The Den, Bengaluru
Website:
denhotels.com
Job details:
Company Description The Den, Bengaluru is a Millennial Luxury Hotel located in the central business district of Whitefield, featuring 226 rooms across 25 floors on a 2.8-acre property. As the first international expansion of the renowned Israeli Dan Hotels chain, it brings global hospitality standards to one of India’s key IT corridors. The hotel offers a comprehensive live-work-play experience through multiple premium outlets, including The Creek multi-cuisine restaurant, Layla rooftop Mediterranean restaurant, The Nest cocktail bar, and specialized wellness and fitness facilities. With a focus on contemporary luxury blended with easy comfort, The Den appeals to modern globetrotters and traditional travelers alike, offering a stylish yet relaxed environment. Team members join a brand that values innovation, high service standards, and a refined, urban guest experience.
Role Description This is a full-time, on-site role based at The Den, Bengaluru for Sous Chefs specializing in Continental, Indian, and Garde Manger kitchens. The role involves planning and executing daily menus, supervising food preparation and cooking, and ensuring consistent quality and presentation across designated cuisine sections. Sous Chefs will support the Executive and Head Chefs in managing kitchen operations, including coordinating with service teams, monitoring inventory, and maintaining hygiene and safety standards. Responsibilities include training and guiding junior culinary team members, contributing to new dish development, and ensuring efficient service during peak hours. The role requires active participation in maintaining brand standards, cost control, and guest satisfaction in all food and beverage outlets.
Qualifications
- Strong food preparation and cooking skills, with proven expertise in Continental, Indian, and/or Garde Manger sections.
- Demonstrated culinary skills, including menu execution, plating, and flavor balancing in a premium hotel or restaurant environment.
- Knowledge of food & beverage operations, including kitchen workflows, quality control, and adherence to hygiene and safety regulations.
- Effective communication skills to coordinate with kitchen and service teams, and to train and mentor junior staff.
- Formal culinary education or equivalent professional training is preferred.
- Experience in a luxury or upscale hotel setting is an advantage.
- Ability to work flexible hours, including weekends and holidays, based on operational needs.
- Strong organizational skills, attention to detail, and capacity to perform under pressure in a fast-paced environment.
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