Job Description

Executive Chef – Key Job Responsibilities

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1. Culinary & Kitchen Operations

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- Lead and oversee all culinary operations across the hotel, including restaurants, banquets, room service, bar/café, and special events.

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- Ensure consistent food quality, presentation, taste, portion control, and adherence to established recipes and standards.

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- Develop and maintain SOPs for food preparation, production, storage, service, and kitchen operations.

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- Ensure smooth coordination between the kitchen, F&B; service, stewarding, purchase, stores, and other operational departments.

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- Drive innovation in culinary offerings while maintaining the hotel's brand positioning and guest expectations.

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1. Menu Planning & Engineering

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- Develop and periodically review menus based on guest preferences, market trends, seasonality, and business requirements.

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- Conduct menu engineering to maximise profitability while maintaining quality.

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- Introduce new dishes, concepts, promotions, buffets, themed events, and culinary experiences.

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- Ensure appropriate menu pricing in coordination with F&B; and Finance teams.

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1. Food Cost & Profitability

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- Take ownership of food cost and kitchen profitability .

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- Ensure food cost remains within the approved budget and established benchmarks.

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- Monitor wastage, pilferage, overproduction, portion control, and yield.

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- Analyse food cost reports and take corrective action wherever required.

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- Work closely with Purchase and Stores to ensure effective procurement and inventory management.

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1. Revenue & Business Contribution

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- Actively contribute towards achieving the hotel's F&B; revenue targets.

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- Develop culinary promotions and special experiences to generate incremental revenue.

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- Support banquets, weddings, corporate events, festivals, and other revenue-generating activities.

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- Work closely with Sales & F&B; teams to develop customised menus and commercial offerings.

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1. Guest Experience & Quality

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- Drive improvement in guest satisfaction through food quality, consistency, presentation, and service coordination.

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- Monitor guest feedback, online reviews, complaints, and food-related GSI scores.

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- Ensure prompt resolution of food-quality-related guest complaints.

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- Maintain high standards of culinary presentation and overall dining experience.

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1. Hygiene, Food Safety & Compliance

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- Ensure strict compliance with FSSAI requirements , HACCP principles, hotel hygiene standards, and food safety procedures.

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- Conduct regular kitchen inspections and hygiene audits.

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- Ensure proper storage temperatures, labelling, FIFO/FEFO, cleaning schedules, pest control, and personal hygiene standards.

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- Ensure all kitchen equipment is properly maintained and operated safely.

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1. Team Leadership & People Development

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- Lead, motivate, and develop the entire culinary team.

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- Plan manpower requirements in line with business volumes and operational needs.

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- Conduct training, coaching, skill development, and performance reviews for kitchen associates.

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- Identify high-potential talent and develop succession plans for key culinary positions.

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- Maintain discipline, grooming, attendance, productivity, and professional standards within the kitchen team.

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1. Procurement & Inventory

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- Work closely with Purchase and Stores to ensure timely availability of quality ingredients.

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- Approve specifications and quality standards for food products.

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- Monitor inventory levels and minimise unnecessary stock holding.

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- Evaluate suppliers based on quality, consistency, pricing, and delivery standards.

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- Ensure proper receiving, storage, issuing, and utilisation of food materials.

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1. Budgeting & Financial Management

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- Prepare and manage the annual culinary budget in coordination with F&B; and Finance.

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- Control manpower, food, consumable, and operational costs.

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- Monitor monthly financial performance against budget.

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- Identify opportunities for cost optimisation without compromising guest experience or quality.

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1. Kitchen Infrastructure & Equipment

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- Ensure proper utilisation and maintenance of kitchen equipment.

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- Identify requirements for current equipment, replacement, upgrades, and kitchen improvements.

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- Coordinate with Engineering for preventive maintenance and timely resolution of equipment breakdowns.

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- Ensure kitchens remain operationally efficient and appropriately equipped.

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1. Coordination & Leadership

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- Participate in daily operational meetings and management reviews.

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- Coordinate closely with the General Manager, F&B; Manager, Purchase, Finance, HR, Sales, and Engineering teams.

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- Provide regular updates on culinary performance, food cost, manpower, guest feedback, and operational challenges.

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- Take ownership of corrective actions and ensure timely closure of identified gaps.

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Overall responsibility: The Executive Chef should be accountable for culinary excellence + guest satisfaction + food cost + F&B; profitability + team capability + hygiene and food safety , rather than being responsible only for kitchen production.

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📌 Executive Chef (Kolkata)
🏢 Polo Hotels Group
📍 Kolkata