Indismart Group | Executive Chef | india
12 hours ago
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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