Culinary Operations Director

1 week ago

Bareilly, Uttar Pradesh, India Indismart Group Full time

The Indismart Group is a leading organization in the Education and Hospitality sectors, operating hotels in key Indian cities.

With a focus on delivering quality education in Hospitality Management, the group has established itself as a leader in providing graduate education through colleges like IIHM and IAM.

We are seeking an exceptional Executive Chef to lead our culinary operations at one of our 4-star hotels in the Kolkata metropolitan area.

This is a full-time role responsible for overseeing kitchen operations, menu planning, food preparation, and ensuring high-quality dining experiences for guests.

The successful candidate will be responsible for managing kitchen staff, maintaining food safety standards, and developing new recipes that showcase our hotel's commitment to excellence.

The estimated salary for this position is ₹8.5 lakh - ₹10 lakh per annum, depending on experience.

About the Role:

Menu Planning and Cost Control

We are looking for someone with expertise in designing and implementing menus that are innovative, profitable, and appealing to guests, while controlling food costs and managing inventory.

Kitchen Operations Management

The ideal candidate will have experience in overseeing daily kitchen operations, including food preparation, presentation, and safety, to ensure high-quality dishes and exceptional guest satisfaction.

Leadership and Team Management

We require a skilled leader who can motivate and develop a team of chefs, cooks, and kitchen staff to achieve exceptional culinary standards and guest satisfaction.

Quality Control and Assurance

The successful candidate will be responsible for 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 is essential, adhering to HACCP procedures and local health regulations.

Budgeting and Financial Management

The ideal candidate will have experience in managing the kitchen's budget, controlling costs, and optimizing profitability, while ensuring that financial targets are met.

Guest Satisfaction and Feedback

We require someone who can interact with guests to obtain feedback on food quality, presentation, and service levels, and implement changes to improve guest satisfaction.

Training and Development

The successful candidate will identify training needs, develop training programs, and coach kitchen staff to improve their skills and knowledge.

Qualifications and Requirements:

  • Culinary Arts, Food Preparation, and Menu Planning skills
  • Experience in managing kitchen operations and supervising staff
  • Knowledge of food safety regulations and standards
  • Creativity in developing new recipes and dishes
  • Excellent communication and leadership skills
  • Ability to work under pressure and in a fast-paced environment
  • Previous experience as an Executive Chef or Sous Chef is a plus
  • Culinary degree or certification from a recognized institution

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