Job Description

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