Hotel Crystal Park Company is an equal opportunity employer and guarantees a professional work environment, recognition of both individual and team efforts and rewards based on performance. As a rule, we encourage a free flow of ideas, initiative and creativity within the team, and are delighted to recognize, implement and reward inventive and practical suggestions, irrespective of who or where they come from. Respect for colleagues is a core value that goes hand in hand with a commitment to enjoy our work, together!
Founded and led by experienced hospitality professionals with a common shared vision, Hotel Crystal Park promises to add a new height to your career, if you have the zing for it. So only email us your resume at: firstname.lastname@example.org
The objective of Housekeeping in a Hotel is to provide a clean, hygienic and well maintained environment for guests. A great Housekeeper must have a keen eye for detail. Housekeeping teams today, have extensive guest contact and through these interactions look for opportunities to prompt guest needs and provide superior service.
The principle objective is to provide clean and hygienic linen and garments to guests and uniforms to employees. This is achieved by using state-of-art equipment with a focus on high quality and service excellence.
The kitchen team takes pride in cooking a variety of different cuisines to enhance the culinary experience of our guests. The chefs are creative and are constantly training each other to improve skills in different cuisines and sections of the kitchen.
The kitchen team ensures that the food served at the hotel is of superior quality and taste. We place great emphasis on using the best ingredients from around the world and India, cooked to perfection to give our guests memorable dining experiences. Our kitchen teams take pride in going the extra mile in meeting special guest requests.
TThe kitchen stewarding team supports the food and beverage department by ensuring the highest standards in hygiene and sanitation of the food service areas. Kitchen stewards are a critical part of the food and beverage operation, they maintain the quality and quantity of expensive serve ware and utensils.
The objective of the department is to provide exceptional food and beverage service at Restaurants, Bars, Poolside, in Rooms and at Banquet facilities of the hotel. The Food & Beverage teams take pride in making all guest visits memorable by ensuring that guest needs are met and the experience is enhanced by personalised service and care.
The objective of Front Office is to provide impeccable and consistent service to all guests that visit the hotel through reservations, concierge, telephone operations, cashiering, bell desk and business centre. The Front Office department strives to offer efficient and personalised guest service in a warm and courteous manner with the aim of delivering an unforgettable experience