About this role
Prime Function:
Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.Ensure to perform miscellaneous job-related duties as assigned.Ensure HACCP procedures are followed and clear records are kept at all times.Exceed guest expectations in quality and service of food productsAny matter which may effect the interests of hotel should be brought to the attention of the Management.Key Responsibilities:
People Management
Provide effective support to the team to enable them to provide a range of effective and efficient services.Ensure to exceed guest expectations in quality and service of the food products.Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.Financial Management
Identify optimal and cost effective use of the resources.Facilitate the stock take and stock rotation for the assigned section.Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.Operational Management
Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained.Ensure that the preparation and presentation of food complies with the standards.Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.Ensure to maintain appropriate grooming standards, hygiene and code of conduct.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 to prevent the use of contaminated products in any process of food preparation.To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere to Novotel & Ibis Bengaluru Techpark policies and procedures at all times.Handle additional responsibilities as and when delegated by the Management.Hygiene / Personal safety / Environment:
Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulationsRespects the instructions and safety guidelines for the equipment (s)he usesApplies the hotel's security regulations (in case of fire etc)Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. Knowledge and Experience
Minimum Primary school educationMinimum 1 year of relevant experience in a similar capacityOral proficiency in English language
Competencies
Strong leadership, interpersonal and training skillsGood communication and customer contact skillsResults and service oriented with an eye for detailsAbility to multi-task, work well in stressful & high-pressure situationsA team player & builderA motivator & self-starterWell-presented and professionally groomed at all times