Chef De Partie

Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport.  The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east).

GENERAL INFORMATION

Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108

Telephone number: +91 (0) 40 6625 0000

Website: https://all.accor.com/hotel/6687/index.en.shtml

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.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• 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.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.

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
• A motivator & self-starter
• Well-presented and professionally groomed at all times