Role & responsibilities

- Responsible for Providing direction for all day-to-day kitchen operations.

- Responsible for providing quality, hygiene and tasty food to students, faculties and guests.

- Responsible for Food cost and quality management.

- Ensuring food preparation follows under the FSSAI guidelines and maintaining audit record.

- Responsible to prepare menus and guiding team to execute effectively.

- Ensures employees follows organization policies and procedures on day-to-day operations.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serving as a role model to demonstrate appropriate behaviors.

- Responsible to build quality talent and provide on job training as needed.

- Establishes and maintains openness, team-oriented relationships with employees and ensures employees do the same within the team.

- Responsible to receive customer feedbacks and developing plan for improvement.

- Ensure keep upgrading culinary innovation time to time.

Goal Setting:

- Responsible to set goals and making employes to achieve efficiency.

- Setting and following work place safety policies and procedures and making team to follow effectively.

- Manages department controllable expenses including food cost, supplies, uniforms and equipment.





- Participates in the budgeting process for areas of responsibility.

- Making ready all kitchens for audits as per the complains.

Training & Development:

- Identifies the development needs of employees and coaching, mentoring, helping to improve their knowledge or skills.

- Ensures employees are treated fairly and equitably.

- Training the kitchen associates on the job technical skills.

- Administers the performance appraisal process for direct report managers.

- Ensure all employees trained and aware on food safety and personal safety FSSAI guidelines.

- Manages employee progressive discipline procedures for areas of responsibility.

- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Preferred candidate profile

- High school diploma or Graduation in Hotel management; 18 years experience in the culinary, food and beverage, or related professional area.

OR

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 16 years experience in the culinary, food and beverage, or related professional area.

📌 Executive Chef (Bengaluru)
🏢 Gandhi Institute of Technology and Management (GITAM)
📍 Bengaluru