Company Description The Den, Bengaluru is a millennial luxury hotel located in the central business district of Whitefield, offering 226 contemporary rooms across 25 floors on a 2.8-acre property in the IT corridor. As the first international expansion of the renowned Israeli hospitality chain Dan Hotels, The Den brings global standards of service and design to the Bengaluru market. The hotel provides a holistic “Eat, Work, Sleep, Play”

experience with diverse dining venues, including The Creek multi-cuisine restaurant, Layla rooftop Mediterranean restaurant, The Nest cocktail bar, The Deli, Coldpress juice bar, Club Lounge, The Sanctuary spa, and The Studio gym. Its philosophy blends modern grandeur with easy comfort, appealing to both business travelers and leisure guests. Team members join a brand that values innovation, refined hospitality, and a vibrant, urban guest experience.

Role Description The Executive Sous Chef – Indian will lead the Indian cuisine operations, overseeing menu planning, recipe development, and day-to-day kitchen management for Indian culinary offerings. This full-time, on-site role in Bengaluru includes supervising kitchen brigades, ensuring consistent food quality, presentation, and taste, and maintaining high standards of hygiene, food safety, and cost control. The role involves coordinating with the Executive Chef on seasonal menus, promotions, and banquets, managing vendor relationships for Indian ingredients,



and monitoring inventory and wastage.

The Executive Sous

Chef – Indian will train and mentor team members, implement standard operating procedures, and collaborate closely with restaurant service teams to deliver a seamless guest experience. The position also requires active participation in guest feedback management and continuous improvement of culinary standards.

Qualifications

- Strong expertise in Indian cuisine, including regional specialties, contemporary interpretations, and menu development.
- Experience in kitchen operations management, covering food production planning, inventory control, and cost management.
- Proficiency in team leadership, staff training, performance supervision, and collaborative work with front-of-house teams.
- Sound knowledge of food safety, hygiene standards, and compliance with local health and safety regulations.
- Ability to maintain consistent quality and presentation in high-volume, premium hospitality environments.
- Diploma or degree in Culinary Arts, Hotel Management, or a related field; prior experience as Sous Chef or equivalent in reputed hotels or restaurants.
- Strong organizational and time-management abilities, with flexibility to work shifts, weekends, and holidays as required.
- Effective communication skills, guest-centric mindset, and willingness to innovate while respecting traditional Indian culinary techniques.

📌 Executive Sous Chef - Indian (Bengaluru)
🏢 The Den, Bengaluru
📍 Bengaluru