Restaurant Executive Chef (International / World Cuisine) - Kolkata

Restaurant Head Chef - World Cuisine

(Mumbai based Restaurant and Bar Chain well known for its innovative concepts and fine cuisine)

Location: Kolkata.

CTC - Rs. 10 to 12 lacs per annum + SC + Incentives

Position Overview:

The Head Chef will be responsible for leading the culinary team, ensuring the highest quality of Food and Service and driving innovation while maintaining Brand Integrity. The role requires a hands-on approach in Menu Development, Kitchen Management, Cost Control, and Team Leadership to enhance Guest Experience and Business Performance.

Key Areas of Responsibility:

1. Culinary Excellence & Menu Development

• Curate and execute an innovative menu that aligns with brand's identity.
• Develop seasonal and special menus to keep offerings fresh and exciting.
• Ensure consistency in food presentation, taste, and portioning.
• Stay updated with global and regional food trends to introduce new elements.

2. Kitchen Operations & Food Safety

• Oversee day-to-day kitchen operations, ensuring smooth service during peak hours.
• Implement and enforce hygiene, sanitation and safety standards as per FSSAI regulations.
• Conduct regular kitchen audits to maintain quality control.
• Ensure efficient kitchen workflows and minimise food wastage.

3. Cost Management & Procurement

• Manage food cost, portion controls and inventory to optimize profitability.
• Work closely with suppliers for sourcing high-quality, cost-effective ingredients.
• Monitor and control wastage, ensuring sustainable kitchen practices.
• Develop strategies to enhance revenue through strategic pricing and cost-effective menu design.

4. Team Leadership & Training

• Lead, mentor and inspire the kitchen team to achieve excellence.
• Conduct regular training sessions to improve skills, efficiency and team morale.
• Ensure kitchen staff adhere to SOPs and maintain high levels of discipline.
• Build a collaborative and positive work culture in the kitchen.

5. Guest Experience & Brand Building

• Collaborate with the front-of-house team to enhance the dining experience.
• Engage with guests for feedback and make necessary improvements.
• Partner with marketing and PR teams for special events, collaborations and promotions.
• Represent Brand at culinary events and industry forums.

6. Innovation & Competitive Edge

• Regularly research and introduce new techniques, ingredients and presentation styles.
• Maintain a balance between signature dishes and new, trend-driven offerings.
• Monitor competitor offerings and continuously strive to differentiate the Restaurant.

7. Compliance & Reporting

• Ensure adherence to all local health, safety and food regulations.
• Maintain accurate reports on food costs, wastage and kitchen performance.
• Collaborate with senior management to align culinary operations with business goals.

Ideal Candidate Profile:

Experience:

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Leadership Style: