Commis - I

Accorhotel; Hyderabad; On-site; INR 300,000 - 450,000; Full time

Job summary

Novotel Hyderabad Airport is seeking a kitchen attendant to support the Production team in food preparation and related duties. You will work under the direction of the Executive Chef and other senior kitchen staff to maintain high standards of quality and hygiene.

Ideal candidates have at least 1 year of relevant experience, good English, and a professional groomed appearance to help deliver excellent guest experiences in a busy hotel environment.

Qualifications

• Minimum 1 year of relevant experience in a similar capacity.
• Oral proficiency in English language.

Responsibilities

• Assist Production team in food preparation and related kitchen duties.
• Follow directions from Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any kitchen section.
• Perform miscellaneous job-related duties as assigned.
• Adhere to HACCP procedures and maintain clear records.
• Exceed guest expectations in quality and service of food products.
• Report any matters affecting Novotel Hyderabad Airport to management.

Skills

Teamwork

Attention to detail

Customer service

Professional grooming

Service oriented

Education

Primary school education

Hotel Management

Job description

Primary Responsibilities

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous 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 products
• Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

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.

Knowledge and Experience

• Minimum Primary school education / Hotel Management
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language

Competencies

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times