Executive Chef

Polo Hotels Group

Kolkata, IND

Full-time

Mid-Senior

Onsite

Discovered 1 weeks ago

Hotel culinary operationsMenu planning and engineeringFood cost controlF&B profitabilityFood safety and hygieneFSSAI requirements

Free

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Key skills for this role

Hotel culinary operationsMenu planning and engineeringFood cost control

Own culinary excellence, guest satisfaction, food cost, F&B profitability, team capability, hygiene, and food safety across the hotel.

Lead culinary operations across restaurants, banquets, room service, bars, cafés, and special events.
Maintain food quality, presentation, taste, portion control, recipes, and established standards.
Develop SOPs for preparation, production, storage, service, and kitchen operations.
Coordinate the kitchen with F&B service, stewarding, Purchase, Stores, and other departments.

Develop and review menus based on guest preferences, market trends, seasonality, and business needs.
Perform menu engineering and introduce dishes, concepts, promotions, buffets, themed events, and culinary experiences.
Coordinate menu pricing with F&B and Finance and support revenue-generating events and customised menus.

Own food cost and kitchen profitability and keep food cost within approved budgets and benchmarks.
Monitor wastage, pilferage, overproduction, portion control, yield, and food cost reports.
Prepare and manage the annual culinary budget and identify cost optimisation opportunities without reducing quality.

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