Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You have a passion for creating mouth-watering dishes that make our guests' taste buds dance. As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

- Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
- Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
- Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
- Support financial performance: Participate in P&L; reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
- Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback,



and support initiatives to elevate the dining experience
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work workplace
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

- 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
- Technical education in hospitality or culinary school preferred
- Work experience in a similar capacity with international chain hotels

📌 Chef de Cuisine | Pan Asian | Conrad Bengaluru
🏢 HILTON
📍 Bengaluru