Chef de Cuisine

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Food & Beverage Production Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.

• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

https://careers.accor.com/global/en/job/chef-de-cuisine-in-novotel-hyderabad-convention-centre-hyderabad-indi-jid-94681