Company Description The Den, Bengaluru is a Millennial Luxury Hotel located in the central business district of Whitefield, offering 226 contemporary rooms across 25 floors on a 2.8-acre property in the city's IT corridor. As the first international expansion of the renowned Israeli hospitality chain Dan Hotels, The Den combines global standards with local flair. Guests enjoy a full lifestyle experience covering Eat, Work, Sleep, and Play through diverse venues such as The Creek multi-cuisine restaurant, Layla rooftop Mediterranean restaurant, The Nest cocktail bar, The Deli, Coldpress juice bar, Club Lounge, The Sanctuary spa, and The Studio gym. The hotel focuses on urban elegance and a modern approach to luxury, appealing to both global travelers and traditional guests. Its philosophy blends grandeur with relaxed comfort, creating a sophisticated yet welcoming environment for guests and team members.
Role Description The Executive Chef is a full-time, on-site leadership role based at The Den, Bengaluru. This role oversees all culinary operations, including menu planning, recipe development, food presentation, and quality control across multiple dining venues. The Executive Chef manages kitchen staff scheduling, training, and performance, ensuring adherence to hygiene, safety, and regulatory standards. Daily responsibilities include supervising food preparation, coordinating with service teams, optimizing food cost and inventory, and maintaining consistent excellence in taste and presentation. The Executive Chef collaborates with hotel management on seasonal promotions, special events, and new concepts that reflect the hotel's contemporary luxury brand.
Qualifications
- Strong culinary expertise with proven experience in multi-cuisine and fine-dining kitchens, preferably as an Executive Chef or Senior Sous Chef in luxury or upscale hotels.
- Advanced skills in menu planning, recipe creation, plating design, and food quality management, with a focus on consistency and guest satisfaction.
- Leadership and people management capabilities, including team supervision, training, mentoring, and performance management in a high-volume environment.
- Knowledge of kitchen operations, food safety, HACCP standards, and compliance with local health and sanitation regulations.
- Experience in cost control, budgeting, inventory management, and vendor relations to maintain quality while optimizing food and labor costs.
- Ability to collaborate with F&B, front-of-house, and marketing teams to design special menus, events, and promotions aligned with the brand.
- Excellent communication, organizational, and problem-solving skills, with the ability to work under pressure and manage multiple outlets simultaneously.
- Formal culinary education or equivalent professional training; additional certifications in hospitality or kitchen management are an advantage.
- Experience in international hotel chains or exposure to global culinary trends is highly beneficial.
