Executive Chef

2 days ago

Bengaluru, Karnataka, India One Sprig Hospitality Consultants Full time ₹ 9,00,000 - ₹ 12,00,000 per year

Job Description – Executive Chef

Location: Bengaluru, India

Company: One Sprig Hospitality

Type: Full-Time, On-site

About the Company

One Sprig is a group of restaurant and hospitality specialists who understand the industry from blueprints to reality to back-of-house operations. We partner with business owners to create customized solutions, improve operations, and deliver excellence at every stage. Our mission is to build, stabilize, assist, improve, and rectify for our hospitality partners while nurturing long-term relationships.

Role Overview

We are seeking an experienced and visionary Executive Chef to lead the culinary team at our upcoming luxury progressive vegetarian fine-dine restaurant in Bengaluru. The Executive Chef will be responsible for concept-driven menu design, kitchen leadership, operational efficiency, and maintaining world-class culinary and hygiene standards.

Key Responsibilities

Lead, mentor, and inspire the culinary brigade to deliver exceptional vegetarian dining experiences.

Design and develop innovative, progressive vegetarian menus that balance creativity, authenticity, and seasonality.

Oversee daily kitchen operations including food preparation, cooking, plating, and presentation.

Manage food cost, portion control, vendor negotiations, and inventory to achieve financial targets.

Establish and maintain the highest standards of food quality, hygiene, and safety in compliance with regulatory norms.

Conduct regular training and skill development sessions for the culinary team.

Collaborate with management and service teams to align food offerings with the restaurant's luxury fine-dine positioning.

Stay updated with global culinary trends and incorporate modern techniques into the menu.

Drive efficiency and consistency across all kitchen operations.

Qualifications & Skills

Proven experience as an Executive Chef or Senior Sous Chef in luxury fine-dine restaurants.

Strong expertise in progressive vegetarian cuisine with a passion for innovation.

Culinary degree/diploma from a recognized institution or equivalent professional experience.

Demonstrated ability to design creative menus and deliver consistent high-quality dining experiences.

Excellent leadership, team management, and interpersonal skills.

Strong financial acumen with experience in food cost control and vendor management.

Ability to perform under pressure in a fast-paced, high-standard environment.

Commitment to sustainability, seasonality, and modern dining experiences.

Compensation & Benefits

Competitive salary package (commensurate with experience).

Performance-based incentives.

Opportunity to shape and lead one of Bengaluru's most exciting vegetarian fine-dine concepts.

Professional growth in a dynamic and innovation-driven environment.

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