Job Title

Location: Bangalore Department: Culinary/Kitchen Lead kitchen operations, menu design, and food quality for the property, ensuring guest satisfaction and adherence to hygiene and safety standards. Key Responsibilities Oversee all day-to-day kitchen activities, from food preparation to final presentation. Plan, create, and update innovative menus based on seasonal availability and customer preferences. Maintain inventory and place orders for ingredients and equipment, controlling food costs and minimizing waste. Ensure compliance with food safety and hygiene regulations; conduct regular kitchen audits. Supervise, train, and manage all kitchen staff, fostering a collaborative and efficient team environment. Approve and inspect all dishes before service to assure top quality and consistency. Address operational or quality issues swiftly and efficiently. Collaborate with management for menu costing and planning special events or promotions. Keep up-to-date with culinary trends, techniques, and best practices. Build relationships with local vendors to source quality ingredients. Requirements Bachelor’s degree or diploma in Culinary Arts or Hotel Management preferred. Minimum 10 years of experience, including at least 2 years in a head chef/leadership role. Strong leadership, creativity, and management skills. Familiarity with kitchen equipment, menu planning, food costing, and inventory systems. Proficiency in MS Office and restaurant management software.