Primary Responsibilities
- Responsibilities include direction and supervision of the kitchen team while ensuring highestlevel of quality and consistency in preparation and presentation of dishes as per the standards.
- Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
- Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.
Food & Beverage Production Planning
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
- Ensure stock levels are maintained by calculating inventory ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
People Management
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management
- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal cost effective use of the resources and educate the team on the same.
Qualifications :
Knowledge and Experience
- Minimum Primary school education / Hotel Management
- Minimum 1 year of relevant experience in a similar capacity
- Oral proficiency in English language
Competencies
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Selfmotivated and energetic
- Wellpresented and professionally groomed at all times
Remote Work :
No
Employment Type :
Fulltime