Head Chef

🍙 About Evil Onigiri Evil Onigiri isn’t your typical Japanese kitchen. We’re a Bangalore-based brand reimagining Japanese comfort food — bolder, louder, and unapologetically modern. Our hero? The Onigiri — reinvented with rebellious flavours, layered textures, and rock ’n’ roll attitude. We’re not a QSR. We’re a quality casual dine-in brand built on craft, creativity, and chaos — the good kind. If you live for flavour, precision, and that post-service adrenaline rush, you’ll fit right in. 🔥 The Role We’re looking for a Head Chef to lead the kitchen at Evil Onigiri’s flagship Forge (outlet). You’ll be responsible for running the back of house end-to-end — from R&D and menu development to kitchen team management and cost control. But more importantly, you’ll help shape the soul of this brand through food. You’ll work directly with the founding team to create dishes that are bold, unexpected, and crave-worthy — the kind that make people talk long after their first bite. 🧠 What You’ll Do - Lead and manage all kitchen operations — from prep to plating. - Create, test, and perfect new Onigiri, small plates, and specials that align with our Japanese-inspired, rock-spirited menu. - Maintain kitchen efficiency, cleanliness, and compliance with FSSAI standards. - Manage and train junior kitchen staff, setting clear expectations and SOPs. - Control food costs, inventory, and vendor relationships. - Ensure consistency and quality across every plate served. - Collaborate on plating, presentation, and brand visuals for photo/video shoots. - Work with the founding team on seasonal menu updates and event menus. ⚔️ What You Bring - 5–7 years of professional kitchen experience, with at least 1 years as Sous or Head Chef. - Proven background in Japanese, pan-Asian, or fusion kitchens. - Strong leadership skills — able to inspire, train, and manage a small team. - A creative streak and curiosity to experiment with flavour. - Solid understanding of food costing, vendor management, and kitchen operations. 💰 What You Get - Competitive Salary. - Monthly performance incentives based on consistency and food cost. - Creative bonuses for new menu innovations. - Year-end performance bonus. - Complete creative freedom within brand direction. - A chance to build something iconic from the ground up.