Executive Chef

1 week ago

Delhi, India Indismart Group Full time
Company DescriptionThe Indismart Group operates in the Education and Hospitality sectors, with a focus on delivering quality education in Hospitality Management and running hotels in key Indian cities. Led by founder and mentor Dr. Suborno Bose, the group is a leader in providing graduate education through colleges like IIHM and IAM, as well as managing hotels in Kolkata, New Delhi, and Goa.

Role DescriptionThis is a full-time Executive Chef role

in a 4-star hotel

located in the Kolkata metropolitan area. The Executive Chef will be responsible for overseeing the kitchen operations, menu planning, food preparation, and ensuring high-quality dining experiences for guests. Additionally, the Executive Chef will manage kitchen staff, maintain food safety standards, and develop new recipes.

The Key Responsibility Areas (KRAs)

- Menu Planning and Cost Control: Designing and implementing menus that are innovative, profitable, and appealing to guests, while controlling food costs and managing inventory.- Kitchen Operations Management: Overseeing the daily operations of the kitchen, including food preparation, presentation, and safety, to ensure high-quality dishes and exceptional guest satisfaction.- Leadership and Team Management: Leading, motivating, and developing a team of chefs, cooks, and kitchen staff to achieve exceptional culinary standards and guest satisfaction.- Quality Control and Assurance: Ensuring that all food products are consistently prepared and presented to meet the highest standards of quality, taste, and presentation.- Food Safety and Hygiene: Maintaining the highest standards of food safety and hygiene in the kitchen, adhering to HACCP procedures and local health regulations.- Budgeting and Financial Management: Managing the kitchen's budget, controlling costs, and optimizing profitability, while ensuring that financial targets are met.²- Guest Satisfaction and Feedback: Interacting with guests to obtain feedback on food quality, presentation, and service levels, and implementing changes to improve guest satisfaction.- Training and Development: Identifying training needs, developing training programs, and coaching kitchen staff to improve their skills and knowledge.

QualificationsCulinary Arts, Food Preparation, and Menu Planning skillsExperience in managing kitchen operations and supervising staffKnowledge of food safety regulations and standardsCreativity in developing new recipes and dishesExcellent communication and leadership skillsAbility to work under pressure and in a fast-paced environmentPrevious experience as an Executive Chef or Sous Chef is a plusCulinary degree or certification from a recognized institution

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