Chef de Cuisine

Fairmont Hotels & Resorts; Hyderabad; On-site; INR 600,000 - 900,000; Full time

Job summary

Accor in Hyderabad is seeking a seasoned culinary professional to lead Food & Beverage production planning. You will design menus for food and beverages, coordinate with the Executive Chef, and ensure service standards align with brand guidelines.

You will manage staff in the kitchen sections, oversee stock rotation, minimise waste, and uphold HACCP procedures. The role requires 4–5 years in the Culinary Department and a passion for delivering exceptional guest experiences.

Qualifications

• 4-5 years of experience in Culinary Department.
• Strong understanding of HACCP and kitchen operations.
• Ability to design menus and pair beverages.

Responsibilities

• Plan and design menus for food as well as beverages.
• Oversee stock and stock rotation for the assigned section.
• Monitor operation to ensure HACCP procedures are followed and records maintained.
• Liaise with Executive Chef to meet event objectives and uphold standards.

Job description

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Food & Beverage Production Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
• Liaise with Floor Managers to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipe’s.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
• Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
• Promote an environment of team work to facilitate the achievement of department and Accor objectives.
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
• Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
• Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

Additional Information

With 4-5 years of experience in Culinary Department