Key Accountabilities/Duties & Responsibilities:

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- Plan and direct food preparation and culinary activities.

- Estimate food requirements and food/labor costs.

- Designing recent recipes, planning menus, and selecting plate presentations.

- Modify menus or create new ones that meet quality standards

- Reviewing staffing levels to meet service, operational, and financial objectives

- Recruit and manage kitchen staff

- Obtaining feedback on food and service quality, and handling customer complaints.

- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

- Ensure proper receiving, storage, and rotation of products to comply with the standards

- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.



(Review waste/spoilage log)

- Manages the kitchen and ensures compliance with all standards of best practices

- Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

- Review Daily Flash Report and actively involved food and Labor cost controlling.

- Review Sensitive Inventory Item’sheet daily and take proper action for variance.

- Ensure proper equipment operation/maintenanceEssential qualifications for the role are:

- Preferred educational qualification for the role is a graduate degree in Hotel management or any other related degree

- Minimum experience of (12 to 15) years is required for this role .

📌 Executive Chef (Bengaluru)
🏢 Tamara Leisure Experiences
📍 Bengaluru