accorhotel
"Why work for Accor? 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" Prime Function: Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive 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 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 affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of F&B Services Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key Responsibilities: 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 /Chef de partie. 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 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 ibis, Mumbai Airport’s policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Health & Safety Responsibilities/ Duties Establish and maintain safe working conditions and practices following Accor Health, Safety and Environmental policies. Ensure all practicable steps are taken to maintain a safe work environment following Accor Health, Safety and Environmental policies. Ensure all staff within the department are fully conversant with departmental fire and evacuation procedures. Ensure all hazard are recorded and reported to the Management and that they are investigated appropriately with controls identified and reviewed. Implement Accor policy on prevention of Harassment/ Bullying in the Workplace according to guidelines. Ensure all protective clothing and equipment is provided to employees where necessary, maintained and they are train its use. Ensure all workplace accidents and incidents are reported accurately and promptly on the prescribed form, with appropriate investigation and corrective action taken. All serious harm accidents are reported to management immediately and within 7 days in writing. All new and transferring staff have training and ongoing supervision to ensure they have the knowledge and skills to perform work tasks in a safe manner. Rehabilitation support and assistance is provided to injured workers following Accor guidelines. Review and develop health and safety policy objectives and plans at least annually. Be proactive in keeping departmental health and safety records and information up to date. Ensue site visitor / contractor entry procedures are applied. Additional Responsibilities Towards Sustainable Development Occupational Health and Safety Employee Responsibility All employees to safeguard their health and safety and the health and safety of others, in the workplace. Replacement & Temporary Mission Be ready and responsible for any job, which may be assigned by the Management. Hygiene/ Personal Safety/ Environment Applies the Hotels’ Security Regulations (In case of Fire, etc) Applies the ISO 9001 Quality Certification requirements that impact his/her role. Respects the hotels commitments to the “Environment Charter” (saving energy, recycling, sorting waste, etc) and meets ibis ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. Educational Qualification Diploma / Certificate in Hotel Management or Culinary Arts from a recognized institute Basic Food Safety & Hygiene certification preferred Experience Minimum 1-3 years of experience in Indian kitchen operations Prior experience in a hotel or branded hospitality environment preferred Experience in buffet cooking and à la carte preparation Technical Skills Good knowledge of Indian cuisine & tandoor Ability to handle tandoor, curry section, and basic gravies preparation Knowledge of food preparation, portion control, and presentation standards Understanding of HACCP, hygiene, and kitchen safety practices