Executive Culinary Specialist

3 days ago

Kolkata, West Bengal, India beBeeLeadership Full time ₹ 15,00,000 - ₹ 25,00,000

Responsibilities:

  • Directs, coaches, and evaluates all direct reports.
  • Requires excellent food knowledge and a full understanding of culinary terms.
  • Must read, understand, and prepare company recipes by maintaining quality and consistency in taste.
  • Work efficiently and productively to complete tasks.
  • Assists team members in their section and coordinates tasks accordingly.
  • Responsible for recipe reviews, maintaining folders in immaculate condition.
  • Follows-through on requests from supervisors or managers; this may include show plates, food samples, and tastings.
  • Controls production levels and recommends improvements for better cost control.
  • Prepares daily electronic requisitions for his section and verifies deliveries for accuracy, reporting any discrepancies.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains Public Health standards according to company requirements and follows regulations within their section.
  • Ensures the HACCP program is carried out correctly.
  • Maintains assigned areas in preparation for inspections.

Financial Responsibilities:

  • Manages resources effectively through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to superiors for approval.
  • Creates various reports and letters using computer systems and equipment.
  • Verifies items are requisitioned in correct quantities, within timeframes, and in accordance with established procedures.

Motivational Responsibilities:

  • Monitors workstation functions and assigns duties to staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service.
  • Recommends personnel actions, such as new hires and discharges, to maintain adequate staffing.
  • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Qualifications and Education:

  • Minimum 8 years experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with at least 2 years as Chef de Partie (shipboard experience preferred).
  • Culinary school degree required.
  • Strong management skills in multicultural environments.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of personalized service principles, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Familiarity with basic accounting principles, including numbering flow, debits/credits, adjusting entries, and corrections.
  • Ability to write reports and business correspondence and establish good rapport with senior officers and corporate offices.

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