South Indian Chef - Kitchen Executive / Chef de Partie

Company Description Radisson Blu Bengaluru Outer Ring Road is an upper upscale business hotel located at Marathahalli Junction, strategically positioned between the city center and major business districts such as Sarjapur, Outer Ring Road, and Whitefield. The hotel combines leisure and business, offering 218 rooms across six categories and multiple dining options, including Chinese and Thai cuisine at Shao and traditional Indian cuisine at Saffron. Guests benefit from comprehensive amenities such as a convention center, a vibrant nightclub, an open-air swimming pool, and a full-service spa featuring Indian and Western treatments. Designed for modern travelers, the property focuses on elegant décor, high service standards, and a comfortable, contemporary urban experience.
Role Description This is a full-time, on-site role for a South Indian Chef – Kitchen Executive / Chef de Partie, based in Bengaluru at Radisson Blu Bengaluru Outer Ring Road. The role involves planning, preparing, and presenting authentic South Indian dishes for buffet and à la carte service, ensuring consistency in taste, quality, and presentation. The chef will oversee a designated section of the kitchen, manage mise en place, coordinate with the culinary team, and support menu development, including regional specialties and seasonal offerings. Daily responsibilities include maintaining hygiene and food safety standards, monitoring stock levels, minimizing waste, and collaborating with the Executive Chef and Sous Chefs to meet guest expectations and operational goals. The role also involves training junior team members, supporting special events and banquets, and ensuring that all culinary activities align with the hotel’s brand and service standards.
Qualifications
Strong expertise in South Indian cuisine, including regional dishes, traditional cooking methods, and flavor profiles.
Professional kitchen experience as a Chef de Partie, Demi Chef, or equivalent role in upscale hotels or reputable restaurants.
Sound knowledge of food safety, hygiene practices, and HACCP or similar standards.
Ability to manage a kitchen section, organize mise en place, and coordinate with the broader culinary team.
Skills in menu planning, portion control, and maintaining consistency in quality and presentation.
Capability to train and mentor junior kitchen staff and work effectively in a diverse team environment.
Good communication skills and the ability to work under pressure during peak service hours.
Relevant culinary qualification or diploma from a recognized hotel management or culinary institute is preferred.
Flexibility to work shifts, weekends, and holidays as required by hotel operations.
Prior experience in a business or luxury hotel environment will be an added advantage.

Work arrangement
No