Accorcorpo

Chef de Cuisine - The Hoxton Bengaluru City

Bengaluru, KA, India · On-site · Full-time

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About the role

Description from the employer’s posting. Check the employer’s page for the current version.

What you’ll do…

Lead the kitchen operation for your outlet, setting the pace and being present where the action is.
Work with the Executive Chef to develop menus that are distinctive, commercially sensible and full of flavour.
Make sure every dish leaves the kitchen tasting and looking as it should, with clear recipes and standards the team can follow.
Plan rotas, sections and daily production around the level of business, using the team and resources thoughtfully.
Build a strong, inclusive kitchen culture through clear direction, regular feedback, coaching and proper development.
Manage food cost, stock, ordering, portion control and waste, taking action when the numbers are moving the wrong way.
Keep food safety, hygiene, HACCP and kitchen records in excellent shape - no shortcuts.
Partner closely with Restaurant and Bar leaders so service runs smoothly and guest feedback is acted on quickly.
Keep equipment, storage and back-of-house areas organised, safe and well maintained.
Bring fresh ideas, follow food trends and stay connected to the local restaurant scene without chasing every fad.
Step in for the Executive Chef when required and support the wider hotel operation as part of the leadership team.

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What we’re looking for…

Individuals. You’re looking for a place where you can be you; no clones in suits here.
Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
You’re not precious. We leave our egos at the door and help get things done.
You’re up for doing things differently and trying (almost) everything once.
If we got stuck in a lift together, we’d have a good time and share a few laughs.
You want to be part of a team that works hard, supports each other, and has fun along the way.
You’ll bring solid experience leading a busy, quality-driven kitchen, ideally as a Chef de Cuisine, Senior Sous Chef or similar.
You have strong food knowledge, confident menu development skills and a real feel for flavour, presentation and consistency.
You understand the commercial side of a kitchen, including food cost, labour, purchasing, stock and waste.
You’re a visible leader who can set standards without shouting, develop people and build a team that wants to stay.
You’re calm under pressure, solutions-focused and comfortable making decisions during a busy service.
You have a thorough understanding of food safety and HACCP requirements.
You communicate clearly in English; additional languages are a bonus.

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