Primary Responsibilities 
•    Ensure food philosophy is maintained with a standardized product.
•    Maintain cost effectiveness by maintaining profitability in all areas.
•    Constantly evaluate systems to facilitate improvement where possible.
•    Ensure HACCP procedures are followed and clear records are kept at all times.
•    Ensure the highest standard in preparation of food production and delivery.
•    Exceed guest expectations in quality and service of food products.

Operational Management
•    Check all equipment prior to service where applicable.
•    Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.  
•    Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained. 
•    Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
•    Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
•    Promote an environment of team work to facilitate the achievement of department and Novotel Hyderabad Airport objectives.  
•    Maintains relevant documentation for training needs and completion of sessions. 

Knowledge and Experience
•    Minimum Primary school education
•    Additional certification(s) from a reputable Culinary school will be an advantage
•    Minimum 3 years of relevant experience in a similar capacity
•    Good reading, writing and oral proficiency in English language
•    Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies
•    Strong leadership, interpersonal and training skills
•    Service oriented with an eye for details
•    Ability to work well in stressful & high-pressure situations
•    A team player & builder