Company Description
The Hoxton, Bangalore
We are looking for a Chef de Cuisine to join our dynamic team for The Hoxton Bengaluru City.
The Hoxton is opening its very first neighbourhood hotel in Asia, coming to India’s Bengaluru city centre in 2026. This is a major milestone for the brand as it ventures into a new continent entirely and we are now looking for a brilliant leadership team to help bring this lifestyle brand to the market.
Located in the heart of the city centre, The Hoxton, Bengaluru City will bring its undeniable brand DNA and guest experience to India’s “Silicon Valley”, a high-tech city filled with parks and gardens and known for its vibrant cafe and pub culture - very apt for a brand that was founded in London!
The hotel will feature 149 bedrooms in a variety of The Hoxton’s well-loved room categories and the lobby will have a vibrant all-day dining restaurant & bar. Topping off the hotel we will have a rooftop pool and bar, large scale function rooms and The Apartment - The Hoxton’s unique meeting & events concept
More about us…
The Hoxton is a series of open-house hotels, each in a neighbourhood that we love. Ever since we opened our first hotel in Shoreditch, we’ve never just been about offering a bed for the night. We want to be more than that: proving style doesn’t need to be sacrificed for good value and providing a place where guests can hang out alongside the locals and submerse themselves in the neighbourhood with vibrant, welcoming public spaces.
What's in it for you...
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The opportunity to work with an exciting new hospitality concept in Bangalore and have a real impact on its success.
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Join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
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The chance to challenge the norm and work in an environment that is both creative and rewarding.
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Become part of a team that’s very passionate about creating great hospitality experiences.
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Great discounts across the entire Ennismore family (which you get to keep even if you decide to leave us!).
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A competitive package and plenty of opportunity for development.
Job Description
What you’ll do…
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Lead the kitchen operation for your outlet, setting the pace and being present where the action is.
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Work with the Executive Chef to develop menus that are distinctive, commercially sensible and full of flavour.
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Make sure every dish leaves the kitchen tasting and looking as it should, with clear recipes and standards the team can follow.
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Plan rotas, sections and daily production around the level of business, using the team and resources thoughtfully.
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Build a strong, inclusive kitchen culture through clear direction, regular feedback, coaching and proper development.
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Manage food cost, stock, ordering, portion control and waste, taking action when the numbers are moving the wrong way.
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Keep food safety, hygiene, HACCP and kitchen records in excellent shape - no shortcuts.
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Partner closely with Restaurant and Bar leaders so service runs smoothly and guest feedback is acted on quickly.
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Keep equipment, storage and back-of-house areas organised, safe and well maintained.
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Bring fresh ideas, follow food trends and stay connected to the local restaurant scene without chasing every fad.
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Step in for the Executive Chef when required and support the wider hotel operation as part of the leadership team.
Qualifications
What we’re looking for…
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Individuals. You’re looking for a place where you can be you; no clones in suits here.
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Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
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You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
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You’re not precious. We leave our egos at the door and help get things done.
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You’re up for doing things differently and trying (almost) everything once.
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If we got stuck in a lift together, we’d have a good time and share a few laughs.
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You want to be part of a team that works hard, supports each other, and has fun along the way.
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You’ll bring solid experience leading a busy, quality-driven kitchen, ideally as a Chef de Cuisine, Senior Sous Chef or similar.
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You have strong food knowledge, confident menu development skills and a real feel for flavour, presentation and consistency.
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You understand the commercial side of a kitchen, including food cost, labour, purchasing, stock and waste.
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You’re a visible leader who can set standards without shouting, develop people and build a team that wants to stay.
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You’re calm under pressure, solutions-focused and comfortable making decisions during a busy service.
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You have a thorough understanding of food safety and HACCP requirements.
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You communicate clearly in English; additional languages are a bonus.
