Head Chef

Job Title: Head Chef for Khing Par Pan Asian Kitchen and Bar

Location: Bengaluru

Industry: Hospitality – Resort / Club

Reports To: General Manager / F&B Manager

We are looking for a Pan Asian Cuisine Head Chef who can take over the kitchen operation smoothly since it's a new project in the resort and if everything goes well we will be taking the brand to different places in Bengaluru and eventually to other states so we are looking for someone who can dedicate years for this project and promise a good revenue

Salary Range : 75,000/- onwards with food and family accommodation in the apartment owned by the Managing Director within 100 meters from the resort

Job Summary

The Head Chef is responsible for the overall operation of the kitchen, including food quality, menu execution, staff management, and cost control. The role ensures consistent delivery of high-quality food across restaurant, room service, and banquet operations in line with the resort's standards.

Key Responsibilities

• Plan and execute menus for multi-cuisine dining, buffets, and banquet events
• Oversee daily kitchen operations including food preparation, production, and service
• Ensure consistency in taste, presentation, and portioning across all outlets
• Manage kitchen staff scheduling, training, and performance
• Monitor food cost, wastage, and inventory to meet budget targets
• Coordinate with F&B service team for smooth operations during service and events
• Ensure compliance with FSSAI hygiene and food safety standards
• Handle vendor coordination and procurement of raw materials
• Supervise banquet food production for weddings, corporate events, and group bookings
• Address guest feedback related to food quality and take corrective actions

Requirements

Experience

• 8–12 years in kitchen operations, with at least 3 years in a leadership role
• Experience in resorts, hotels, or club properties preferred
• Strong exposure to Pan Asian and Continental cuisine; Japanese/Chinese/Korean/Vietnamese/Thai experience is essential

Education

• Diploma or Degree in Hotel Management / Culinary Arts preferred

Skills

• Strong leadership and team management
• Knowledge of food costing and kitchen budgeting
• Ability to handle high-volume banquet operations
• Good understanding of hygiene, safety, and kitchen compliance standards

Other Requirements

• Ability to work flexible hours including weekends and holidays
• Strong communication and coordination skills
• Hands-on approach to kitchen management

Benefits

• Food Provided
• Accommodation Provided

What We're Looking For

A practical, hands-on Head Chef who can manage both day-to-day dining and large event catering, maintain quality under pressure, and run a cost-efficient kitchen suited to a busy resort environment.