City Culinary Head

Role : City Culinary Head — BookMyChef

Location : Bangalore

Reports To : Head / Founders’ Office

Work Type : Full-time | Co-working Space

Role Overview

The City Culinary Head is responsible for leading BMC’s culinary ecosystem in the city — driving operational excellence, training, and onboarding of all culinary and service partners.

With deep hospitality experience and a strong local network, this role ensures the right mix of Private Chefs, Subscription Chefs, Regional Chefs, Caterers, and Bartenders are available to meet customer demand and uphold BMC’s service standards.

The City Culinary Head acts as both a culinary mentor and an operational anchor, ensuring every plate served under the BMC brand meets its promise of quality, hygiene, and consistency.

Key Responsibilities

1️⃣ Culinary Operations & Quality Control

Lead and supervise all city-level culinary operations across private dining, catering, and bartending services.

Validate and approve ingredient indenting and equipment planning for each event based on menu, pax, and kitchen type.

Conduct routine audits of hygiene, kitchen readiness, food quality, and service presentation.

Oversee on-ground event execution — ensuring punctuality, portion control, and guest satisfaction.

Track post-event reports and implement feedback-driven improvements.

2️⃣ Partner Onboarding & Development

Identify, onboard, and train diverse culinary and service partners, including :

Private Chefs : for one-time events and curated experiences.

Travelling / Subscription Chefs : for long-term or multi-day household cooking.

Regional Chefs : such as Bawarchis, Halwais, and Maharajas, known for traditional expertise.

Caterers : spanning Economy, Comfort, Classic, Premium, and Gourmet tiers.

Bartenders : including mixologists, flair artists, and sommeliers.

Conduct orientation and training sessions to align partners with BMC’s SOPs, hygiene norms, and service standards.

Guide partners through profile setup on the app, including uploading menus, packages, pricing, and photos.

Maintain an optimal supply–demand balance by activating new partners in line with booking trends and seasonality.

Ensure partner documentation and verification (BGV, Aadhaar, FSSAI, GST, etc.) are complete.

3️⃣ Collaboration & Reporting

Work closely with the City Business Manager / Captain to match supply strength with customer demand and lead conversions.

Share weekly reports with the Head Office on partner onboarding, training, event execution, and culinary quality metrics.

Contribute inputs on menu trends, customer preferences, and region-specific food patterns for data-driven decision-making.

Support city-level initiatives such as Chef’s Tables, community events, and brand collaborations.

Ideal Candidate Profile

10–12 years of total experience in Restaurant & Banquet (R&B) Management, Star Hotel Kitchen Production, or Large-scale F&B Operations.

Minimum 5 years of local city presence with a strong network of chefs, caterers, and suppliers.

Proven leadership in managing kitchen production, manpower allocation, and event logistics.

Strong knowledge of indenting, costing, and vendor management.

Excellent people management, training, and communication skills.

Tech-comfortable — able to use mobile apps, partner dashboards, and reporting tools.

Passionate about empowering culinary talent and delivering top-tier food experiences.

Performance Metrics

Partner onboarding and activation across all service categories.

Indenting accuracy and cost optimization

Culinary quality audit scores

Partner reliability and NPS

Event execution consistency and SLA adherence

Supply-demand match rate for each service category