Head Chef

Job Summary

We are looking for an experienced Executive Chef to lead the kitchen operations of our café in Bangalore. The role involves menu planning, food quality control, cost management, team leadership, and compliance with food safety standards, while maintaining consistency, taste, and presentation.

Key Responsibilities

• Design and update café menus (breakfast, all-day dining, beverages, desserts) aligned with brand positioning
• Ensure consistent taste, quality, and portion control across all dishes
• Oversee daily kitchen operations including prep, service, and closing
• Manage food cost, wastage control, inventory, and vendor coordination
• Train, supervise, and schedule kitchen staff (CDPs, Commis, helpers)
• Maintain FSSAI, hygiene, and food safety standards at all times
• Standardize recipes, SOPs, and plating guidelines
• Coordinate with operations and management for promotions, new launches, and feedback
• Handle customer feedback and resolve food-related issues promptly.

Required Skills & Qualifications

• Minimum 5–8 years of experience in cafés, casual dining, or QSR brands
• Prior experience as Executive Chef / Head Chef / Sous Chef (ready for elevation)
• Strong knowledge of continental, café-style food, breakfast menus, and desserts
• Good understanding of costing, inventory control, and kitchen efficiency
• Leadership and team management skills
• Knowledge of local sourcing and Bangalore food preferences
• Ability to work in a fast-paced café environment.

Job Type: Contractual

Application Question(s):

• How many years of experience do you have as a Head Chef / Executive Chef in a café, cloud kitchen, or QSR setup?
• Have you handled recipe standardization and food cost control for multiple outlets or high-volume operations?
• What type of menu have you worked on most recently?
• What was your average food cost percentage in your last role?
• Are you experienced in maintaining FSSAI, hygiene audits, and SOP compliance in daily kitchen operations?

Work Location: In person