Executive Sous 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 Sous Chef.
Title: Executive Sous Chef
Reporting Matrix: Reporting to Executive Chef
Function: Food Production
Job Family: Kolkata
Job Purpose:To assess the organization needs, to support the Executive Chef in leading and coordinating the kitchen operations and supervise the culinary teams.
Job Description:
• Assist the Executive Chef in Planning and budgeting the food costs.
• Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and customer satisfaction.
• Facilitate learning and development for all the team members.
• Management of the staff in the department.
• Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
• Assist the Executive Chef and the chefs in developing and standardizing new recipes.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
• Monitor adherence to Safety, Hygiene and Cleanliness standards.
• Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
• Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
• Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Coordinate with the Engineering department for the repairs and maintenance.
• Address any grievance and counselling issues among the department staff.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
Qualifications and Experience
• Degree / Diploma in Hotel Managementfrom a reputed institute.
• Progression through various positions in the food production department with a minimum of 4 – 5 years of relevant experience.
Required 2 number of the Production Department.
Age Limit: Up to 35 years.
Key Skills:-
• Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
• Techniques in quantity food production.
• Inventory management.
• Working knowledge of MS Office.
• Food Costing and Menu pricing techniques.
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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