Company Description Charcoal Concepts is the dedicated multi-brand restaurant platform of K Hospitality Corp, focused on building, acquiring, and scaling leading food and beverage brands across cuisines and dining formats. Its portfolio spans iconic Indian concepts such as Copper Chimney and Bombay Brasserie, as well as international brands like Wagamama. The company is driven by a vision to grow distinctive restaurant brands that create memorable experiences and inspire happiness for guests and teams alike.

With a strong emphasis on innovation, customer-first hospitality, and a growth mindset, Charcoal Concepts curates both Indian regional flavors and global favorites. The organization is actively shaping a portfolio of brands that foster connections and stand out in the Indian experiential dining landscape.

Role Description The Chef De Cuisine is a full-time, on-site role based in Bengaluru South, responsible for leading kitchen operations and culinary execution for the assigned restaurant brand. This role oversees menu implementation, food preparation, and cooking to ensure consistent quality, presentation, and flavor aligned with brand standards.

The Chef De

Cuisine manages and trains kitchen team members, assigns daily tasks, and monitors adherence to hygiene, safety, and sanitation guidelines.



Day-to-day responsibilities include coordinating with front-of-house leadership to ensure smooth service, reviewing inventory and placing orders, controlling food costs, and maintaining equipment and workstations. The role also contributes to seasonal menu ideas, supports current dish trials, and helps drive an engaging, customer-focused dining experience.

Qualifications

- Strong skills in Food Preparation and Cooking, with proven experience in a professional kitchen environment.
- Thorough understanding of Hygiene, food safety standards, and regulatory compliance in restaurant operations.
- Effective Communication skills to coordinate with kitchen and front-of-house teams, and to train culinary staff.
- Customer Service mindset focused on consistent quality, timely service, and memorable guest experiences.
- Prior experience as a Sous Chef, Chef De Cuisine, or similar leadership role in a high-volume or premium dining restaurant.
- Ability to manage and mentor diverse teams, handle peak service pressures, and maintain calm, organized workflows.
- Knowledge of Indian and international cuisines, with interest in experiential and contemporary dining concepts.
- Relevant culinary diploma or degree from a recognized institute; additional certifications in food safety are an advantage.

📌 Chef De Cuisine (Bengaluru)
🏢 Charcoal Concepts
📍 Bengaluru