kolkata west bengal head chef Jobs – 7 Open Jobs Today

Head Chef
AccorHotel —Kolkata, West Bengal
- Full-time
- Microsoft Powerpoint
- Microsoft Word
- Hospitality
Quick apply
Head Chef
Little Makers Company —Kolkata, West Bengal
- ₹11,887.55 - ₹45,423.82 a month
- Full-time
- In-person
- Health insurance
Quick apply
Head Chef
Munshi's Magic (cafe & salon) —Kolkata, West Bengal
- ₹18,000 - ₹20,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Flexible schedule
- Food provided
Quick apply
8d
Head Chef
Podi and plate llp —Mahendra Banerjee Road, Kolkata, West Bengal
- ₹20,000 - ₹25,000 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
Bakery Head Chef
Calcutta Bakery Private Limited —Howrah, West Bengal
- ₹35,000 - ₹50,000 a month
- Full-time
- In-person
- Food provided
- Paid sick time
Quick apply
CHEF DE CUISINE – WESTERN (ALL-DAY DINING)
Hyatt Regency Kolkata —Kolkata, West Bengal
- Full-time
- Cooking
- Microsoft Office
- Computer skills
Executive Sous Chef
Marriott International, Inc —Kolkata, West Bengal
- Full-time
- B.Sc
- 12th Pass
- Bachelor's degree

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Head Chef
AccorHotel —Kolkata, West Bengal
We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore…
Quick apply
Head Chef
Little Makers Company —Kolkata, West Bengal
We need head Chef for sweets, dhokla, paneer, snacks and doi for our newly coming sweet Shop. Pay: ₹11,887.55 - ₹45,423.82 per month.
₹11,887.55 - ₹45,423.82 a month
Quick apply

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Head Chef

AccorHotel -
Kolkata, West Bengal

Quick apply

Job details

Full-time

Qualifications

Microsoft Powerpoint
Microsoft Word
Hospitality
Microsoft Excel
English
Local language
Human Resources
Chef
Diploma
Hospitality management

Full job description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Primary Responsibilities

Business Performance

Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required

Team Management

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit Senior Culinary team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Prepare payroll and gratuity reports
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities

Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Qualifications

Diploma from a reputable Hospitality Management / Culinary school preferred
Additional certification(s) in Food & Beverage will be an advantage
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Excellent reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Good working knowledge of MS Excel, Word, & PowerPoint
High degree of professionalism with sound human resources management and business acumen capabilities

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Quick apply

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head chef jobs in kolkata west bengal

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CHEF DE CUISINE – WESTERN (ALL-DAY DINING)

Executive Sous Chef

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