Executive Chef

1 week ago


India Indismart Group Full time

Company Description

The 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 Description

This 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.

Qualifications

  • 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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