Company Description Spacers Savoury is redefining the food industry with honest Indian food brands that focus on nutrition and flavor. Its first brand, ARICEE, is a rapid casual concept offering a fresh approach to nutritious food, using locally sourced ingredients and rich, traditional Indian recipes. The team is driven by the mission that everyone deserves delicious, nutritious food, making healthy eating accessible and affordable.

Quality, sustainability, and authenticity are central to every meal, creating a work environment that values responsible sourcing and culinary integrity. Team members join a growing, mission-led company with opportunities to influence menus, operations, and guest experiences.

Role Description The Executive Chef is a full-time, on-site role based in Bengaluru South, responsible for overseeing all kitchen operations at ARICEE and future Spacers Savoury concepts. This role includes designing and updating menus, ensuring consistent execution of recipes, and maintaining high standards of taste, nutrition, and presentation aligned with the brand’s mission.

The Executive

Chef will manage kitchen staff scheduling, training, and performance, fostering a culture of cleanliness, safety, teamwork, and respect. Daily responsibilities involve supervising food preparation, monitoring inventory, coordinating with suppliers for fresh,



locally sourced ingredients, and controlling food costs. The role also collaborates with leadership on new product development, seasonal offerings, and process improvements to enhance guest satisfaction and operational efficiency.

Qualifications

- Culinary leadership and management skills, including team supervision, training, and performance management.
- Menu development and food production skills, with strong expertise in Indian cuisine, recipe creation, and portion control.
- Quality, safety, and hygiene skills, including knowledge of food safety regulations, kitchen sanitation, and health standards.
- Operational and cost-control skills, such as inventory management, vendor coordination, budgeting, and waste reduction.
- Customer-focused and communication skills, including the ability to collaborate with front-of-house teams and respond to guest feedback.
- Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or fast casual environment.
- Formal culinary education or equivalent professional experience in kitchen operations and culinary arts.
- Ability to work flexible hours, including weekends and evenings, as required by restaurant operations.
- Commitment to sustainability, local sourcing, and delivering nutritious, high-quality food.

📌 Executive Chef (Bengaluru)
🏢 Spacers Savoury
📍 Bengaluru