Executive Chef

Brigade Group; Bengaluru; On-site; INR 1,800,000 - 3,200,000; Full time

Job summary

Brigade Group is seeking an Executive Chef for Signature Club Resort in Bengaluru to lead all culinary operations, ensure top food quality, hygiene, guest satisfaction and profitability across outlets, banquets and events. You will drive culinary planning, menu development, kitchen leadership, food cost control and safety compliance.

The role oversees Indian, Continental, Tandoor, Bakery and Pastry sections with a focus on team development, training, and seamless interdepartmental coordination

Qualifications

• Degree / Diploma in Hotel Management or Culinary Arts.
• 12–18 years of relevant culinary experience in hotels, resorts, clubs or luxury properties.
• Experience in menu planning, food costing, budgeting and kitchen administration.

Responsibilities

• Oversee day-to-day kitchen operations across outlets and events.
• Plan and execute menus for restaurants, banquets, weddings, and club events.
• Supervise Indian, Continental, Tandoor, Bakery, Pastry and other sections.
• Develop new menus and culinary concepts based on guest trends.
• Monitor food quality, hygiene, and portion control.
• Coordinate with Food Production and F&B Service teams.

Skills

Leadership

Menu planning

Food cost control

Kitchen operations

Banquets management

Training & development

Education

Degree / Diploma in Hotel Management or Culinary Arts

Job description

Job Purpose
To lead and manage the overall culinary operations of

JOB DESCRIPTIONExecutive Chef
Property: Signature Club Resort
Department: Food Production / Kitchen
Designation: Executive Chef
Reports To: General Manager / Unit Head
Job Purpose
To lead and manage the overall culinary operations of Signature Club Resort, ensuring consistently high standards of food quality, presentation, hygiene, guest satisfaction and profitability across all outlets, banquets, events and club operations.
The Executive Chef will be responsible for culinary planning, menu development, kitchen operations, team leadership, food cost control, inventory management and compliance with food safety standards.

Key Responsibilities
Culinary Operations

• Oversee the day-to-day operations of all kitchen sections at Signature Club Resort.
• Ensure consistent quality, taste, presentation and portion control across all food outlets and events.
• Plan and execute menus for restaurants, banquets, weddings, conferences, club events and special occasions.
• Supervise Indian, Continental, Tandoor, Bakery, Pastry and other relevant kitchen sections.
• Develop new menus, dishes and culinary concepts based on guest preferences and market trends.
• Conduct regular food tasting and quality checks.
• Ensure smooth coordination between Food Production and F&B Service teams.

People Management

• Lead, motivate and develop the complete culinary team.
• Prepare manpower plans and kitchen duty rosters as per business requirements.
• Conduct regular training, coaching and skill-development sessions.
• Participate in recruitment, selection and performance evaluation of kitchen personnel.
• Maintain discipline, grooming, hygiene and professional standards within the kitchen.
• Build a strong team culture and ensure effective communication across all kitchen sections.

Food Cost & Inventory Control

• Monitor and control food cost, consumption, wastage and portion sizes.
• Ensure proper requisitioning, receiving, storage and utilization of food materials.
• Coordinate with Purchase and Stores for quality and availability of ingredients.
• Conduct regular inventory and stock checks.
• Implement effective production planning to minimize food wastage.
• Ensure adherence to approved recipes and standard portion sizes.

Banquets, Events & Club Operations

• Plan and execute food production for high-volume banquets, weddings, conferences and club events.
• Ensure timely preparation and smooth execution of large-scale functions.
• Coordinate with the F&B and Events teams regarding menus, guest requirements and special functions.
• Ensure adequate manpower, mise-en-place and production planning for events.
• Handle special guest requirements, themed menus and customized culinary requests.

Food Safety & Hygiene

• Ensure strict compliance with FSSAI, HACCP, food safety and hygiene standards.
• Maintain high standards of kitchen cleanliness and sanitation.
• Ensure proper food storage, temperature control, labelling and FIFO practices.
• Conduct regular kitchen inspections and take corrective action wherever required.
• Ensure safe operation, cleaning and maintenance of kitchen equipment.
• Coordinate with relevant departments for preventive maintenance and repair of kitchen equipment.

Financial & Administrative Responsibilities

• Prepare and manage the kitchen operating budget.
• Monitor food cost and departmental expenses.
• Identify opportunities for cost optimization without compromising quality.
• Review daily production, consumption and wastage reports.
• Ensure proper documentation and compliance with departmental procedures.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Guest satisfaction and food feedback
• Food cost percentage
• Reduction in food wastage
• Kitchen productivity and efficiency
• Hygiene and food safety compliance
• Banquet and event execution
• Menu innovation
• Inventory and portion control
• Training and development of culinary team
• Team engagement and retention

Qualification

• Degree / Diploma in Hotel Management, Culinary Arts or equivalent.
• HACCP / Food Safety certification will be an added advantage.

Experience

• 12–18 years of relevant culinary experience, preferably in reputed hotels, resorts, clubs or luxury hospitality properties.
• Strong experience in managing multiple kitchen operations and large-scale banquets/events.
• Experience in menu planning, food costing, budgeting and kitchen administration.
• Candidates with strong resort, club and banquet operations experience will be preferred.

Key Competencies

• Strong culinary expertise
• Kitchen operations management
• Leadership and team management
• Menu planning and innovation
• Food costing and budget management
• Inventory and wastage control
• Food safety and hygiene
• Banquet and event management
• Problem-solving and decision-making
• Strong communication and interpersonal skills
• Guest-focused approach
• Ability to work effectively under pressure