, and guide Commis Chefs and Demi Chef de Parties to ensure continuous skill development and operational efficiency.
- Report any matter affecting food quality, guest satisfaction, safety, or the interests of the hotel to the management promptly.
- Collaborate with other departments to ensure smooth hotel operations and exceptional guest experiences.
Qualifications
Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
- Sound knowledge of Continental cuisine, food production techniques, and kitchen operations.
- Strong understanding of food safety, hygiene standards, and kitchen best practices.
Experience
- Minimum 2–3 years of experience as a Chef de Partie or Demi Chef de Partie in a reputed hotel, resort, or upscale restaurant.
- Experience in Continental cuisine is mandatory.
