Chef de Cuisine - The Hoxton Bengaluru City

What you’ll do…

• Lead the kitchen operation for your outlet, setting the pace and being present where the action is.
• Work with the Executive Chef to develop menus that are distinctive, commercially sensible and full of flavour.
• Make sure every dish leaves the kitchen tasting and looking as it should, with clear recipes and standards the team can follow.
• Plan rotas, sections and daily production around the level of business, using the team and resources thoughtfully.
• Build a strong, inclusive kitchen culture through clear direction, regular feedback, coaching and proper development.
• Manage food cost, stock, ordering, portion control and waste, taking action when the numbers are moving the wrong way.
• Keep food safety, hygiene, HACCP and kitchen records in excellent shape - no shortcuts.
• Partner closely with Restaurant and Bar leaders so service runs smoothly and guest feedback is acted on quickly.
• Keep equipment, storage and back-of-house areas organised, safe and well maintained.
• Bring fresh ideas, follow food trends and stay connected to the local restaurant scene without chasing every fad.
• Step in for the Executive Chef when required and support the wider hotel operation as part of the leadership team.

What we’re looking for…

• Individuals. You’re looking for a place where you can be you; no clones in suits here.
• Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
• You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
• You’re not precious. We leave our egos at the door and help get things done.
• You’re up for doing things differently and trying (almost) everything once.
• If we got stuck in a lift together, we’d have a good time and share a few laughs.
• You want to be part of a team that works hard, supports each other, and has fun along the way.
• You’ll bring solid experience leading a busy, quality-driven kitchen, ideally as a Chef de Cuisine, Senior Sous Chef or similar.
• You have strong food knowledge, confident menu development skills and a real feel for flavour, presentation and consistency.
• You understand the commercial side of a kitchen, including food cost, labour, purchasing, stock and waste.
• You’re a visible leader who can set standards without shouting, develop people and build a team that wants to stay.
• You’re calm under pressure, solutions-focused and comfortable making decisions during a busy service.
• You have a thorough understanding of food safety and HACCP requirements.
• You communicate clearly in English; additional languages are a bonus.