Job Description
OPERATIONAL
1. Communicates with Sous Chef to ensure follow up on any special problems, guest request etc.
2. Assists the Sous Chef in all the aspects of his duties and performs his/her duties in their absence.
3. Ensures that hygiene & sanitation standards of all food preparation equipment, food handlers and food preparation areas are maintained.
4. Prepares decorative food presentations, prepare centerpieces and attractively display the buffet.
5. Anticipates guest needs, handle guest enquires, and assists guests as needed.
6. Ensures the food cost for the hotel is at a minimum.
7. Responds appropriately in any hotel emergency or safety situation.
8. Performs other tasks or projects as assigned by hotel management and staff.
+. Reviews the findings of the microbiological analysis and takes suitable steps to maintain the hygiene standards.
10. Ensures that all the equipment are in proper working condition and to complete and follows up on work orders on items needing maintenance.
11. Ensures that all the Standard Recipe Cards are used for the preparation of the all the dishes so as to have a consistent product to meet guest expectations. Suggests any suggestions for the improvement in any Standard Recipe to Executive Chef / Executive Sous Chef
12. Ensures that the work stations are always clean and organized.
13. Strictly adheres to FIFO (First In First Out) system to ensure proper rotation and freshness of Food and Beverage Products.
14. Offers suggestions for energy conservations to the Executive Chef / Executive Sous Chef.
15. Ensures that there is minimum wastage of food.
16. Ensures that all the food items stored are neatly covered and tagged with correct date.
INTERPERSONAL
1. Is well versed with the general information about all the other Accor properties and is aware of all activities, packages, programmes and promotions within the hotel.
2. Ensures all staff strictly adheres to the Rules & Regulations established in the executive Handbook/guidelines and the Hotel’s policies.
3. Attends all the mandatory training programs and ensures attendance by all team members.
4. Ensures all the associates in the department maintain a high standard of personal appearance and hygiene at all times,
5. Keeps the staff informed of all the activities and social events happening in the hotel,
6. Maintains a cordial work atmosphere within the department.
7. Understands and Complies with the Company’s Corporate Code of Conduct.
8. Reports problems to Management with suggestions for resolution
+. Communicates well to ensure effective shift hand-over.
10. Familiarizes oneself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility.
11. Ensures security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
1. Communicates with Sous Chef to ensure follow up on any special problems, guest request etc.
2. Assists the Sous Chef in all the aspects of his duties and performs his/her duties in their absence.
3. Ensures that hygiene & sanitation standards of all food preparation equipment, food handlers and food preparation areas are maintained.
4. Prepares decorative food presentations, prepare centerpieces and attractively display the buffet.
5. Anticipates guest needs, handle guest enquires, and assists guests as needed.
6. Ensures the food cost for the hotel is at a minimum.
7. Responds appropriately in any hotel emergency or safety situation.
8. Performs other tasks or projects as assigned by hotel management and staff.
+. Reviews the findings of the microbiological analysis and takes suitable steps to maintain the hygiene standards.
10. Ensures that all the equipment are in proper working condition and to complete and follows up on work orders on items needing maintenance.
11. Ensures that all the Standard Recipe Cards are used for the preparation of the all the dishes so as to have a consistent product to meet guest expectations. Suggests any suggestions for the improvement in any Standard Recipe to Executive Chef / Executive Sous Chef
12. Ensures that the work stations are always clean and organized.
13. Strictly adheres to FIFO (First In First Out) system to ensure proper rotation and freshness of Food and Beverage Products.
14. Offers suggestions for energy conservations to the Executive Chef / Executive Sous Chef.
15. Ensures that there is minimum wastage of food.
16. Ensures that all the food items stored are neatly covered and tagged with correct date.
INTERPERSONAL
1. Is well versed with the general information about all the other Accor properties and is aware of all activities, packages, programmes and promotions within the hotel.
2. Ensures all staff strictly adheres to the Rules & Regulations established in the executive Handbook/guidelines and the Hotel’s policies.
3. Attends all the mandatory training programs and ensures attendance by all team members.
4. Ensures all the associates in the department maintain a high standard of personal appearance and hygiene at all times,
5. Keeps the staff informed of all the activities and social events happening in the hotel,
6. Maintains a cordial work atmosphere within the department.
7. Understands and Complies with the Company’s Corporate Code of Conduct.
8. Reports problems to Management with suggestions for resolution
+. Communicates well to ensure effective shift hand-over.
10. Familiarizes oneself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility.
11. Ensures security incidents in your operational area are reviewed and corrective measures implemented to prevent recurring incidents
💡 Quick Summary
Seeking a career-building opportunity? The CDP | Indian Cuisine position is now open for candidates interested in the Fresher Jobs sector. This role in Jodhpur offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Fresher Jobs is a plus.