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    Chef De Cuisine - Chennai, India - Accor

    Accor
    Accor background
    Full time
    Description

    Company Description

    Novotel Chennai Chamiers Road

    City Centre, &, Anna Salai, near Boat Club, Rathna Nagar, Nandanam, Chennai, Tamil Nadu 600035

    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:

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