Job Description: Chef de Cuisine Culinary Development & Innovation Organization: Bengaluru Airport Services Limited Location: Bengaluru (Airport HQ) + Travel to Expansion Markets Department: Culinary Innovation & Hospitality Strategy Reports To: Head of Culinary & Brand Development Role Overview Bangalore Airport Services Limited (BASL) is expanding beyond the terminal into Indias premium hospitality and urban dining markets under Vision 2030 . At the heart of this journey will be the F&B Innovation Centre , serving as BASLs culinary think tank. We are seeking a Chef de Cuisine Culinary Development & Innovation : a progressive, forward-thinking culinary leader who thrives at the intersection of gastronomy, brand storytelling, and business scalability. This role goes beyond conventional kitchens—it is about curating concepts, experiences, and scalable formats that redefine hospitality across luxury dining, concept restaurants, premium cafs, bakeries, and grab-and-go outlets. Your work will establish the culinary identity of BASL , blending regional cultural richness with global sophistication and evolving food trends to deliver concepts that are modern, memorable, and commercially scalable. Key Responsibilities Concept & Menu Innovation – Design and prototype signature dishes and scalable formats across luxury dining, cafs, bakeries, grab-and-go, and experiential dining. Culinary Experimentation – Lead innovation across cuisines, with emphasis on South Indian heritage, global fusion, and plant-forward gastronomy. Digital & Technology Integration – Leverage AI-driven insights, smart kitchen equipment, automation, cloud kitchens, and virtual brands to accelerate scalability. Commercial Viability – Collaborate with finance and strategy teams on cost modelling, pricing strategies, and ROI analysis to ensure commercially successful rollouts. Guest Experience Metrics – Translate consumer insights, trend forecasts, and guest data (NPS, feedback loops) into innovation that delivers measurable outcomes. Brand Storytelling – Create culinary narratives aligned with BASL’s brand pillars: sustainability, cultural storytelling, and emotional resonance. Multisensory Dining – Collaborate with architects, designers, and brand teams to deliver innovative guest experiences. Standardization & Scale – Build playbooks (recipes, SOPs, training, presentation standards) to ensure consistency and scalability across multiple geographies. Sustainability – Partner with supply chain and sourcing teams to integrate farm-to-fork practices, responsible sourcing, and zero-waste approaches. Partnerships & Ecosystem Building – Forge collaborations with artisanal producers, food-tech startups, culinary schools, celebrity chefs, and global innovators. Leadership & Mentorship – Lead a multidisciplinary team of chefs, food technologists, and designers while nurturing creativity, inclusivity, and excellence. Operations & Infrastructure – Set up kitchens and production units, design back-of-house layouts, and ensure efficiency, compliance, and scalability. Crisis & Risk Management – Drive food safety, regulatory compliance, and risk mitigation for large-scale, high-footfall environments. Qualifications & Experience 10–15 years of professional culinary experience, with at least 5 years in innovation-led or concept development roles . Proven expertise in luxury dining, cafs, bakeries, and grab-and-go/QSR formats . International exposure with deep awareness of global culinary trends and food technologies . Demonstrated experience in multi-city rollouts and scalable formats . Strong expertise in commercial kitchen setups, commissaries, and production units . Culinary degree or equivalent professional certification preferred. Preferred Attributes Experience in F&B consulting, R&D kitchens, or chef-driven curated restaurants . Awareness of farm-to-fork models, zero-waste kitchens, and sustainable packaging . Strong financial and presentation skills to engage senior stakeholders. Passion for creating emotionally resonant food experiences . Familiarity with progressive global exemplars (e.g., Gordon Ramsay’s Plane Food, Dominique Ansel’s Bakery, Nobu). Success Metrics Delivery of 3–5 fully developed, test-ready concepts within 18 months. Pilot launches of at least 2 concepts by 2026 , achieving positive financial and guest-experience outcomes. Creation of scalable playbooks (recipes, SOPs, design frameworks, training) for 20+ outlets by 2030. Recognition of BASL’s innovation via industry awards, media coverage, and customer acclaim . Why Join BASL? Be part of a transformative journey redefining Indian hospitality from airports to urban centers. Shape the culinary identity of a brand set to disrupt luxury dining and premium formats . Collaborate with visionary leaders, global trend forecasters, and creative partners. Thrive in a culture built on innovation, sustainability, and storytelling .
