Key Job Responsibilities

A. Kitchen Operations and Management

- Manage and supervise the overall kitchen operations, including Indian, Chinese, Continental, Tandoor, Bakery, and other kitchen sections, as applicable.
- Ensure timely preparation and service of food for restaurants, room service, banquets, conferences, and special events.
- Maintain consistent food quality, taste, presentation, portion size, and serving standards.
- Develop and implement standard recipes, preparation methods, and kitchen operating procedures.
- Coordinate with the F&B; Manager, Restaurant Manager, Banquet Manager, and other departments to ensure smooth operations.

B. Menu Planning and Development

- Design and update menus according to guest preferences, seasonal availability, and market trends.
- Develop new dishes and introduce innovative food concepts to improve guest satisfaction.
- Plan buffet menus, banquet menus, promotional menus, and special-event menus.
- Conduct food tasting sessions and ensure consistency in recipe execution.
- Consider food cost, ingredient availability, nutritional balance, and profitability while planning menus.

C. Food Cost and Inventory Control

- Monitor food costs, kitchen expenses, wastage, and consumption against approved budgets.
- Prepare food cost reports and take corrective action wherever necessary.
- Ensure proper purchasing, receiving, storage, and utilization of food ingredients.
- Coordinate with the Purchase and Stores Departments to maintain appropriate stock levels.
- Conduct regular physical stock verification and monitor high-value ingredients.
- Ensure proper portion control and minimize food wastage, pilferage, and unnecessary expenditure.
- Check the quality and quantity of ingredients received from suppliers and report discrepancies.

D. Food Safety, Hygiene, and Sanitation

- Ensure compliance with applicable food safety regulations, including FSSAI requirements.
- Maintain personal hygiene, kitchen cleanliness, and sanitation standards throughout all kitchen areas.
- Ensure proper food storage, temperature control, labelling, and FIFO/FEFO stock rotation.
- Monitor food preparation, cooking, cooling, reheating, and holding temperatures.
- Prevent cross-contamination and ensure the safe handling of raw and cooked food.
- Maintain cleaning schedules, pest-control coordination, and food safety records.
- Ensure that kitchen equipment is cleaned, sanitized, and maintained properly.
- Immediately report food safety risks, hygiene violations, and equipment-related hazards to the appropriate authority.

E.



Staff Management and Training

- Supervise, guide, and coordinate all kitchen personnel, including Sous Chefs, Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen helpers.
- Allocate duties, prepare work schedules, and ensure adequate staffing for daily operations and events.
- Train kitchen employees in cooking techniques, food safety, hygiene, portion control, and standard operating procedures.
- Monitor staff performance, discipline, punctuality, grooming, and professional conduct.
- Conduct regular briefings, training sessions, and performance reviews.
- Identify training requirements and support the professional development of kitchen employees.
- Maintain teamwork, coordination, and a professional working setting in the kitchen.

F. Quality Control and Guest Satisfaction

- Taste and inspect food before service to ensure quality, consistency, and presentation.
- Handle food-related guest complaints professionally and implement corrective measures.
- Ensure special dietary requirements and food allergies are communicated to the relevant kitchen and service personnel.
- Monitor guest feedback and introduce improvements based on recurring complaints or suggestions.
- Ensure that food is served within the required time and meets the hotel's service standards.

G. Equipment and Maintenance

- Ensure the proper use, cleaning, and maintenance of kitchen machinery, utensils, and equipment.
- Report equipment breakdowns and coordinate with the Engineering Department for repairs.
- Ensure the safe operation of gas lines, cooking ranges, ovens, refrigeration units, and other kitchen equipment.
- Prevent unnecessary damage to company property and maintain proper control over kitchen assets.

H. Budgeting, Reporting, and Administration

- Assist management in preparing the annual kitchen budget and operational plans.
- Maintain food production records, wastage reports, stock records, and other required documentation.
- Monitor kitchen productivity and operational expenses.
- Prepare periodic reports on food cost, inventory, wastage, quality issues, and staff performance.
- Implement management instructions, hotel policies, and standard operating procedures.




- Maintain confidentiality regarding company operations, recipes, costing, and business information.

3. Authority and Accountability

The Executive Chef shall:

- Exercise operational control over the kitchen team and food production activities.
- Recommend recruitment, training, promotion, disciplinary action, and performance improvement measures for kitchen employees, subject to company policy and management approval.
- Recommend food purchases and equipment requirements within the approved budget and authorization limits.
- Be accountable for food quality, kitchen hygiene, food cost, inventory control, staff productivity, and compliance with food safety standards.
- Immediately report significant operational issues, accidents, food safety risks, or financial irregularities to management.

4. Key Performance Indicators (KPIs)

The Executive Chef's performance may be evaluated based on the following:

- Food cost percentage against the approved budget.
- Guest satisfaction and food-related complaint levels.
- Food quality, taste, consistency, and presentation.
- Kitchen hygiene and food safety audit results.
- Food wastage and inventory variance.
- Menu innovation and contribution to revenue generation.
- Kitchen staff productivity, training, and retention.
- Timeliness of food preparation and service.
- Compliance with company policies and standard operating procedures.
- Kitchen equipment care and control of operating expenses.

5. Qualifications and Experience

- Diploma or degree in Culinary Arts, Hotel Management, or an equivalent professional qualification is preferred.
- Substantial experience in hotel kitchen operations, preferably in a supervisory or senior culinary role.
- Proven experience in menu planning, food costing, inventory management, and kitchen staff supervision.
- Strong knowledge of food safety, sanitation, and applicable FSSAI requirements.
- Leadership, communication, organizational, and problem-solving skills.
- Ability to manage high-volume food production, restaurant operations, and banquet functions.

6. General Duties

The Executive Chef shall perform all other reasonable duties and responsibilities assigned by the General Manager or authorized management from time to time, provided such duties are consistent with the position and applicable company policies.

Pay: ₹50,000.00 - ₹70,000.00 per month

Benefits:

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Executive Chef (Durgapur)
🏢 BK Garden Hotel & Resort
📍 Durgapur