Bagalur Bengaluru Karnataka Executive chef, head chef Jobs – 8 Open Jobs Today

Sous Chef
Shilton hospitality Pvt Ltd —Whitefield, Bengaluru, Karnataka
- ₹80,000 - ₹90,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
2d
Executive Chef II
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
7d
Executive Chef
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
Executive Sous Chef
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
Senior Sous Chef (Western)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
11d
Chef De Partie (Western)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- Walk-in
- Supervising experience
Demi Chef De Partie
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- Walk-in
- Supervising experience

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Head Chef
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Minimum 3–5 years of professional kitchen experience preferred. Experience in café menu development is an advantage. Control food wastage and kitchen inventory.
₹4,00,000 - ₹6,00,000 a year
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Head Chef
Hyatt House Bangalore Devanahalli —Bengaluru, Karnataka
Minimum 2 years work experience as Head Chef or Executive Sous chef in larger operation. The Head Chef is responsible to function as the Production Manager for…
13d

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Sous Chef

Shilton hospitality Pvt Ltd
Whitefield, Bengaluru, Karnataka

Quick apply

Job details

Full-time
₹80,000 - ₹90,000 a month
2 days ago

Benefits

Food provided

Qualifications

Hospitality
Cooking
Kitchen management
Chef
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

We are looking for an experienced and passionate Senior Sous Chef to lead kitchen operations and support the Executive Chef in delivering high-quality, consistent, and innovative food experiences. The ideal candidate should have strong expertise in South Indian, North Indian, and Asian cuisines, with hands-on experience in restaurant and banqueting operations.

The candidate should have a strong interest in Research & Development (R&D), menu innovation, food cost control, team leadership, and high-volume kitchen operations.

Key Roles & Responsibilities

Lead and supervise day-to-day kitchen operations to ensure smooth and efficient service.
Support the Executive Chef in maintaining food quality, consistency, presentation, and taste standards.
Demonstrate strong hands-on expertise in South Indian, North Indian, and Asian cuisines.
Manage kitchen production for both restaurant and bar operations.
Oversee banqueting and high-volume food production, ensuring timely preparation and service.
Plan daily production, mise-en-place, and kitchen readiness according to business volumes and operational requirements.
Ensure adherence to approved recipes, portion sizes, preparation methods, and presentation standards.
Monitor and control food cost, gross margins, wastage, yields, and overall kitchen expenses.
Identify opportunities for cost reduction without compromising food quality and guest experience.
Monitor raw material consumption, portion control, and production quantities to minimize wastage.
Coordinate with Stores, Purchase, and vendors to ensure availability and quality of raw materials.
Inspect incoming raw materials and ensure they meet the required quality and specification standards.
Maintain proper inventory levels and coordinate with Stores for timely replenishment.
Ensure strict compliance with hygiene, food safety, sanitation, and HACCP/food safety standards.
Implement and maintain kitchen SOPs and ensure compliance across all sections.
Lead manpower planning, staff deployment, productivity, and shift allocation within the kitchen.
Train, mentor, and develop kitchen team members to improve technical skills and productivity.
Build a positive and disciplined kitchen culture focused on teamwork, accountability, and continuous improvement.
Coordinate effectively with the F&B Service, Restaurant, Banqueting, and Bar teams to ensure smooth service.
Coordinate with Kila and Dock 66 kitchens for production, preparation, and service requirements.
Oversee Tambullam preparation and production management as per operational requirements.
Ensure all sections complete mise-en-place and production requirements before service.
Monitor kitchen readiness during peak service periods and resolve operational issues promptly.
Handle food-related guest complaints and coordinate appropriate corrective actions with the service team.
Support menu planning, menu execution, recipe development, and R&D initiatives.
Develop and test new dishes, recipes, techniques, and presentations in coordination with the Executive Chef.
Maintain recipe cards, standard portions, costing, and production procedures for new and existing dishes.
Coordinate kitchen requirements for special events, promotions, themed menus, and banquets.
Ensure proper maintenance, cleanliness, and safe operation of all kitchen equipment.
Report equipment breakdowns and coordinate with Engineering for timely repairs and maintenance.
Ensure proper opening and closing procedures are followed by all kitchen sections.
Monitor kitchen performance and provide regular operational updates to the Executive Chef.
Drive continuous improvement in food quality, productivity, cost efficiency, and service standards.

Candidate Profile

5–7 years of experience in the restaurant, bar, hotel, or hospitality industry, with relevant experience in a Sous Chef/Senior Sous Chef role.
Strong hands-on experience in South Indian, North Indian, and Asian cuisines.
Proven experience in both restaurant and banqueting operations.
Experience managing high-volume kitchen production is preferred.
Strong knowledge of food costing, yield management, portion control, and gross margin management.
Passion for R&D, menu development, and culinary innovation.
Strong team leadership and manpower management skills.
Excellent knowledge of food safety, hygiene, sanitation, and kitchen SOPs.
Strong coordination and communication skills.
Ability to work effectively under pressure in a fast-paced kitchen environment.
Strong attention to detail with a passion for quality and consistency.

Pay: ₹80,000.00 - ₹90,000.00 per month

Benefits:

Food provided

Work Location: In person

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Refine Your Search

executive chef, head chef jobs in bagalur bengaluru karnataka

Sous Chef

Executive Chef II

Executive Chef

Executive Sous Chef

Senior Sous Chef (Western)

Chef De Partie (Western)

Demi Chef De Partie

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