Lead the Kitchen Team. Responsible for menu planning, standardization & costing of recipes. Plan Staffing for the restaurant. Involved in Interview & Selection Process of the kitchen team. Training calendar for the kitchen team. Staff Briefing, Rostering. Indenting, Ordering, Material Management. Explore Current menu options. Improve profitability of the kitchen by effective cost control and wastage elimination. Guest Interaction. Ensure the Hygiene Standards are maintained in the Kitchen. Ensure the Standard recipes are followed by the kitchen team. Conduct Performance Evaluation and Appraisal for the team. Control Attrition
📌 Executive Chef (Bengaluru)
🏢 Recognized
📍 Bengaluru
Reply to this offer
Impress this employer describing Your skills and abilities, fill out the form below and leave Your personal touch in the presentation letter.