- Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality.

- Maintains a secure, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.

- Ensures that all stations remain stocked before and during the meal period.

- Verifies that kitchen staff follows all recipes and portions servings correctly.

- Keeps kitchen, dish, and storage areas clean and organized.

- Places food and supply orders as directed.

- Receives product be verifying invoice and freshness of merchandise.

- Sets excellent customer service and work examples.

- Actively participates as a member of the management team.





- Manages staffing levels throughout shift.

- Oversees kitchen labor and food cost to budgetary requirements.

- Performs additional responsibilities, although not detailed, as requested by the Chef at any time.

Role: Executive Chef,

Industry Type: Travel & Tourism,

Department: Food, Beverage & Hospitality,

Employment Type: Full Time, Permanent

Role Category: Kitchen / F&B; Production

Education

UG: Any Graduate read more

Key Skills

Skills highlighted with ‘‘ are preferred keyskills

Menu PlanningFood ProductionFood Costing

Wastage ControlHygieneFood SafetyKitchen ManagementHACCP

📌 Executive Chef (Bengaluru)
🏢 Compass Group
📍 Bengaluru