Executive Chef || Food Production || Indian Hotels Company Limited Job || Kolkata || West Bengal || Dum Dum, India
About Company: When a century of hospitality know-how meets decades of aviation acumen, the result is a peerless provider of innovative culinary solutions for the world’s leading airlines. A joint venture between Indian Hotels Company Limited (IHCL) and a Limited, It has over 45 years of expertise as India’s largest airline catering company and is a proud member of India’s largest conglomerate — A Group.
For the post of Executive Chef.
Title: Executive Chef
Reporting Matrix: Reporting to GM
Function: Food Production
Job Family: 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 newequipment, 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 Managementfrom 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.

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