Job Description

Primary Responsibilities

• Ensure food philosophy is maintained with a standardized product.
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Exceed guest expectations in quality and service of food products.

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
• Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
• Promote an environment of team work to facilitate the achievement of department and Novotel Hyderabad Airport objectives.
• Maintains relevant documentation for training needs and completion of sessions.

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 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

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