Job Description

What you’ll do…

- Lead the kitchen operation for your outlet, setting the pace and being present where the action is.
- Work with the Executive Chef to develop menus that are distinctive, commercially sensible and full of flavour.
- Make sure every dish leaves the kitchen tasting and looking as it should, with clear recipes and standards the team can follow.
- Plan rotas, sections and daily production around the level of business, using the team and resources thoughtfully.
- Build a strong, inclusive kitchen culture through explicit direction, regular feedback, coaching and proper development.
- Manage food cost, stock, ordering, portion control and waste, taking action when the numbers are moving the wrong way.
- Keep food safety,



hygiene, HACCP and kitchen records in excellent shape - no shortcuts.
- Partner closely with Restaurant and Bar leaders so service runs smoothly and guest feedback is acted on quickly.
- Keep equipment, storage and back-of-house areas organised, safe and well maintained.
- Bring fresh ideas, follow food trends and stay connected to the local restaurant scene without chasing every fad.
- Step in for the Executive Chef when required and support the wider hotel operation as part of the leadership team.

📌 Chef de Cuisine - The Hoxton Bengaluru City
🏢 ENNISMORE
📍 Bengaluru