Sous Chef

NOVOTEL; Hyderabad; On-site; INR 600,000 - 900,000; Full time

Job summary

NOVOTEL Hyderabad is seeking an experienced Kitchen Supervisor to uphold the highest standards in menu execution and guest satisfaction. You will lead a dynamic culinary team, training new staff and ensuring consistency across all dishes according to brand recipes.

The role requires strong leadership, the ability to work under pressure, and a deep knowledge of food safety. You will collaborate closely with the Executive Chef and be involved in menu development and ongoing quality improvements.

Qualifications

• Strong leadership and supervisory capabilities
• Experience in kitchen training and staff development
• Excellent communication and guest interaction skills
• Knowledge of food safety and health standards
• Ability to work under pressure in a busy kitchen
• Attention to quality control and consistency

Responsibilities

• Ensure consistent preparation of all à la carte items according to hotel recipes and standards
• Ensure kitchen staff are aware of standards and expectations
• Adhere to payroll costs and productivity guidelines
• Provide extensive hands-on training for new and transferred colleagues
• Maintain cleanliness and maintenance of all work areas, utensils and equipment
• Follow kitchen policies, procedures and service standards
• Follow safety and sanitation policies when handling food and beverage
• Coordinate with Head Chef and Restaurant Manager on guest feedback and improvements
• Improve food preparation and presentation continuously
• Rotate products properly to minimize waste
• Know all menu items, daily features, and promotions
• Collaborate with team on menu creation and guest experience
• Maintain a safe work environment and complete maintenance checklists
• Mentor and develop kitchen staff and address training needs with leadership
• Cover supervisory duties during Head Chef's absence
• Perform other duties as assigned

Skills

Leadership

Training

Communication

Food safety

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.