Required Executive Chef - Kolkata

Job Purpose:& To assess the organization needs and responsible for leading the culinary operations to ensure the production of high-quality, safe and timely meals that meet airline specifications and regulatory standards.&

Job Description:

• Plan and Budget the food costs for all the Production Department.
• Create a work environment that is high in employee morale and provides constant learning & development.
• Develop systems and procedures that achieve higher cost efficiency and customer satisfaction.
• Recruitment and Performance Appraisal/ Management of the staff in the department.
• Develop & Implement the annual plan, linking the department s objectives to the unit s overall strategy.
• Establish quality and quantity standards of food preparation & presentation.
• Develop and Standardize new recipes in order to add variety
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Ensure availability of stock and raw materials through proper planning and co-ordination with the Stores department.
• Monitor adherence to Safety, Hygiene and Cleanliness standards.
• Work in association with the General Manager in the area of Promotions, Food Festivals, Menu planning & Pricing.
• Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.
• Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc.
• Staff and Schedule staff in order to optimize manpower.
• Review the monthly business reports and develop a work plan.
• Develop departmental trainers in association with the training department & oversee all the training activities within the department.
• Address any grievance and counseling issues among the department staff
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Identify key communities, plan various initiatives and co-ordinate the support activities.

Qualifications and Experience & & & & & & & & Degree / Diploma in Hotel Management from a reputed institute. & & & & & & & & Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 8 - 10 years of experience in managing satellite kitchens/main kitchen. & & & & & & & & Handling production for outdoor catering. Required 1 number of the Production Department. Age Limit: Up to 40 years. Key Skills:-

• Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
• Knowledge of various aspects of food and nutrition, calorie values etc.
• Techniques in quantity food production and dispensing.
• Inventory management & Budgeting.
• Working knowledge of MS Office.
• Food Costing and Menu pricing techniques.
• Kitchen Planning & Design.

& Language Proficiency Should be fluent in both English, Hindi, and Bengali Travel Should be flexible to move within the company according to requirement and also for personal growth. Interested candidates are most welcome to apply with their updated resumes to us