Job Summary: The Guest Service Associate Front Office will be responsible for delivering exceptional guest experiences at the Transit Hotel. The role involves managing check-in/check-out operations, guest queries, room allocations, and ensuring smooth coordination with housekeeping, reservations, and other departments to maintain high service standards. Duties & Responsibilities: Greet, welcome, and assist guests promptly with a warm and professional attitude. Manage check-in and check-out procedures efficiently in line with company standards. Handle room reservations, modifications, and cancellations through the property management system (PMS). Coordinate with housekeeping and maintenance teams for room readiness and guest requirements. Respond effectively to guest inquiries, requests, and complaints, ensuring timely resolution and guest satisfaction. Maintain accurate guest records, billing, and cash/credit transactions as per standard procedures. Upsell hotel services, rooms, and amenities to maximize revenue opportunities. Ensure smooth communication and coordination with airport lounge and operations teams for transit guests. Adhere to all safety, hygiene, and grooming standards set by the organization. Support team members in day-to-day operations and promote a culture of teamwork and service excellence. Desired Candidate Profile: Qualification: Graduate / Diploma in Hotel Management or equivalent. Experience: 13 years of experience in Front Office / Guest Relations / Hospitality Operations (airport, hotel, or lounge experience preferred). Strong communication and interpersonal skills with a customer-first mindset. Knowledge of PMS software (Opera/Fidelio or equivalent) will be an added advantage. Ability to multitask and handle guest situations with professionalism and composure. Willingness to work in shifts, including weekends and holidays, as part of a 24/7 airport operation
Job Summary This is a hands-on manager role and will be very active in daily service operations. The ideal candidate will have front of house and F&B service experience, a strong eye for detail, a true team leader, and overall responsible for financials and cost controls. Assist the Lounge Manager to manage the delivery of various lounge services, including food, beverage, ambiance, and service elements and to assist the lounge manager in setting up the direction and way forward for the same. Take accountability of overall operations in absence of Lounge Manager and ensure the team morale and operational flow remains uninterrupted. Duties & Responsibilities Supervise, direct, and lead the key aspects of guest service in the lounge. Work closely with the Lounge Manager to draft and execute processes and policies to elevate operations and team performance. Work towards a profitable business model through effective wastage control and optimization of resources. Manage manpower utilization, training, rostering, and effective allocation for operational efficiency. Establish and follow up on standards, sequence of service, and service procedures. Drive consistency in the quality and efficiency of food and service. Ensure cleanliness of service areas and guest hallways by establishing and enforcing clean-up schedules. Maintain high visibility in public areas during peak times and manage reservations and seating in line with service standards. Ensure correct and consistent service techniques are demonstrated by all team members during various meal periods. Handle guest complaints, settle disputes, and resolve grievances and conflicts promptly. Observe daily conditions of all physical facilities and equipment in the lounge and recommend corrections or improvements as needed. Collaborate with the Lounge Manager on menus, marketing strategies, guest feedback, and team grievance handling. Responsible for inventory checks, stock control, and ordering supplies. Promote teamwork and foster a harmonious working environment. Forecast workloads and plan resources or work schedules accordingly. Assist the Lounge Manager in developing and periodically reviewing job descriptions to ensure clarity and alignment. Conduct initial and ongoing training for all new and existing lounge team members. Maintain hygiene standards in line with food safety guidelines and conduct training as required. Manage standards, performance, employee conduct, dress code, appearance, and sanitation according to established policies. Recommend changes to improve employee performance and teamwork based on appraisals conducted. Respond swiftly and effectively to any emergency or safety situation. Understand and adhere to all safety and security policies and procedures. Have full understanding of the Crisis Management Manual and Business Continuity Plan, and train colleagues on these policies while conducting regular drills. Qualification: Education : Degree in Hotel Management| Aviation| Hospitality Experience : 6-8 years or more in Food & Beverage| Front Office position in a 5| 4 star hotel environment or 6-8 years or more in Airport Lounge Operation.