South Indian Chef – Kitchen Executive / Chef de Partie

About the role

The South Indian Chef – Kitchen Executive / Chef de Partie will join the culinary team at Radisson Blu Bengaluru Outer Ring Road, preparing authentic South Indian dishes for both buffet and à la carte service. This full‑time, on‑site role focuses on delivering consistent taste, quality, and presentation while supporting menu development and special events.

Key responsibilities

• Plan, prepare, and present South Indian dishes for buffet and à la carte outlets.
• Oversee a designated kitchen section, manage mise en place and coordinate with the culinary team.
• Maintain hygiene, food safety standards and HACCP compliance.
• Monitor stock levels, control waste and ensure portion accuracy.
• Collaborate with the Executive Chef and Sous Chefs to meet guest expectations.
• Train and mentor junior kitchen staff.
• Support special events, banquets and seasonal menu updates.

Required profile

• Strong expertise in South Indian cuisine, including regional dishes and traditional cooking methods.
• Professional kitchen experience as Chef de Partie, Demi Chef or equivalent in upscale hotels or reputable restaurants.
• Sound knowledge of food safety, hygiene practices and HACCP standards.
• Ability to manage a kitchen section, organise mise en place and work with a diverse team.
• Relevant culinary qualification or diploma from a recognised institute (preferred).
• Flexibility to work shifts, weekends and holidays.

Required skills

• South Indian cuisine
• Food safety (HACCP)
• Kitchen section management
• Mise en place organization
• Menu planning
• Portion control
• Staff training and mentoring