ü Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.

ü Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.

ü Ensure to perform miscellaneous job-related duties as assigned.

ü Ensure HACCP procedures are followed and clear records are kept at all times.

ü Exceed guest expectations in quality and service of food products

Any matter which may effect the interests of hotel should be brought to the attention of the Management.

ü Provide effective support to the team to enable them to provide a range of effective and efficient services.

ü Ensure to exceed guest expectations in quality and service of the food products.

ü 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. 

ü Maintain personal grooming and hygiene to ensure standards are maintained. 

ü Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

ü Identify optimal and cost effective use of the resources.

ü Facilitate the stock take and stock rotation for the assigned section.

ü Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. 

ü Adhere to all recipes, methods and instructions from the Executive Chef.

ü  Ensure that company and statutory hygiene standards are maintained.

ü Ensure that the preparation and presentation of food complies with the standards.

ü Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

ü Ensure to maintain appropriate grooming standards, hygiene and code of conduct.

ü Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

ü  Ensure to to prevent the use of contaminated products in any process of food preparation.

ü To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.

ü  Ensure to adhere to Novotel & Ibis Bengaluru Techpark policies and procedures at all times.

ü Handle additional responsibilities as and when delegated by the Management.