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