Position Overview: The Executive Chef is responsible for overseeing the culinary operations of the establishment, ensuring high standards of food quality, menu creativity, kitchen efficiency, and staff management. This role requires a strong leader with a passion for culinary excellence and innovation, capable of creating memorable dining experiences for guests. Key Responsibilities: Menu Development: Design and implement innovative and diverse menus that align with the restaurant's theme and clientele preferences. Regularly update and refresh menu items to reflect seasonal ingredients and trends. Kitchen Management: Supervise all kitchen activities, including food preparation, cooking, and presentation. Ensure compliance with health and safety regulations and food handling practices. Maintain a clean and organized kitchen environment. Staff Management: Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and other kitchen personnel. Conduct performance evaluations and provide feedback to staff. Foster a positive and collaborative work environment. Inventory and Cost Control: Manage food inventory and ensure adequate stock levels. Monitor food costs and implement cost-saving measures without compromising quality. Negotiate with suppliers for the best prices and quality of ingredients. Quality Control: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks and address any issues promptly. Financial Management: Develop and manage the kitchen budget. Track kitchen expenses and revenues, and ensure profitability. Customer Interaction: Engage with guests to gather feedback and address any culinary concerns or special requests. Occasionally participate in front-of-house activities to enhance the guest experience. Event Planning: Collaborate with event coordinators to design and execute special event menus. Oversee catering operations for private functions and large gatherings. Innovation and Trends: Stay current with culinary trends and integrate new techniques and ingredients into the menu. Experiment with new recipes and cooking methods to keep the menu exciting and contemporary. Qualifications: Proven experience as an Executive Chef or similar role in a high-volume, upscale restaurant or hotel. Culinary degree or equivalent experience. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent leadership, organizational, and time management skills. Strong financial acumen and experience managing budgets. Ability to work under pressure and handle multiple tasks simultaneously. Exceptional communication and interpersonal skills. Creativity and passion for culinary arts. Knowledge of food safety and sanitation regulations. Working Conditions: Must be able to work in a fast-paced environment. Availability to work evenings, weekends, and holidays as required. Ability to stand for extended periods and lift heavy items when necessary. Job Type: Full-time Pay: ₹55,000.00 - ₹60,000.00 per month Benefits: Food provided Leave encashment Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Ability to commute/relocate: Kolkata, West Bengal: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 10 years (Required) Expected Start Date: 16/06/2025
As the Restaurant Manager, you will be responsible for overseeing the day-to-day operations of a multicuisine restaurant. Your role will involve managing staff, ensuring excellent customer service, optimizing operations, maintaining food quality and safety standards, and achieving financial objectives. The ideal candidate for this position will have a passion for the food industry, strong leadership skills, and the ability to create a positive dining experience for all guests. Your key responsibilities will include: Operations Management: - Overseeing daily restaurant operations to ensure smooth functioning. - Managing reservations, seating arrangements, and customer flow. - Ensuring compliance with health and safety regulations. - Maintaining high standards of cleanliness and organization. Staff Management: - Recruiting, training, and supervising restaurant staff, including chefs, servers, and support staff. - Conducting regular performance evaluations and providing feedback. - Fostering a positive and productive work environment. Customer Service: - Ensuring high levels of customer satisfaction through excellent service. - Handling customer complaints and resolving issues promptly. - Implementing strategies to improve customer experience and retention. Financial Management: - Developing and managing the restaurant's budget. - Monitoring and controlling expenses, including food and beverage costs. - Analyzing financial performance and implementing cost-saving measures. - Preparing regular financial reports for upper management. Menu Development: - Collaborating with chefs to create and update the menu. - Ensuring the menu meets customer preferences and market trends. - Monitoring food quality and presentation standards. Marketing and Promotion: - Developing and implementing marketing strategies to attract customers. - Coordinating special events, promotions, and partnerships. - Utilizing social media and online platforms to enhance the restaurant's presence. Inventory and Supply Chain Management: - Managing inventory levels and ordering supplies as needed. - Establishing and maintaining relationships with suppliers. - Ensuring the timely and cost-effective procurement of ingredients and materials. Compliance and Safety: - Ensuring the restaurant complies with all local, state, and federal regulations. - Conducting regular inspections and audits to maintain safety standards. - Implementing and enforcing safety and hygiene protocols. Qualifications: Education: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Experience: Minimum of 3-5 years of experience in restaurant management, preferably in a multicuisine setting. Skills required for this role include strong leadership and team management abilities, excellent customer service and communication skills, financial acumen, experience with budgeting and financial reporting, ability to handle high-pressure situations and resolve conflicts, proficiency in restaurant management software and POS systems, as well as knowledge of food safety and sanitation regulations. This is a full-time position with benefits such as food provided, leave encashment, performance bonus, and yearly bonus. The job requires day shift availability. The ability to commute/relocate to Kolkata, West Bengal is required. A total of 8 years of work experience is also required for this role.,