karnataka commis Jobs – 86 Open Jobs Today

Executive Chef - South Indian
The Residence Cafe —Bengaluru, Karnataka
- ₹24,833.08 - ₹35,000.00 a month
- Weekend availability
- Hospitality
- Cooking
- Team management
- Food provided
Quick apply
chef de partie
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Weekend availability
- Cooking
- Diploma
- Leadership
- Flexible schedule
Quick apply
Dough Artisan
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Time management
Quick apply
Indian Chef
The Art of Living HR —Bengaluru, Karnataka
- ₹8,716.36 - ₹38,162.39 a month
- Full-time
- Cooking
- In-person
- Leadership
Quick apply
3h

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Demi Chef de Partie
Marriott International, Inc —Bengaluru, Karnataka
Stand, sit, or walk for an extended period of time. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.
₹1,000 a month
13d
Demi Chef de Partie
Marriott International, Inc —Bengaluru, Karnataka
Stand, sit, or walk for an extended period of time. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.
₹1,000 a month
13d

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Executive Chef - South Indian

The Residence Cafe
Bengaluru, Karnataka

Quick apply

Job details

Full-time
₹24,833.08 - ₹35,000.00 a month

Benefits

Food provided

Qualifications

Hospitality
Cooking
Culinary Arts
Team management
Hospitality Management
Chef
Diploma
Restaurant experience
Communication skills
Kitchen experience
Senior leadership
Hotel management

Full job description

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:

Food provided

Work Location: In person

Quick apply

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