Job Summary:

To assist in the kitchen, contributing to the overall success of the outlet, banquets in accordance with the hotel’s standards and financial goals.

Duties & Responsibilities:

Main Duties


§   Assists to ensure that all culinary activities are aligned with the Nile Corporate Strategy, and that the Hotel Actions have been implemented where necessary..

§   Assists in the preparation and updates of individual Departmental Operations Manuals.

§   Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. 

Customer Service

§  Provides a courteous and professional service at all times.

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

§  Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

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

§ Always remember that guest is  priority and never compromise on quality of food and service for guest.


§  Maximizes Chefs productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

§  Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

§  Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.


§  Continuously seeks ways to assist the Outlet & Banquet management to maximize their revenues and profits through innovative recipes. 


§   Ensures that all Nile Minimum brand standards have been implemented.

§  Ensure kitchen follow FIFO, maintain high standard of kitchen hygiene and efficient work with safety.

§   Work closely with other employees in a supportive and flexible manner, focusing on quality of food, overall success of the hotel and the satisfaction of hotel guests.

§   Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

§   Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

§   Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

§   Introduces and taste the market with new products which are market-orientated in terms of price and product.

§   Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the hotel, outlet concept.

§   Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.

§   Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

§   Taste cooked foods before plate-up and service.

§   Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

§   Devises special dishes and develops innovative recipes.

§   Establishes and enforces nutrition and sanitation standards for outlet kitchen.

§   Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.

§   Assists in making sure that all Nile's Food and Beverage Top 10 are implemented.

§   Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.


§   Assists in the recruitment and selection of culinary employees as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees with proper Food trails.

§   Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

§   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.

§   Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

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

§   Ensures effective training programmers for employees in coordination with the Training Manager and their Departmental Trainers.

§   Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

§   Assists to conduct annual Performance Development Discussions with employees and support them in their professional development goals.

§   Supports the implementation of The Nile's Philosophy, demonstrating and reinforcing Nile's Values and Culture Characteristics.

§   Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

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

Other Duties

§  Is knowledgeable in statutory legislation in employee and industrial relations.

§  Understands and strictly adheres to Rules and Regulations established in the Employee letter and the Hotel’s policies concerning fire, hygiene and health and work 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:
 Knowledge of local health and safety regulations
 Minimum 03 Culinary degree or Diploma
 6-8 years progressive experience in high-volume kitchen
 Excellent oral and written communication skill
 Able to collaborate effectively with other hotel employees and managers to ensure teamwork
 Strong floor presence with focus and energy
 Ability to multitask and work well under pressure

Department: F&B Production
Job Type: Full Time
Job Location: Nile Hospitality
Salary: INR 32,000 - 36,000

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