Bengaluru Karnataka Chef Jobs – 162 Open Jobs Today

Chef de Cuisine
GRAND MERCURE —Bengaluru, Karnataka
- Full-time
- Management
- Diploma
- Restaurant
Quick apply
12d
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
1d
Sous Chef
Eagleton-The Golf Resort —Bengaluru, Karnataka
- ₹70,000 - ₹80,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Paid time off
- Flexible schedule
Quick apply
11d
South Executive Chef
District 6 —Bangalore City, Bengaluru, Karnataka
- ₹80,000 - ₹95,000 a month
- Full-time
- Cooking
- Team management
- In-person
Quick apply
Demi Chef de Partie (CDP/DCDP)
Coppice Foods Pvt Ltd —Indiranagar, Bengaluru, Karnataka
- ₹18,000 - ₹24,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
Sous Chef
Le Château —Bengaluru, Karnataka
- ₹57,667.42 - ₹62,956.64 a month
- Full-time
- Hospitality
- Cooking
- In-person
Quick apply
Jr Sous Chef
PVR INOX Limited —Konanakunte, Bengaluru, Karnataka
- ₹45,000 - ₹60,000 a month
- Full-time
- In-person
- Leadership
- Health insurance
- Cell phone reimbursement
Quick apply
Sous Chef
Red Apple Kitchen Consultancy Pvt Ltd —Bengaluru, Karnataka
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
7d
CDP Chef
Burma Burma Restaurant & Tea Room —Bangalore City, Bengaluru, Karnataka
- ₹40,207.94 - ₹45,415.68 a month
- Weekend availability
- Hospitality
- Cooking
- Diploma
Quick apply
2h
Commis Chef
Hyatt Centric Bengaluru Airport —Bengaluru, Karnataka
- Full-time
- Cooking
- English
- Restaurant experience
Sous Chef
BRIK OVEN PRIVATE LIMITED —Indiranagar, Bengaluru, Karnataka
- ₹8,00,000 - ₹9,00,000 a year
- Full-time
- Hybrid work
- Doctoral degree
- Master's degree
- Bachelor's degree
Quick apply
11d
Junior Sous Chef
Lulu Global Mall —Bengaluru, Karnataka
- ₹2,41,640.25 - ₹5,70,626.03 a year
- Full-time
- Cooking
- Food service experience
- In-person
- Health insurance
Quick apply
Chef De Partie (Pastry)
GRAND MERCURE —Bengaluru, Karnataka
- Full-time
- Management
- Diploma
- Restaurant
Quick apply
Continental Chef
Kulhad Foods Pvt Ltd —Kormangala, Karnataka
- ₹20,000 - ₹35,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Paid time off
- Flexible schedule
Quick apply
12d
Commis Chef
PVR INOX LTD —Konanakunte, Bengaluru, Karnataka
- Up to ₹35,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Health insurance
- Food provided
Quick apply
12d
Continental Chef
Shilton Hospitality —Bangalore Corporation Building, Bengaluru, Karnataka
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Flexible schedule
Quick apply
Pastry Chef
GRAND MERCURE —Bengaluru, Karnataka
- Full-time
- Management
- Supervising experience
- Diploma
Quick apply
Continental Chef
Olegio Gastronomy Pvt. Ltd —Bangalore City, Bengaluru, Karnataka
- ₹8,744.35 - ₹38,152.71 a month
- Weekend availability
- Cooking
- In-person
- Diploma
Quick apply
Junior Sous Chef
Hilton —Bengaluru, Karnataka
- Full-time
- Hospitality
- Cooking
- 12th Pass
Head Chef
Balance & brew cafe —Sahakaranagar P.O, Bengaluru, Karnataka
- ₹4,00,000 - ₹6,00,000 a year
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
- Paid sick time
Quick apply

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chef jobs near bengaluru karnataka

Chef de Cuisine

GRAND MERCURE -
Bengaluru, Karnataka

Quick apply

Job details

Full-time
12 days ago

Qualifications

Management
Culinary Arts
HACCP
Hospitality Management
Chef
Diploma

Full job description

Company Description

Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Job Description

Prime Function

Ensure food philosophy is maintained with a standardised product.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products

Key Responsibilities

Kitchen Planning

Plan and design menus for food as well as beverages.
Tastefully do pairing of wine with food.
Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipe’s.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
Promote an environment of team work to facilitate the achievement of department and hotel objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with Hotel standards.
Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
Training coordinates with the training manager, ensure new joinee’s are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

Key Contacts

Liaises With

Responsible For (as assigned)

Culinary Department

Food & Beverage Service Department

Chef de Partie

Demi Chef de partie

Commis Chef

Occupational Health & Safety

Employee Responsibility

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.

Management’s Responsibility

Each manager is responsible, and will be held accountable for taking all practical measures to ensure:

That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.
Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management.

Qualifications

Diploma/Degree in Hotel Management, Culinary Arts, or a related field.

Additional Information

Good knowledge of Indian/International cuisine as per the property’s requirements
Excellent knowledge of food safety, hygiene, HACCP, and sanitation standards

Quick apply

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chef jobs in bengaluru karnataka

Chef de Cuisine

Sous Chef

Sous Chef

South Executive Chef

Demi Chef de Partie (CDP/DCDP)

Sous Chef

Jr Sous Chef

Sous Chef

CDP Chef

Commis Chef

Sous Chef

Junior Sous Chef

Chef De Partie (Pastry)

Continental Chef

Commis Chef

Continental Chef

Pastry Chef

Continental Chef

Junior Sous Chef

Head Chef

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