We're Looking for an Executive Chef who will be responsible for delivering an exceptional dining experience, maintaining the highest standards of hygiene and food quality, innovating recipes based on seasons and festivals, and efficiently managing the kitchen’s P&L. International experience is a plus.Location: Sarjapur, Bangalore.
Key Responsibilities:

• Oversee daily kitchen operations and ensure excellence in food preparation, presentation, and taste.
• Maintain highest hygiene and safety standards in compliance with food safety regulations.
• Innovate seasonal and festival-based recipes in alignment with the company’s vision, customer preferences, and market trends.
• Ensure consistency in recipes and maintain product availability at all times.
• Manage and optimize kitchen costs, inventory, and wastage to achieve profitability.
• Lead, mentor, and train the culinary team to foster a culture of excellence and efficiency.
• Develop supplier relationships to maintain quality ingredients at the best prices.
• Handle customer feedback and market trends to continuously evolve the menu and offerings.
• Collaborate with the management team for strategic planning, marketing, and event-based culinary innovations.

Ideal Candidate Profile:

• Graduate from OCLD, Le Cordon Bleu, or other premier culinary institutes.
• Minimum 8-12 years of experience in premium hotels, high-end restaurants, or chef-led kitchens.
• At least 4 years as an Executive Chef or Head Chef in a reputed establishment.
• Strong entrepreneurial mindset with a customer-first approach.
• Skilled in menu engineering, cost control, and kitchen financials.
• Passion for culinary innovation and trendsetting cuisine.
• Excellent leadership, communication, and team management skills.
• Experience in international kitchens is a plus.