Executive Chef – Key Job Responsibilities /n 1. Culinary & Kitchen Operations /n /n

- 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.

/n /n 2. Menu Planning & Engineering /n /n

- 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.

/n /n 3. Food Cost & Profitability /n /n

- 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.

/n /n 4. Revenue & Business Contribution /n /n

- 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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Guest

Experience & Quality /n /n

- 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.

/n /n 6. Hygiene, Food Safety & Compliance /n /n

- 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.

/n /n 7. Team Leadership & People Development /n /n

- 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 skilled standards within the kitchen team.

/n /n 8. Procurement & Inventory /n /n





- 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.

/n /n 9. Budgeting & Financial Management /n /n

- 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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Kitchen

Infrastructure & Equipment /n /n

- Ensure proper utilisation and maintenance of kitchen equipment.

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- Identify requirements for new 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.

/n /n 11. Coordination & Leadership /n /n

- 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.

/n /n 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.

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