Job Summary:
To work in Indian kitchen, contributing to the overall success of restaurant and banquets, in accordance with the hotel’s standards and financial goals..
Duties & Responsibilities:

Main Duties

Customer Service

§  Provides a courteous and professional service at all times.

§  Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

§  Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§  Maintains positive guest and colleague interactions with good working relationships. 


§  Organizes and sets up the Indian section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.

§  Ensures that all dishes from that section are prepared consistently and according to standard recipes.  

§  Assists the Executive Chef and Sous Chef  in ensuring that all culinary standards in Indian section comply with company and Hotel Policies and Procedures and Minimum Standards.

§  Monitors food and operating costs and controls these by reducing waste.

§  Trains the Commis  in Indian section of kitchen in the skills necessary for them to perform their function.

§  Works in any sections of kitchen when necessary or as requested by the Executive chef or Sous Chef.

§  Ensures the sanitation standards for kitchen are being met.

§  Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

§  Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

§ Always taste the food before serving to guest.


§  Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

§  Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

§  Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

§  Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

§   Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 

Other Duties

§  Understands and strictly adheres to Rules and Regulations established in the Employee  letter and the Hotel’s policies concerning fire, hygiene and health and safety.

§  Ensures high standards of personal presentation and grooming.

§  Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

§  Attends training sessions and meetings as and when required.

§  Carries out any other reasonable duties and responsibilities as assigned.

Job Knowledge, Skills & Abilities:
§  Culinary certificate, degree or equivalent experience
§  6 years progressive experience in high-volume kitchen
§  Excellent oral and written communication skills
§  Ability to multitask and work well under pressure

Department: F&B Production
Job Type: Full Time
Job Location: HotelOps
Salary: INR 22,000 - 25,000

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