Jaipur Rajasthan Hotel manager Jobs – 104 Open Jobs Today

Demi Chef De Partie
AccorHotel —Jaipur, Rajasthan
- Full-time
- Hospitality
- Cooking
- English
Quick apply
F&B Associate
Honar Hospitallity —Jaipur, Rajasthan
- From ₹15,000 a month
- Full-time
- Customer service
- English
- POS
Quick apply
Commis - Bakery
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Walk-in
- Supervising experience
1d
Commis I- Indian
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Walk-in
- Supervising experience
Chef De Cuisine
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Hospitality
- 12th Pass
- Communication skills
Senior Sous Chef
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- 12th Pass
- Communication skills
1d
Chef de Partie - Indian
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Walk-in
- Hospitality
- Supervising experience
Commis - Tandoor
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Walk-in
- Supervising experience
19h

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Demi Chef De Partie

AccorHotel -
Jaipur, Rajasthan

Quick apply

Job details

Full-time

Qualifications

Hospitality
Go
Cooking
English
Local language
12th Pass
Computer networking
Chef
Communication skills
Hotel experience
Hotel management

Full job description

Company Description

Raffles is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

Job Description

1. Knowledge and Ability

To have thorough knowledge of all SOP’s and P&P’s for Culinary department
To have thorough knowledge of local rules and regulations
To have advance knowledge Accor Online Platforms
To have extensive knowledge of hospitality sector, especially upper luxury segment
To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
Good written and verbal communication skills in English
Able to develop rapport with colleagues and management staff
Ability to work cohesively with co-workers as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Ability to promote positive relations with guests and patrons
Able to exercise good judgement with difficult guests
Understanding and ability to work in a multi-cultural environment

2. Service

Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
Go extra mile to make sure every employee's needs are not just met, but exceeded.
Treat every employee with respect and make them feel valued
Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
Go extra mile to make sure every guest needs are not just met, but exceeded.
Assist and support team members and other departments in order to ensure a smooth operation
Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
Never fail the Top 5 Service Excellence

Look at me
Smile at me
Talk to me
Listen to me
Thank me

3. Operations

Plan and coordinate the activities of the team to ensure operative effectiveness.
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
Ensure to contribute to achieve the objectives set within the culinary department.
Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
Ensure that the team has been trained for all safety provisions.
Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintained
Identify optimal, cost effective use of the resources and educate the team on the same.
Monitor the operations of the assigned function to ensure that the food wastage is minimized.
Ensure that all dishes are prepared according to the recipe and to the correct quantity.
To ensure that the section is being kept clean and tidy at all times as per the standards.
Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
To ensure that Commis chefs receive the appropriate training and optimum guidance.
Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated. promptly to the Executive Sous chef or Executive chef.
Attend to day-to-day problems and needs concerning equipment and food supplies.
Ensure to monitor quantity and quality of food products to ensure compliance with the stand

4. Leadership

Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Report for duty on time always wearing clean and complete uniform
Always maintain a high standard of personal appearance and hygiene
Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel

5.Values

Authenticity
Humility
Excellence
Generosity
Graciousness
Stewardship

SECTION THREE: JOB SPECIFICATIONS

Position Demi Chef de partie

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

Neat appearance
Articulate
Good Posture

LANGUAGES

Oral and written fluency in English
Local language
Other languages

QUALIFICATIONS /

TRAINING

Post-Secondary Education or relevant qualifications in Hotel Management

WORK EXPERIENCE

Minimum 2 year as Demi chef de partie experience preferably in luxury hotel

DISPOSITION

Leadership;

Relationships;

Character;

Potential

Motivator and self-starter
Displays initiative
Commitment to professional values
Team builder

OTHERS

Industry Network
Good training skills
Coaching certificate

Quick apply

Refine Your Search

hotel manager jobs in jaipur rajasthan

Demi Chef De Partie

F&B Associate

Commis - Bakery

Commis I- Indian

Chef De Cuisine

Senior Sous Chef

Chef de Partie - Indian

Commis - Tandoor

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