Company Description

Strategically located in the heart of the IT corridor- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of up-to-date day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.

Nearby to corporate offices- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations.

Job Description

Key Responsibilities

Kitchen Planning

- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.

People Management

- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.




- Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal, cost-effective use of the resources and educate the team on the same.

Operational Management

- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.

Qualifications

-
Diploma or certification in Culinary Arts or equivalent.

- Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.

- Strong knowledge of Western cuisine techniques and ingredients.

- Good understanding of food hygiene and safety standards.

- Ability to work under pressure and in a fast-paced environment.

- Positive attitude, team player, and willingness to learn.

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

📌 Demi Chef De Partie (Bengaluru)
🏢 AccorHotel
📍 Bengaluru