Job Scope Summary:

To administer the culinary operations of Bengaluru Airport Services Limited (BASL). The scope of responsibility includes the training, development, and utilization of skills focused on achieving a consistent five-star product, ensuring that the culinary associates are motivated, disciplined, and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations.

Creativity in food preparation and menu planning is essential, whilst being accountable for maintaining the established financial budgets.

DUTIES & RESPONSIBILITIES

Financial

- Be aware of all financial budgets and goals.
- Ensure that each kitchen is supervised and managed to ensure total accountability for their profitability.
- Ensure that all recipes and product yields are accurately costed and reviewed regularly.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to lounge occupancy and function forecasts.
- Work closely with the Head of Hospitality in the preparation of annual operating budgets and forecasts.
- Ensure that the Departments overall operational budgets are strictly adhered to.

Operational

- Ensure that the culinary department adheres to all company policies, procedures, and BASL standards.
- Engage in creative menu planning and correct food preparation in each outlet and lounges.
- Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
- Ensure that all food preparation equipment is used safely and correctly and that it is cleaned and maintained.
- Initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
- Ensure that all relevant lounge setups are prepared on time and in adherence to lounge standards.
- Ensure that all culinary operations manuals are prepared and updated.

Marketing

- Work closely with the Head of Hospitality and Marketing Manager to create a yearly marketing plan for each outlet.
- Continuously seek ways to assist kitchen managers in maximizing revenues and profit.
- Fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.

Associate Handling





- Recruit and select a suitable culinary team able to work within a decentralized management philosophy.
- Ensure that each manager plans, implements, and records effective training programs for the respective associates in conjunction with the Training Manager and departmental trainers.
- Ensure that each manager maximizes productivity and morale within their respective departments and that associates consistently maintain discipline following lounge guidelines and local legislation.
- Delegate responsibilities to subordinates as required.
- Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
- Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
- Manage associates fairly and take a personal interest in knowing all culinary associates.
- Project a positive and motivated attitude amongst all associates. • Supervise all stewards and their activities within the culinary department.
- Ensure that associate meals and associate dining services are of a consistently high standard and are comparable to our F&B; outlets. • Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.

Administration

- Ensure that an effective filing system is in place within the culinary department and that appropriate records are prepared correctly, submitted on time, and collated and filed according to lounge policies and procedures.
- Control expenses wisely.
- Ensure that deadlines on all projects are met. • Ensure that meetings are well planned and results oriented.
- Conduct thorough inspections of the food and beverage operation.
- Be computer literate.

Guest Service

- Ensure that guests are always receiving an exceptional dining experience representing true value for money.
- Spend time in the various outlets (during peak periods) to ensure that the operation is managed well by the outlet team
- Be demanding and constructively critical in food preparation, presentation, and service standards.

Food and Beverage Product

- Frequently verify that only the highest quality products are used in food preparation.




- Taste the food from various kitchens with the respective chef and be demanding and critical when it comes to food quality and presentation.
- Ensure that all food products received into the lounges are of the required standard and quality and that they are stored and rotated correctly.
- Meet with suppliers and visit premises frequently.
- Be aware of new items introduced onto the market and keep up with the latest product trends.
- Ensure that all areas follow BASL and back-to-basic standards.
- Work closely with our celebrity chefs/consultant chefs to enhance the guest and culinary experience.

General

- Respond positively to changes in the culinary department as dictated by the industry, company, and our guests.

Training

- Engage in the performance management process (PMP).
- Engage in local culture education.

JOB KNOWLEDGE & SKILLS:

- Fair and firm management abilities with high influencing skills. • Strong administration skills.
- Sound financial acumen.
- Strong planning and organizational skills.
- Creative and innovative.
- Strong knowledge of food and beverage.
- Proactive approach towards following local and international industry progress and activities.
- Hands-on approach to all operational aspects.
- Excellent communication skills.
- Initiative.
- Self-motivated.
- Strong marketing knowledge and progress.
- Computer skills.
- Ideal training and coaching skills Train the trainer skills.

Qualifications

- Degree or Diploma in Hotel Management, Culinary Arts, Food Production, or a related discipline from a recognized institute.
- 15 - 20 years of culinary experience, with at least 56 years in a leadership role such as Executive Chef or Executive Sous Chef.
- Experience in luxury hotels, airport lounges, premium hospitality, airline catering, or large-scale food & beverage operations is highly preferred.
- Robust knowledge of Indian and international cuisines, menu engineering, food costing, and kitchen operations management.
- Proven experience in leading large kitchen teams, production planning, inventory management, and vendor coordination.
- Sound knowledge of food safety, hygiene, sanitation standards, and HACCP/FSSAI compliance.
- Ability to manage 24/7 operations, high-volume food production, and quality consistency in a fast-paced environment.
- Strong leadership, communication, and people management skills.
- Proficiency in kitchen management systems, inventory controls, and cost optimization.
- Willingness to work in rotational shifts and comply with airport security and operational requirements.

📌 Executive Chef (Bengaluru)
🏢 Bengaluru Airport Services Limited (BASL)
📍 Bengaluru