Commis - I at Accor

Hyderabad, Telangana, India -

Full Time

Start Date

Immediate

Expiry Date

11 Jan, 26

Salary

0.0

Posted On

13 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Teamwork, HACCP Procedures, Guest Service, Personal Grooming, Communication

Industry

Hospitality

Description

Company Description Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. The hotel features 290 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east). GENERAL INFORMATION Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108 Telephone number: +91 (0) 40 6625 0000 Website: https://all.accor.com/hotel/6687/index.en.shtml Job Description Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous 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 HACCP 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 effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. 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. Qualifications Knowledge and Experience Minimum Primary school education / Hotel Management Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Competencies Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

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Responsibilities

The Commis - I will assist the Production team in food preparation and perform related duties in the kitchen. Responsibilities include following the work assigned by senior chefs and ensuring high standards of food quality and service.