Job Description
Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.Responsible for the work assigned by Sous Chef, Executive 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 affect the interests of the hotel should be brought to the attention of the Management.Provide effective support to the team to enable them to provide a range of effective and efficient services.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.Identify optimal and cost-effective use of the resources.Facilitate the stock take and stock rotation for the assigned section.Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.Adhere to all recipes, methods, and instructions from the Executive Chef / Sous Chef.Ensure that company and statutory hygiene standards are maintained.Ensure that the preparation and presentation of food complies with the standards.Responsible for the production, preparation, and presentation of all food items, in the assigned function, to ensure highest quality at all times.Ensure to maintain appropriate grooming standards, hygiene, and code of conduct.Coordinate operations with Department Coordinators, Supervisors, and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.Prevent the use of contaminated products in any process of food preparation.Ensure that the assigned Kitchen areas, equipment, and utensils are always kept as per the standards.Adhere to Mercure Ekana Sportz City Lucknow policies and procedures at all times.Handle additional responsibilities as and when delegated by the Management. Qualifications
Diploma / Degree in Hotel Management or any other equivalent qualifications.
Additional Information
1-2 Years of experience in Culinary Bakery & Pastry section with branded hotels.
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