Chennai Tamil Nadu Hotel operation manager Jobs – 76 Open Jobs Today

Commis I
PULLMAN —Chennai, Tamil Nadu
- Full-time
- Management
- Cooking
- English
Quick apply
Commis I
AccorHotel —Chennai, Tamil Nadu
- Full-time
- Management
- Cooking
- Electrical experience
Quick apply
Commis I - Continental Cuisine
AccorHotel —Chennai, Tamil Nadu
- Full-time
- Management
- Cooking
- English
Quick apply
12d
Chef De Partie - Continental cuisine
PULLMAN —Chennai, Tamil Nadu
- Full-time
- English
- Restaurant
Quick apply
5d
Canteen Cook
VGP HERITAGE —Injambakkam, Chennai, Tamil Nadu
- ₹25,000 - ₹30,000 a month
- Weekend availability
- Cooking
- In-person
- Restaurant
- Food provided
Quick apply
23h
Commis II - South Indian Cuisine
MERCURE —Chennai, Tamil Nadu
- Full-time
- Management
- English
- Communication skills
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Purchase Manager
Workfreaks Corporate Services Private Limited —Royapettah, Chennai, Tamil Nadu
The ideal candidate should have a minimum of 10 years of experience in the F&B industry, preferably in Continental restaurants, hotels, or hospitality…
₹4,20,000 - ₹4,80,000 a year
Quick apply
1d
Purchase Manager
workfreaks —Royapettah, Chennai, Tamil Nadu
The ideal candidate should have a minimum of 10 years of experience in the F&B industry, preferably in Continental restaurants, hotels, or hospitality…
₹4,20,000 - ₹4,80,000 a year
Quick apply

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Commis I

PULLMAN -
Chennai, Tamil Nadu

Quick apply

Job details

Full-time

Qualifications

Management
Cooking
English
Electrical experience
Chef

Full job description

Company Description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

Job Description

Operation

Stock up the assigned kitchen with raw materials and ingredients on a daily basis
Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Clean and maintain all equipment within the food production area
Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

People 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.

Financial Management

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.

Operational Management

Adhere to all recipes, methods and instructions from the Executive 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 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 hotel policies and procedures at all times.
Handle additional responsibilities as and when delegated by the Management.

Qualifications

Minimum Primary school education
Minimum 1 year of relevant experience in a similar capacity
Oral proficiency in English language

Additional Information

WHAT IS IN IT FOR YOU:
Come As You Are
Work With Purpose
Grow, Learn and Enjoy
Explore Limitless Possibilities

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hotel operation manager jobs in chennai tamil nadu

Commis I

Commis I

Commis I - Continental Cuisine

Chef De Partie - Continental cuisine

Canteen Cook

Commis II - South Indian Cuisine

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