Executive Chef

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

Ability to commute/relocate:

• Kolkata, West Bengal: Reliably commute or planning to relocate before starting work (Required)

Experience:

• total work: 10 years (Required)

Work Location: In person