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 maintaining hygiene and safety standards 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 food preparation activities
• Oversee inventory control and minimize food wastage to maintain cost efficiency
• Maintain food cost controls, hygiene, and kitchen safety standards in compliance with regulations
• Plan menus and control food costs to optimize profitability
• Work shifts including weekends and public holidays to support kitchen operations

Required competencies and certifications

• Minimum 7–10 years of relevant culinary experience, including 3+ years in a senior or lead kitchen role
• Strong expertise in Karnataka/Bangalore and South Indian cuisine
• Proven experience managing a high-volume restaurant kitchen
• Demonstrated leadership skills in managing kitchen teams and operations
• Ability to work shifts, weekends, and public holidays