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Job Description<br /><br /><ul><li>Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. </li><li>Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards. </li><li>Ensure to perform miscellaneous job-related duties as assigned. </li><li>Ensure HACCP procedures are followed and clear records are kept at all times. </li><li>Exceed guest expectations in quality and service of food products </li><li>Any matter which may affect the interests of hotel should be brought to the attention of the Management. </li><li>Provide effective support to the team to enable them to provide a range of effective and efficient services. </li><li>Ensure to exceed guest expectations in quality and service of the food products. </li><li>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.  </li><li>Maintain personal grooming and hygiene to ensure standards are maintained.  </li><li>Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. </li><li>Identify optimal and cost-effective use of the resources. </li><li>Facilitate the stock take and stock rotation for the assigned section.  </li><li>Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. </li><li>Adhere to all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. </li><li> Ensure that company and statutory hygiene standards are maintained. </li><li>Ensure that the preparation and presentation of food complies with the standards. </li><li>Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. </li><li>Ensure to maintain appropriate grooming standards, hygiene and code of conduct. </li><li>Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. </li><li> Ensure to to prevent the use of contaminated products in any process of food preparation. </li><li>To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. </li><li> Ensure to adhere to Novotel Kolkata Hotel &amp; Residences policies and procedures at all times. </li><li>Handle additional responsibilities as and when delegated by the Management. </li> </ul><br />Additional Information<br /><br /><p>Your team and working environment:<br />In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br />Note: Customization may be included for any specific local or legislative requirements, such as work permits<br />Our commitment to Diversity &amp; Inclusion:<br />We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. </p>