Pastry Chef

NOVOTEL; Hyderabad; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Accor is seeking an Executive Chef in Hyderabad to lead kitchen operations and culinary innovations. Reporting to the Executive Chef, you will ensure menu consistency, train staff, manage costs, and uphold safety standards in a fast-paced hotel environment.

You will oversee training, maintain quality, and collaborate with the Head Chef and Restaurant Manager to enhance guest satisfaction, while driving continuous improvement in food preparation and presentation.

Qualifications

• Minimum 3-4 years’ experience in a similar capacity.
• Strong passion for authentic, modern fusion cuisine.
• Able to work under pressure with leadership and supervisory skills.
• Good communication and customer contact skills; knowledge of health and food safety standards.

Responsibilities

• Ensure consistency in the preparation of all food items for à la carte according to hotel recipes and standards.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• Adhere to payroll costs and productivity within budgeted guidelines.
• Provide extensive hands-on training for all new and transferred colleagues.
• Ensure the cleanliness and maintenance of all work areas, utensils & equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback.
• Continually strive to improve food preparation and presentations.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Have full knowledge of all menu items, daily features and promotions.
• Work closely with other team members and Cooks in menu creation and overall guest experience improvement efforts.
• Maintain a safe work environment and complete the Weekly Preventative Maintenance Checklist.
• Train and develop kitchen employees and ensure ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague.
• Assume supervisory responsibilities during the absence of the Head Chef.
• Other duties as assigned

Skills

Leadership skills

Communication skills

Work under pressure

Fusion cuisine passion

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

Reporting to theExecutive Chef, responsibilities and essential job functions include but are not limited to the following:

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Managerto keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team membersand Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

Qualifications

Qualifications / Requirements

• Minimum 3-4years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Good communication and customer contact skills.
• Knowledge of food and health safety standards.

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