Executive Chef

Gandhi Institute of Technology and Management (GITAM); Doddaballapura; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Gandhi Institute of Technology and Management (GITAM) in India seeks an experienced kitchen operations leader to direct day-to-day activities, ensure quality and hygiene, and manage food costs while upholding FSSAI guidelines.

You’ll prepare menus, train staff, monitor safety, and drive continuous improvement across the dining facilities for students, faculty and guests.

Qualifications

• Direct the day-to-day kitchen operations and ensure quality, hygiene and taste.
• Adhere to FSSAI guidelines and maintain audit records.
• Prepare menus and guide the team to execute them effectively.
• Manage food cost and overall quality across the kitchen.
• Ensure compliance with policies, safety and SOPs, and train staff.
• Foster teamwork, open communication, and continuous improvement.

Responsibilities

• Oversee daily kitchen operations and ensure high standards.
• Maintain food quality, hygiene and guest satisfaction.
• Control costs, manage supplies, and support budgeting.
• Set goals, enforce safety policies, and drive efficiency.
• Train staff, conduct performance reviews, and ensure food safety.

Skills

Leadership

Food safety

Menu planning

Cost control

Team management

Education

High school diploma or Graduation in hotel management

2-year degree in Culinary Arts / Hotel & Restaurant Management

Job description

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, collaborative 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.