Exclusive Interview | Parag Bhatnagar | Head HR - MBD Group

 
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A combination of hard work, good culinary knowledge, out of box thinking & creativity makes a good chef.
 

With over 2 decades of HR experience, Parag Bhatanagar, is the perfect guy to ask the questions that affect chefs.

Parag has a number of Rewards & Recognitions to his name:

  • “HR Growth Award” in 6 th global HR Summit by Amity Global Business School

  • “Efforts in Hospitality industry” by Indian Society of Human Resource Development

  • “Outstanding Performance ” in HR by Club Mahindra

  • “Leadership Awards by ASSOCHEM“

 
 

How do you recruit for the kitchen?

We evaluate candidate's Technical know-how followed by a food trails for minimum three to four cuisines followed by a combined interaction with Executive chef and HR Head to take a call on his candidature.

What do you look for while recruiting for the kitchen

At the entry / fresher stage

Basic knowledge of kitchen / sections, willingness to learn, hard working and positive attitude.

At the mid-level - CDP, Sous Chef stage

Good educational & technical background , previous experience in his specialised area of operations, his achievements / innovations (if any), man management / admin skills, cost consciousness, Implementation of complaisance i.e HACCP, FSSAI, ISO and guest services orientation.

At the senior level - Executive Sous Chef, Executive Chef stage

At this level we focus on his track record as Exec chef in all previous organisations, his personality factors i.e Leadership skills, mentorship, Interpersonal skills, Guest service orientation, Imagination / creativity specially out of box thinking approach. For selection of Exe Chef and even Sous chef we have psychometric test, specially designed for leadership skills.

What leadership do programs/training programs you run for chefs?

We enroll them in our HOD's / leadership program which is normally once in a year for a duration of two days at off shore location. Program is run through external trainers and it covers various aspects of effective man management, finance & Cost control, Guest centricity and Quality deliveries in competitive edge. For junior chefs ( DCDP/ Commis / Assistants ) we have Departmental training program which is jointly run frequently by Training Manager and nominated departmental trainer which is normally Sous chef / Exe Chef.

What are some initiatives that are geared towards making chef’s work lives easier?

It is very important to keep our staff motivated specially who are in kitchen/ allied area. We provide them three sets of uniform which is maintained by our Laundry dept , Safety shoes designed for Chefs , regular health check-ups apart from those designed for food handlers, Straight shifts in almost all kitchens.

In addition to this we keep them engage by developing their hobbies music, designing through our monthly employee engagement day celebration in which we do joint cake cutting followed by some team building activity, singing / music round / jokes etc. Also we organise inter dept competitions like carom / chess / badminton/ cricket time to time and we make sure that our kitchen team participates in decent number.

Parag Bhatnagar on linkedin