Executive Chef

Company Description The Leela Bhartiya City Bengaluru – Hotel Conventions Residences is a luxury property located in an upscale integrated township within Bengaluru’s Special Economic Zone. The hotel offers easy access to the city’s IT corridor, Financial District, and airport, while being close to parks, lakes, museums, and nature trails. Guests enjoy elegant, comfortable suites with world-class amenities and celebrated restaurants serving global cuisines. The property blends the energy of Bengaluru’s startup hub with tranquil spaces, including a poolside area ideal for relaxation at sunset and signature rituals such as The Leela’s traditional lamp lighting ceremony. This environment supports a refined yet vibrant hospitality experience for guests and team members alike.
Role Description The Executive Chef is responsible for overseeing all culinary operations, ensuring high-quality food preparation, presentation, and consistency across all restaurants, banquets, and in-room dining. This full-time, on-site role, based in Bengaluru, includes planning menus, developing new recipes, and maintaining standards aligned with the hotel’s luxury positioning and global cuisine offerings. The Executive Chef manages kitchen teams, schedules, and workflows, while monitoring inventory, food costs, and vendor relationships to ensure efficient and sustainable operations. Daily tasks include coordinating with Food & Beverage leadership, enforcing hygiene and safety protocols, conducting tastings and trainings, and responding to guest feedback to enhance culinary experiences. The role also involves guiding and mentoring culinary talent, supporting special events, and contributing to the overall brand reputation of The Leela Bhartiya City Bengaluru.
Qualifications
Strong expertise in culinary arts, menu planning, and recipe development, with a focus on global and contemporary cuisine.
Proven experience in kitchen operations management, including inventory control, cost management, and vendor coordination.
Leadership skills in managing diverse culinary teams, training staff, and fostering a collaborative, inclusive work environment.
Knowledge of food safety, sanitation standards, and health regulations, with a commitment to maintaining high hygiene levels.
Ability to deliver consistent quality under pressure, manage multiple outlets and banquet operations, and meet service timelines.
Strong communication and interpersonal skills to collaborate with Food & Beverage, front-of-house teams, and hotel management.
Previous experience as an Executive Chef or senior culinary leader in luxury hotels or high-end restaurants.
Formal culinary education or certification from a recognized institute is preferred.
Experience in menu engineering, seasonal menu curation, and understanding of local and international ingredient sourcing.
Flexibility to work varying schedules, including weekends and holidays, based on operational needs.

Work arrangement
No