Roles & Responsibilities:

- Oversees back-of-house operations.
- Hires, trains, and manages kitchen staff.
- Sets the staffing schedule.
- Leads pre-shift meetings.
- Develops recipes and menus.
- Determines plating and presentation plans.
- Orders and evaluates the quality of new food.
- Stocks the kitchen with necessary supplies.
- Helps with financial planning and budgeting.
- Handles and resolves customer complaints.
- Makes sure the kitchen staff follows all food safety laws.
- Sets and implements the kitchen policies and procedures.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.




- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.

Keys & Skills:

- 2+ years of culinary education.
- 6+ years of experience in a similar position.
- Advanced knowledge of food professional principles and practices.
- Proficient knowledge of human resources management.
- Excellent knowledge of IDS systems, ordering and inventory.
- Excellent communication skills.
- Ability to meet deadlines.
- Ability to track expenses and manage a budget.
- Team player.

Job Type: Full-time Pay: ₹19,918.42 - ₹60,000.59 per month

Advantages

- Food provided
- Paid sick time
- Paid time off

Experience:
- total work: 6 years (Preferred)

Work Location: In person

📌 Executive Chef (Bellandur)
🏢 Icon Premier Hotel
📍 Bellandur