Production Manager / Executive Chef Delicatessen Job in The Grand Group

Job Summary:Production Manager would be overseeing the culinary operations of the Delicatessen products by following standards and procedures. Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the kitchen.

Reporting to:Chief Operating Officer

Location Kolkata

Duties and Responsibilities:

• Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines and standards set by the Hospitality Group.
• Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets and menus.
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department
• Visually inspects, selects and uses only food items of the highest standard

/ Quality in the preparation of all menu items.

• Checks and controls proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality
• Delegates and assists in preparing of cold food items like cold cuts, smoked poultry, fish etcetera.
• Prepares daily requisitions for supplies and food items for
• Prepare all dishes following recipes and yield guides.
• Properly label and date all products to ensure safekeeping and
• Effectively communicate with other chefs and staff in order to full fill and address any issues or needs as requested time to time.
• Plan, prepare and set up to provide quality service and product to all kitchens/outlets requiring items from kitchen.
• Monitors waste and over production, ensures proper rotation and quality
• Maintain complete knowledge of and comply with all departmental policies, procedures and
• Maintain complete knowledge of correct maintenance and use of
• Utilize established company control procedures for food cost, labor cost, and food quality.
• Monitor weekly and monthly inventories, and ordering of food and
• Curates recipes for production use as per market trends.
• Responsible for Menu development and presentation of new
• Enforcing Company and Departmental safety policies, Health Department
• Conduct weekly kitchen meetings to keep Delicatessen staff informed and updated on current events and hotel activities.
• Strong communication, leadership, and conflict resolution
• All invoices to be checked for quality and quantity against goods delivered to the
• Ensure that all goods received must be stored at the right place and at the right
• Maintains portion control while pre-preparation must be carried out to ensure yield and required number of portions.
• Ensures stock of food both raw and cooked must be regularly turned over. (FIFO).Do not over stock.
• Ensures pest control so that food items stored must be protected from vermin and pest.
• Maintains proper record of issues both raw, cooked, packed A daily stock / consumption sheet to be maintained.
• Ensure complete hygienic standards are followed as per A.C.C.P.
• Extremely vigilant and takes precautions to avoid pilferage.

Desired Profile :

Candidate is expected to have the following:

• Knowledge of cold smoking skills, proficiency in English and German meat processing skills. Highly motivated and should be able to work independently under pressure.
• Preferably trained in the Europe.
• Knowledge of the fundamentals of cooking, knowledge of knives and knife skills, knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc.
• Ability to manage and work with senior team members across different geographic locations excellent time management skills and ability to prioritize

Education:

• Bachelor s degree in Culinary or Culinary diploma or equivalent with Effectively communicate in English, in both written and oral forms. Computer knowledge and experience in using inventory systems preferred.

Experience:Minimum 5 years of Culinary Management experience in a similar position, preferred international exposure in the relevant capacity.

Age:Between 35 to 40 Yrs