Commis

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

• 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 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 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.
• 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.
• 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 / Executive 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.
• Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
• Ensure to adhere to Novotel Kolkata Hotel & Residences policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.