Chef de Cuisine – Culinary Leader

About the role

We are seeking a passionate, hands‑on Chef de Cuisine to lead our kitchen operations at Hyatt Centric Bengaluru Airport during a period of rapid growth. The successful candidate will bring a strong culinary background and a commitment to delivering high‑quality food in a high‑volume environment.

Key responsibilities

• Support the Executive Chef in daily leadership of culinary operations and assigned kitchen areas.
• Supervise food preparation, cooking, plating, and presentation to ensure consistency, quality, and timely service.
• Lead, coach, train and support culinary staff across prep, service, banquets, restaurant outlets and special events.
• Ensure compliance with food safety, sanitation, labeling, storage and quality‑control standards, including product freshness and portioning.
• Assist with operational controls such as ordering, inventory, scheduling, payroll support and food‑cost management.
• Collaborate with culinary, stewarding, banquet, restaurant, in‑room dining, purchasing and other hotel departments.
• Support menu execution, development, seasonal offerings and special‑event catering.
• Foster a respectful, inclusive and guest‑centric kitchen culture aligned with brand standards.

Required profile

• Proven experience in a high‑volume kitchen environment.
• Demonstrated ability to lead, develop and motivate culinary teams.
• Strong commitment to food quality and consistency.
• Excellent organizational skills and attention to detail.

Required skills

• Food safety and sanitation compliance.
• Inventory and ordering management.
• Food cost control and budgeting.
• Menu development and execution.