Head Chef - Continental

Workspace Downtown; Bengaluru; On-site; INR 1,500,000 - 2,500,000; Full time

Job summary

Hotel Hive is seeking a Head Chef – Continental based in Bengaluru to lead kitchen operations, drive menu planning, recipe development, and presentation standards. You will supervise daily food preparation, mentor junior chefs, and coordinate with procurement to source ingredients efficiently.

You will ensure hygiene and safety standards, monitor costs, and optimize workflows, while collaborating with management to create seasonal menus and deliver a high-quality dining experience.

Qualifications

• Strong expertise in continental cuisine with menu planning, recipe development and plating
• Proven kitchen leadership and team management skills supervising chefs, cooks and support staff
• Sound knowledge of food safety, hygiene practices, and compliance with local health regulations
• Ability to manage inventory, control food costs, and coordinate with procurement and operations teams
• Effective communication and collaborative approach with cross-functional hospitality teams
• Willingness to work flexible hours, including weekends and holidays

Responsibilities

• Lead kitchen operations for continental cuisine and ensure consistency in taste, quality and portioning
• Oversee daily food preparation and supervise kitchen staff
• Coordinate with procurement to source ingredients and supplies efficiently
• Maintain hygiene and safety standards and monitor food costs
• Collaborate with management to create seasonal and special menus and mentor junior chefs

Skills

Continental cuisine

Kitchen leadership

Food safety & hygiene

Inventory management

Communication & collaboration

Time management

Education

Diploma or degree in Culinary Arts or Hotel Management

Job description

Company Description Hotel Hive is a hospitality-focused company dedicated to empowering hotels, restaurants, cafés, and catering professionals with high-quality, reliable, and cost-effective HORECA supplies. The company partners with leading manufacturers and artisans to offer a comprehensive range of professional kitchen equipment, premium tableware, cleaning solutions, housekeeping products, and linen. Every item is selected for performance, durability, and value, helping clients elevate service standards and enhance operational efficiency. The team prioritizes personalized service, fast delivery, and tailored solutions that match each client’s specific needs. Hotel Hive is committed to supporting exceptional guest experiences and helping hospitality businesses build memorable, successful operations.

Role Description The Head Chef – Continental is a full-time, on-site role based in Bengaluru, responsible for leading the kitchen operations for continental cuisine. This role oversees menu planning, recipe development, and presentation standards, ensuring consistency in taste, quality, and portioning. The Head Chef manages daily food preparation, supervises kitchen staff, and coordinates with procurement teams to source ingredients and supplies efficiently. The position includes maintaining hygiene and safety standards, monitoring food costs, and optimizing kitchen workflows. The Head Chef collaborates with management to create seasonal and special menus, supports training and mentoring of junior chefs, and contributes to a high-quality dining experience for guests.

Qualifications

• Strong expertise in continental cuisine, including menu planning, recipe development, and contemporary plating techniques.
• Proven kitchen leadership and team management skills, with experience supervising chefs, cooks, and support staff.
• Sound knowledge of food safety, hygiene practices, and compliance with local health regulations.
• Ability to manage inventory, control food costs, and coordinate effectively with procurement and operations teams.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, with significant experience as a Head Chef or Senior Chef in continental kitchens.
• Strong organizational and time-management abilities, with capacity to work in a fast-paced, service-oriented environment.
• Effective communication skills and a collaborative approach to working with cross-functional hospitality teams.
• Willingness to work flexible hours, including weekends and holidays, as required by hotel operations.