Job Description – South Indian Executive Chef
Position Title:
Executive Chef – South Indian Cuisine
Company: Gold Coins Club & Resort
Location: Electronic City, Bengaluru.
About the Company
Gold Coins Club & Resort is a 3-star premium resort located in Electronic City, Bengaluru, known for its hospitality, banquets, multi-cuisine restaurants, corporate events, and premium guest experiences. We are seeking an experienced South Indian Executive Chef to lead and elevate our authentic South Indian culinary operations.
Job Summary:
The Executive Chef – South Indian Cuisine will be responsible for leading the South Indian kitchen operations, menu planning, food quality, team management, and maintaining high culinary standards. The ideal candidate should possess strong expertise in authentic South Indian cuisine, banquet production, large-scale operations, and modern presentation techniques while ensuring consistency, hygiene, and guest satisfaction.
Key Responsibilities:
- Lead and manage complete South Indian kitchen operations.
- Design and develop authentic South Indian menus for restaurant, buffet, banquet, and corporate events.
- Ensure consistency in taste, quality, presentation, and portion control.
- Supervise food preparation and cooking processes during daily operations.
- Train, mentor, and manage kitchen staff including Sous Chefs, CDPs, and Commis.
- Monitor food cost, wastage control, and kitchen inventory management.
- Maintain hygiene, food safety, and HACCP standards across the kitchen.
- Coordinate with F&B and banquet teams for smooth event execution.
- Introduce innovative dishes while maintaining traditional South Indian authenticity.
- Ensure timely preparation during breakfast, lunch, dinner, and banquet services.
- Handle guest feedback and maintain high customer satisfaction standards.
- Monitor kitchen equipment maintenance and operational efficiency.
Cuisine Expertise Required
- Karnataka Cuisine
- Tamil Nadu Cuisine
- Andhra Cuisine
- Kerala Cuisine
- South Indian Breakfast Specialties
- Traditional & Modern South Indian Buffet Menus
- Tandoor and live counter knowledge is an added advantage
Required Skills
- Strong leadership and team management skills
- Expertise in large-scale banquet production
- Menu engineering and food costing knowledge
- Excellent knowledge of South Indian spices, recipes, and regional cooking techniques
- Ability to work in fast-paced hospitality environments
- Good communication and operational coordination skills
Experience Required
- Minimum 8–12 years of culinary experience with at least 3–5 years in a senior leadership role.
- Experience in hotels, resorts, premium restaurants, or banquet operations preferred.
- Prior experience handling high-volume South Indian kitchen operations is mandatory.
Education
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
Salary & Benefits
- Attractive salary package based on experience
- Performance incentives
- Duty meals provided
- Accommodation/transport support (if applicable)
- Uniform and grooming support
- Career growth opportunities within hospitality operations
Working Schedule
- Flexible rotational shifts including weekends and holidays.
- Availability for banquet events, festivals, and special functions required.
Benefits:
- Meal Provided
- Accommodation Provided
Pay: ₹24,833.08 - ₹35,000.00 per month
Benefits:
Work Location: In person
