Chef Manager

Vintage Hospitality Services; Bengaluru; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Vintage Hospitality Services in Bengaluru is seeking a Chef Manager to lead daily kitchen operations, plan menus, supervise cooks, and ensure high-quality food service on-site. The role emphasizes hygiene, safety, and cost control, with collaboration across teams.

The successful candidate will drive guest satisfaction by maintaining consistent standards, managing inventory, and mentoring kitchen staff in a fast-paced hospitality environment.

Qualifications

• Strong skills in Food Preparation and Cooking; manage high-volume service.
• Experience in Food & Beverage operations; coordinate with staff; align with standards.
• Maintain food quality: taste, presentation, hygiene; safety regulations.
• Culinary management: lead teams, schedule, control costs, manage inventory.
• Relevant culinary education or certification preferred; practical experience valued.
• Ability to lead and motivate kitchen teams; strong communication and conflict resolution.
• Able to work flexible hours, including weekends and holidays.
• Knowledge of local and regional cuisine; adapt menus to customer needs.

Responsibilities

• Oversee daily kitchen operations and ensure high-quality service.
• Plan menus and supervise preparation and cooking.
• Monitor food quality, presentation, and safety standards.
• Coordinate with suppliers for ingredients and inventory.
• Lead and train kitchen staff; enforce hygiene and safety.
• Manage cost control, portioning, and waste reduction.
• Collaborate with management to improve culinary offerings and guest satisfaction.
• Maintain smooth back-of-house operations with hands-on presence.

Skills

Food Preparation & Cooking

Food & Beverage Operations

Food Quality & Hygiene

Culinary Management

Leadership & Staff Training

Cost Control & Inventory

Menu Planning

Flexible Hours

Education

Culinary education or certification

Job description

Company Description Vintage Hospitality Services is a hospitality company headquartered at 148/2, 30th Mile, Hosakote, Dandupalya, Bengaluru, Karnataka, India. The organization focuses on delivering reliable food and beverage services tailored to local and regional needs. Team members work in a fast-paced environment that values consistency, quality, and customer satisfaction. The company offers opportunities to grow within hospitality operations and kitchen management. Applicants can expect a professional setting with an emphasis on operational excellence and service standards.

Role Description

The Chef Manager is a full-time, on-site role based in Bengaluru, responsible for overseeing daily kitchen operations and ensuring high-quality food service. This role includes planning menus, supervising food preparation and cooking, monitoring food quality and presentation, and coordinating with suppliers for ingredients and inventory. The Chef Manager leads and trains kitchen staff, enforces hygiene and safety standards, and manages cost control, portioning, and waste reduction. The position also involves collaborating with management to improve culinary offerings, responding to guest feedback, and maintaining smooth back-of-house operations. The role requires hands-on presence in the kitchen and strong organizational and leadership abilities.

Qualifications

• Strong skills in Food Preparation and Cooking, with the ability to manage diverse menus and high-volume service.
• Experience in Food & Beverage operations, including coordination with service staff and alignment with overall hospitality standards.
• Proven ability to maintain Food Quality, including taste, presentation, hygiene, and compliance with safety regulations.
• Culinary Management experience, including team supervision, scheduling, cost control, and inventory management.
• Relevant culinary education or professional certification preferred; substantial practical experience in a similar role is highly valued.
• Ability to lead and motivate diverse kitchen teams, with strong communication and conflict-resolution skills.
• Capability to work flexible hours, including weekends and holidays, as required by hospitality operations.
• Knowledge of local and regional cuisine and willingness to adapt menus based on customer preferences and business needs.