Head Chef / Sous Chef - Peruvian, Latin American & Mexican Cuisine Expert

Company Description

Kofteci Foodkrafts is a leading name in the culinary industry, operating a portfolio of unique and acclaimed restaurant brands. Our establishments, including RIKO, OZ by Kebapci, Kebapci, Klava, Ferrera and Krok Burgers blend tradition with innovation to offer exceptional dining experiences. From fine dining to vibrant casual eateries, our brands celebrate rich cultural heritages like Turkish and Ottoman cuisine. Our commitment lies in delivering culinary excellence, quality ingredients, impeccable service, and memorable dining moments. Join us in our mission to redefine global flavor experiences.

Role Description

This is a full-time, on-site position for a Head Chef / Sous Chef specializing in Peruvian, Latin American, and Mexican cuisine. Based in Bengaluru, at the iconic UB City, this role involves leading all kitchen operations, managing a skilled culinary team, and consistently delivering exceptional, flavor-rich dishes. Key responsibilities include innovative menu development, strict adherence to food safety and hygiene standards, efficient inventory and cost management, and ensuring seamless kitchen performance. The chef will play a pivotal role in shaping authentic, creative, and high-quality culinary experiences while upholding the brand’s standards of excellence.

Qualifications

Expertise in Peruvian, Latin American, and Mexican cuisines; ability to create and present authentic, innovative dishes

Skills in menu development, food preparation techniques, and recipe creation

Experience in kitchen management, including leading teams, overseeing workflow, and maintaining professionalism under pressure

Knowledge of food safety standards and best practices in hygiene, inventory management, and quality control

Strong organizational, leadership, and communication skills

Formal culinary training or certifications are a plus; a proven track record in fine dining or specialized cuisines is beneficial

The role includes training the team on the specialised cuisine and taking responsibility for the team’s deliverables.