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    Chef De Cuisine - Chennai, India - AccorHotel

    AccorHotel
    AccorHotel Chennai, India

    1 week ago

    Default job background
    Full time
    Description
    Job Description

    Main Duties:

    Administration: Requisitions food orders from store room and daily market list

    Customer Service: Ensure that guests have service up to standards as of Novotel.

    Financial:. Responsible for all food product related cost.

    Operational:

    1. Assist in planning menus being innovative and creative with current market trends
    2. Preparation of cold and hot dishes, desserts and all other foods.
    3. Maintains proper food quality in accordance with standardized company procedures including spec sheets and recipes.
    4. Requisitions all necessary food items from store room.
    5. Prepares advance preparation for next day and for the next shift.
    6. Maintains clean and orderly work area.
    7. Attends all kitchen meeting and training as requested.
    8. Expected to carry out all reasonable requests by Management which the associate is capable of performing.
    9. Understands job descriptions of other working colleagues.
    10. Supervise and assist in total food production.
    11. Attends Executive Sous Chef meetings when required.
    12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering.
    13. Ensures all banquet functions are served on time and quality and food is sufficient.
    14. Is well groomed and takes care of personal hygiene

    Personnel: Establish rapport among co-employees at all levels and training.

    Other Duties: Any other duties as may be assigned from time to time

    Occupational Health & Safety:

    Employee Responsibility

    All employees to safeguard their health and safety, and the health and safety of others, in the workplace.

    Qualifications

    Qualifications


    • Bachelor's Degree, or any related Culinary degree.

    • Minimum of 2 years of experience in similar capacity, industry and culinary management experience.

    • Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.

    • Eye for detail to achieve operational excellence

    • Passion for leadership and teamwork

    • Excellent guest service skills

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