Company Description
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
Join us and become a Heartist®.
Job Description
Prime Function
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Responsible for the efficient and profitable operation of the Indian Kitchen section assigned.
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Ensure that Novotel Lucknow standards are consistently followed in food preparation, presentation, cleanliness, and kitchen operations.
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Maintain the highest standards of hygiene, sanitation, and food safety in accordance with HACCP and company guidelines.
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Support the Sous Chef and Executive Chef in all aspects of Indian kitchen operations, menu planning, and execution.
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Ensure all Indian dishes are prepared according to established recipes, quality standards, and portion specifications.
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Monitor food quality, taste, presentation, and consistency to ensure guest satisfaction and adherence to brand standards.
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Ensure proper storage, handling, and utilization of food products to minimize wastage and maintain food cost control.
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Maintain cleanliness and organization of the assigned section, kitchen equipment, and work areas at all times.
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Ensure all kitchen records, temperature logs, and operational checklists are accurately maintained.
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Train, supervise, and guide Commis Chefs and Demi Chef de Parties to enhance their culinary skills and operational efficiency.
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Assist in menu planning, recipe standardization, and the development of new Indian dishes in line with guest preferences and hotel standards.
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Report any matter affecting food quality, guest satisfaction, food safety, or the interests of the hotel to the management promptly.
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Coordinate with other kitchen sections and hotel departments to ensure smooth operations and exceptional guest experiences.
Qualifications
Qualifications
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Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
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Sound knowledge of Indian cuisine, regional specialties, food production techniques, and kitchen operations.
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Strong understanding of food safety, hygiene standards, and kitchen best practices.
Experience
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Minimum 2–3 years of experience as a Chef de Partie or Demi Chef de Partie in a reputed hotel, resort, or upscale restaurant.
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Experience in Indian cuisine is mandatory, including expertise in North Indian, Mughlai, Tandoor, or regional Indian specialties, as applicable to the role.
