Commis - I

<p>Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. &#xa0;The hotel features 290 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east).</p><p><strong>GENERAL INFORMATION </strong></p><p>Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108</p><p>Telephone number: +91 (0) 40 6625 0000</p><p>Website: https://all.accor.com/hotel/6687/index.en.shtml</p>

<p><strong><u>Primary Responsibilities </u></strong></p><ul><li>Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.</li><li>Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards.</li><li>Ensure to perform miscellaneous job-related duties as assigned.</li><li>Ensure HACCP procedures are followed and clear records are kept at all times.</li><li>Exceed guest expectations in quality and service of food products</li><li>Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.</li></ul><p><strong><u>People Management</u></strong></p><ul><li>Provide effective support to the team to enable them to provide a range of effective and efficient services.</li><li>Ensure to exceed guest expectations in quality and service of the food products.</li><li>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.&#xa0;</li><li>Maintain personal grooming and hygiene to ensure standards are maintained.&#xa0;</li><li>Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.</li></ul>

<p><strong><u>Knowledge and Experience</u></strong></p><ul><li>Minimum Primary school education / Hotel Management</li><li>Minimum 1 year of relevant experience in a similar capacity</li><li>Oral proficiency in English language</li></ul><p><strong><u>Competencies</u></strong></p><ul><li>Service oriented with an eye for details</li><li>Ability to work effectively and contribute in a team</li><li>Self-motivated and energetic</li><li>Well-presented and professionally groomed at all times</li></ul>