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Company Description Resto Hospitality provides end-to-end hospitality solutions for hotels, restaurants, and microbreweries, covering talent, training, audits, kitchen consultancy, and strategic F&B consulting. The organization focuses on aligning people, processes, and operational standards with each client’s values and brand vision. By bridging demand and supply gaps in hospitality talent and expertise, Resto Hospitality supports businesses in enhancing guest experience and operational efficiency. The company is committed to building meaningful, sustainable growth opportunities for its partners and team members. Professionals joining Resto Hospitality can expect a performance-driven, collaborative environment with strong emphasis on quality and continuous improvement.
Role Description The Executive Chef is a full-time, on-site role based in Bengaluru South, responsible for leading all culinary operations at the assigned property. This role oversees menu planning, recipe development, food presentation, and quality standards, ensuring consistency with brand guidelines and guest expectations. The Executive Chef manages kitchen staff scheduling, training, and performance, fostering a culture of safety, teamwork, and hygiene compliance. Daily responsibilities include supervising food preparation, monitoring inventory and food costs, coordinating with procurement, and maintaining adherence to health and safety regulations. The Executive Chef also collaborates with management on new concepts, seasonal menus, and special events to drive guest satisfaction and revenue growth.
Qualifications
- Strong culinary expertise, including menu planning, recipe development, and food presentation.
- Proven experience in leading and managing kitchen teams in a hotel, restaurant, or similar hospitality environment.
- Solid understanding of food safety, hygiene regulations, and kitchen operations standards.
- Ability to control food costs, manage inventory, and work within budgetary guidelines.
- Excellent communication, leadership, and interpersonal skills for coordinating with cross-functional teams.
- Capability to work in a fast-paced, high-volume setting while maintaining consistency and quality.
- Formal culinary education or equivalent professional training; certification in food safety is an advantage.
- Prior experience as an Executive Chef or Senior Sous Chef, preferably in Bengaluru or similar metropolitan markets.
- Flexibility to work shifts, weekends, and holidays as required by business needs.
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