Job description

•  Stock up the assigned kitchen with raw materials and ingredients on a daily basis
•  Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
•  Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
•  Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
•  Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
•  Clean and maintain all equipment within the food production area
•  Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

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 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 Chennai OMR 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 regulations
•  Respects the instructions and safety guidelines for the equipment (s)he uses
•  Applies 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.)