National under local employment status (or Foreigner already entitled to be recruited for this role)
Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : No Status Full Time Anticipated Start Date 23-10-2018
Level of Education Vocational education Areas of study Hospitality Management Professional experiences 3 to 5 years Languages essential English
Essential and optional requirements
Ensure that all dishes are prepared according to the recipe and to the correct quantity.
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 / Executive Sous Chef / 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.
Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
Identify optimal, cost effective use of the resources and educate the team on the same.
Monitor the operations of the assigned function to ensure that the food wastage is minimized.
You contribute to the restaurant service and the quality of production by managing your own section. You work autonomously to prepare dishes according to technical fact sheets.
You manage the work of the kitchen aids. You are in charge of one area of the kitchen and oversee its organisation, coordination and service.
Responsible for the efficiently and profitable functioning of the Kitchen assigned.
Ensure that Novotel Visakhapatnam Varun Beach 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 / Executive Sous Chef / 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 affect the interests of Novotel Visakhapatnam Varun Beach should be brought to the attention of the Management
At Novotel, we grow faster
Feel fully responsible, be autonomous, adaptable, professional, have a love of adventureand a desire to stretch your limits : that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s successis due to the professionalism and enthusiasm of its 30 000 employees whohave been embodying the brand’s ideals for over 40 years.
DNA of the brand, innovation is at the heart of the promise made to employees : "At Novotel, we grow faster" . To transform this promise into reality, Novotelhas implemented a unique human resources policy declined around five mainprofessional career paths.
Novotel accompanies each employee throughout their career.Integration, geographic mobility, bridging provision, skills development everyoneis given the opportunity to progress quickly and go further. Impossible is not Novotel.