Essential and optional requirements
Overview of duties
Managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.
Works in conjunction with service teams to ensure quality product and service to guests
Maintains Health and safety standards in the kitchen
Oversees the kitchen team in the absence of the Chef
Hands on management of the restaurant, room service, and conference food service operations on a day to day basis.
Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as consistent, quality and value for money cuisine.
Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.
Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
Ensure the highest possible standard of hygiene is practiced and maintained by the entire pastry brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
Work closely with the Restaurant and Bar Manager / Supervisors and the Conference Sales
Co-ordination of the stewarding team to meet the kitchen’s requirements.
Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
Strive to implement the Accor Vision and demonstrate active use of Accor Values.
Ensures the kitchen has a presence in operational meetings and committees
Financial Responsibilities / Duties
Maintain food costs at budgeted levels by careful preparation, service and storage of food product.
Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities.
Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year.
Facilitate the smooth running of the department through adequate supply of materials and equipment.
Adhere to the department budget through the Purchase Order System and inventory controls.
Assist the Kitchen Management Team in the following :
Establish on-going On Job Training Programs within the department to meet Brand and Service Standards.
Use Department Procedure Manuals as a base for all service procedures training.
Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
Effectively use the results of Guest Book’ and guest questionnaires to improve product and service delivery.
Openly communicate with staff ensuring daily operational demands are met
At Novotel, we grow faster
Feel fully responsible, be autonomous, adaptable, professional, have a love of adventureand a desire to stretch your limits : that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s successis due to the professionalism and enthusiasm of its 30 000 employees whohave been embodying the brand’s ideals for over 40 years.
DNA of the brand, innovation is at the heart of the promise made to employees : "At Novotel, we grow faster" . To transform this promise into reality, Novotelhas implemented a unique human resources policy declined around five mainprofessional career paths.
Novotel accompanies each employee throughout their career.Integration, geographic mobility, bridging provision, skills development everyoneis given the opportunity to progress quickly and go further. Impossible is not Novotel.