Job Description

Job Summary

Lead kitchen operations to deliver authentic Karnataka/Bangalore cuisine with consistent food quality. Manage staff, inventory, and costs while maintaining hygiene and safety standards in a high-volume restaurant environment.

Responsibilities

Lead kitchen operations to ensure consistent food quality and adherence to safety standards
Develop and execute authentic Karnataka/Bangalore cuisine menus to meet customer expectations
Manage kitchen staff by training, supervising, and coordinating food preparation activities
Oversee inventory control and minimize food wastage to maintain cost efficiency
Maintain food cost controls, hygiene, and kitchen safety standards in compliance with regulations
Plan menus and control food costs to optimize profitability
Work shifts including weekends and public holidays to support kitchen operations

Required competencies and certifications

Minimum 7-10 years of relevant culinary experience, including 3+ years in a senior or lead kitchen role
Strong expertise in Karnataka/Bangalore and South Indian cuisine
Proven experience managing a high-volume restaurant kitchen
Demonstrated leadership skills in managing kitchen teams and operations
Ability to work shifts, weekends, and public holidays