Executive Chef / Director of Culinary

Company Description

Radisson Blu Bengaluru Outer Ring Road, inspired by the urban art of living, offers elegant dcor and a range of top-notch amenities in the Marathahalli outer ring road area. Strategically located at Marathahalli Junction between the city's heart and the major business district, the hotel caters to both business travelers and guests seeking unrivaled comfort. The hotel features 218 rooms across six categories and five dining options, offering diverse cuisine ranging from Chinese and Thai to traditional Indian. Guests can unwind by the open-air swimming pool and indulge in Indian and Western treatments at the spa.

Role Description

This is a full-time on-site role for an Executive Chef / Director of Culinary, located in Bengaluru. The Executive Chef / Director of Culinary will oversee all culinary operations, including menu planning, food preparation, kitchen staff management, and inventory control. Responsibilities include ensuring the highest quality of food and presentation, maintaining kitchen hygiene and safety standards, and providing training and mentorship to kitchen staff. The role will also involve collaborating with the management team to develop new culinary concepts and enhance guest dining experiences.

• Provide visionary leadership to the culinary team, setting standards of excellence in taste, presentation, and creativity.
• Develop and execute innovative menu concepts aligned with brand positioning and guest expectations.
• Collaborate with F&B leadership and hotel management to align culinary strategy with business goals.
• Stay updated on global food trends, sustainability practices, and guest preferences.

• Supervise daily kitchen operations across all outlets, in-room dining, and banquets.
• Oversee food production, portion control, and quality assurance to ensure consistency.
• Maintain strong coordination between kitchen and service teams for seamless guest experiences.
• Plan and execute high-profile events, themed dinners, and VIP functions.

• Prepare and monitor the department's budget, food cost, and labor cost to achieve financial targets.
• Implement cost control measures and efficient inventory management.
• Ensure optimal utilization of resources without compromising quality.

• Lead, train, and mentor a diverse culinary team, fostering creativity, discipline, and career growth.
• Establish performance standards and conduct regular evaluations.
• Promote a culture of teamwork, respect, and excellence.

• Ensure compliance with HACCP, FSSAI, and hotel hygiene and sanitation standards.
• Maintain kitchen equipment in optimal working condition through coordination with Engineering.
• Oversee food safety audits and corrective actions.

• Engage with guests to receive feedback and enhance dining experiences.
• Maintain the highest level of consistency across all culinary offerings.
• Collaborate with marketing for promotions, culinary showcases, and media interactions.

• Degree/Diploma in Hotel Management or Culinary Arts from a recognized institution.
• Minimum 1218 years of progressive culinary experience, including 35 years in a senior executive chef role in a luxury hotel or resort.
• Strong leadership, creativity, and communication skills.
• Expertise in international cuisine, fine dining, and large-scale banqueting.
• Sound knowledge of modern culinary trends and sustainable practices.

• Strategic thinking and innovation
• Financial acumen
• Strong leadership and interpersonal skills
• Guest-oriented approach
• Excellent planning and organizational abilities
• Team building and talent development