Executive Chef – Karnataka / Bangalore Cuisine

Job Summary

Lead kitchen operations to deliver authentic Karnataka/Bangalore cuisine with consistent food quality. Manage staff, inventory, and costs while ensuring hygiene and safety standards. Train and supervise the kitchen team to optimize performance in a high-volume restaurant environment.

Responsibilities

• Lead kitchen operations to ensure consistent food quality and adherence to safety standards
• Develop and execute authentic Karnataka/Bangalore cuisine menus to meet customer expectations
• Manage kitchen staff by training, supervising, and coordinating team activities for efficient food preparation
• Oversee inventory management and control food wastage to optimize kitchen resources
• Maintain food cost control through effective menu planning and resource allocation
• Enforce hygiene and kitchen safety standards to comply with regulatory requirements
• Schedule and manage kitchen shifts, including weekends and public holidays, to ensure continuous operations

Required competencies and certifications

• Minimum 7–10 years of relevant culinary experience, including 3+ years in a senior or lead kitchen role
• Proven expertise in Karnataka/Bangalore and South Indian cuisine
• Demonstrated experience managing a high-volume restaurant kitchen
• Strong leadership skills to guide kitchen teams and optimize performance
• Proficient in menu planning and food-cost control to maintain profitability
• Availability to work shifts, weekends, and public holidays