Executive Chef / Director of Culinary

Company Description

Radisson Blu Bengaluru Outer Ring Road, inspired by the urban art of living, offers elegant décor 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.

Key Responsibilities : 1. Culinary Leadership & Strategy

• 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.

2. Operational Management

3. Financial Management

4. People Management

5. Hygiene, Safety & Compliance

6. Guest Experience & Brand Standards

Required Qualifications :

Key Competencies :