Executive Chef

Business Unit: Z Hotels – Operations / Culinary BU Designation: Executive Chef Location: Bangalore Employment Type: Full-time About ZoloStays ZoloStays is India’s largest managed living and hospitality platform, offering tech-driven accommodation solutions for working professionals, students, and travelers. With a strong presence across multiple cities, Zolo focuses on making living experiences seamless, reliable, and community-driven through thoughtfully managed properties and curated hospitality experiences. About Z Hotels Z Hotels, a premium vertical under ZoloStays, is redefining modern hospitality with technology-led, design-driven hotels that blend comfort, style, and efficiency. Focused on offering exceptional guest experiences, Z Hotels aims to deliver consistency, quality, and innovation across its properties through strong operational and service excellence. Role Summary The Executive Chef will be responsible for leading the culinary vision and operations across all Z Hotels kitchens and outlets. This role demands expertise in menu planning, kitchen management, cost control, and team leadership. The individual will play a key role in establishing Z Hotels’ in-house kitchen operations, developing signature menus, maintaining quality standards, and delivering exceptional dining experiences. The role offers full ownership of culinary strategy and execution across multiple outlets including cafés, banquets, and in-room dining. Key Responsibilities Lead and oversee daily kitchen operations to ensure consistent food quality and service excellence. Plan and design menus balancing creativity, guest preferences, and profitability. Manage food costing, purchase planning, and control wastage to stay within budgets. Coordinate with vendors and purchasing teams to ensure quality and timely ingredient supply. Maintain strict hygiene, cleanliness, and FSSAI/safety compliance across all kitchens. Conduct regular food trials, tastings, and quality audits. Train, motivate, and mentor kitchen staff to maintain consistency in recipes and presentation. Collaborate with F&B Service, Operations, and Purchase teams for seamless coordination. Innovate new concepts and signature dishes aligned with Z Hotels’ brand identity. Drive continuous improvement in kitchen standards, presentation, and guest satisfaction. Experience & Educational Criteria Experience Required: 6–15 years of experience in culinary management in hotels or resorts. Prior experience as an Executive Chef, Cluster Chef, or Head Chef in 3–4 star or boutique hotels. Proven ability to manage multi-outlet or multi-concept kitchen operations. Hands-on exposure to menu engineering, food cost management, and vendor coordination. Education: Degree/Diploma in Hotel Management with specialization in Culinary Arts (mandatory). Additional certifications in Food Safety or Culinary Innovation preferred. Skills & Technical Expertise Strong knowledge of food production, menu planning, and cost control. Expertise in multi-cuisine operations and presentation standards. Familiarity with FSSAI and HACCP compliance. Skilled in vendor management and purchase planning. Ability to design menus that balance innovation and guest appeal. Proficient in staff training, performance management, and kitchen discipline. Strong interpersonal and communication skills with a guest-centric approach. Persona Traits Creative & Guest-Focused: Innovates with passion while keeping guest preferences central. Calm & Composed Under Pressure: Handles peak service or banquet rush with confidence and clarity. Detail-Oriented & Quality-Driven: Maintains strict standards for taste, presentation, and hygiene. Hands-On Leader & Team Builder: Leads by example, trains juniors, and fosters teamwork.