Executive Chef

Compass Group India; Bengaluru; On-site; INR 1,500,000 - 2,600,000; Full time

Job summary

Compass Group India seeks a seasoned Kitchen Operations Manager to lead production at multiple units in Bengaluru. You will oversee recipes, quality, safety, and staff, ensuring cost and menu alignment with brand standards.

You will coordinate with purchasing/merchandising, train staff, and drive customer-focused dining experiences while maintaining compliance with health and sanitation laws. 10+ years of leadership in food production are required.

Qualifications

• 10+ years of experience in food production & preparation roles.
• Diploma in Hotel Management & Catering Technology.
• Strong leadership and team management abilities; compliance with health/sanitation laws.

Responsibilities

• Oversee operations (production) at units and ensure adherence to recipes and Compass quality standards.
• Coordinate with purchasing/merchandising and base office for budgeting and supplies.
• Ensure safe, sanitized kitchen and maintain health and safety compliance.
• Optimize unit staffing, train staff, and control food costs within budget.

Skills

Leadership

Team management

Customer service

Food production leadership

Sanitation & safety

Education

Diploma in Hotel Management & Catering Technology

Job description

• Mobilization of new kitchen/ Units with guidance of Regional Chef/ Operations Manager. To coordinate with other department like the purchasing and merchandising departments in corporate office or regional base office where they're employed. To help in setting a budget and indicating the products and supplies necessary to fuel the business
• Responsible for the operations (production) at the Units, and provides professional leadership and direction to the production team at unit. Ensures that production team adhere with all recipes, food preparations, and presentations meet Compass specifications and commitment to quality.
• To insure a safe, orderly and sanitized kitchen at Unit. Demonstrates this by example, using proper food-handling techniques.
• Doing routine Audit of production list & documents maintained at Unit. Ensures that all stations remain stocked before and during the meal period at all units
• Sets excellent customer service and work examples. To create ways to communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services
• Manages staffing levels at all units to insure maximum utilization of kitchen staff deployed at units. Actively participates as a member of the management team at Base Office.
• Influence in unit sales by reviewing menu and merchandising prices and, also help devise marketing strategies that widen brand awareness and generate new or repeat customers.
• Oversees kitchen staff at unit and food cost to budgetary requirements. To conduct training for passing that knowledge to the cooking staff and incorporate new dishes or food
• Performs additional responsibilities, although not detailed, as advised by the sr. management at any time.

Person Specification -

• A minimum of 10+ years working in a food production & preparation position.
• Professional experience and innovation expertise
• College/culinary training/extensive cooking and production experience.
• Commitment to quality service, and food and beverage knowledge.
• Awareness of local, state and federal health and sanitation laws.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
• Diploma in Hotel Management & Catering Technology
• Ability to work in a high-energy and demanding environment.
• Demonstrates strong leadership skills and is a team player.
• Passion about food and customer service