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