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3369 vacancies

Working time
Manager (team leader)
Fixed term contract

Education level

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Job Offer - Executive Sous Chef - Ibis Kolkata Rajarhat - Accor Jobs



Executive Sous Chef

Job Reference 522743 Profession Kitchen | Head Chef (m/f)

Hotel or Entity Ibis Kolkata Rajarhat Managed hotel

East India
Ibis Kolkata Rajarhat ibis Kolkata Rajarhat is 189 room property strategically located within 20 mins from Kolkata Airport and adjacent to business parks & Sezs, New Town and Salt lake sector 5 area.
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Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 23-12-2019
Gross annual salary : 660000 INR


Mondal Debanjan


Level of Education
Bachelor / Licence
Areas of study
Professional experiences
6 to 10 years
Languages essential
Hindi (Fluent)

Essential and optional requirements

  • Excel
  • Power Point
  • Word
  • Micros
  • Opéra

Key tasks

Prime Function

 Ensure food philosophy is maintained with a standardised product.
 Maintain cost effectiveness by maintaining profitability in all areas.
 Constantly evaluate systems to facilitate improvement where possible.
 Ensure HACCP procedures are followed and clear records are kept at all times.
 Ensure the highest standard in preparation of food production and delivery.
 Exceed guest expectations in quality and service of food products.

Key Responsibilities

Kitchen Planning

 Plans and designs menus for food as well as beverages.
 Tastefully do pairing of wine with food.
 Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

 Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
 Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
 Liaise with the Kitchen Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

 Oversee the stock take and stock rotation for the assigned section.
 Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

 Check all equipment prior to service where applicable.
 Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
 Liaise with Director of Restaurants & Bar, Restaurant Manager’s & Assistant Manager’s to facilitate service delivery and ensure standards are maintained.
 Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipe’s.
 Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
 Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
 Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
 Promote an environment of team work to facilitate the achievement of department and Novotel & Ibis Bangalore Techpark objectives.
 Monitor quantity and quality of food products for the assigned section to ensure compliance with Novotel and Ibis Bangalore Techpark standards.
 Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
 Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
 Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
 Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

Hygiene / Personal safety / Environment:
 Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
 Respects the instructions and safety guidelines for the equipment (s)he uses
 Applies the hotel's security regulations (in case of fire etc)
 Applies the ISO 9001 quality certification requirements that impact his/her role
 Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.