Chef de Cuisine

Job Description: Chef de Cuisine Culinary Development & Innovation

Organization: Bengaluru Airport Services Limited

Location: Bengaluru (Airport HQ) + Travel to Expansion Markets

Department: Culinary Innovation & Hospitality Strategy

Reports To: Head of Culinary & Brand Development

Role Overview

Bangalore Airport Services Limited (BASL) is expanding beyond the terminal into Indias premium hospitality and urban dining markets under Vision 2030. At the heart of this journey will be the F&B Innovation Centre, serving as BASLs culinary think tank.

We are seeking a Chef de Cuisine Culinary Development & Innovation: a progressive, forward-thinking culinary leader who thrives at the intersection of gastronomy, brand storytelling, and business scalability. This role goes beyond conventional kitchens—it is about curating concepts, experiences, and scalable formats that redefine hospitality across luxury dining, concept restaurants, premium cafs, bakeries, and grab-and-go outlets.

Your work will establish the culinary identity of BASL, blending regional cultural richness with global sophistication and evolving food trends to deliver concepts that are modern, memorable, and commercially scalable.

Key Responsibilities

1. Concept & Menu Innovation – Design and prototype signature dishes and scalable formats across luxury dining, cafs, bakeries, grab-and-go, and experiential dining.
2. Culinary Experimentation – Lead innovation across cuisines, with emphasis on South Indian heritage, global fusion, and plant-forward gastronomy.
3. Digital & Technology Integration – Leverage AI-driven insights, smart kitchen equipment, automation, cloud kitchens, and virtual brands to accelerate scalability.
4. Commercial Viability – Collaborate with finance and strategy teams on cost modelling, pricing strategies, and ROI analysis to ensure commercially successful rollouts.
5. Guest Experience Metrics – Translate consumer insights, trend forecasts, and guest data (NPS, feedback loops) into innovation that delivers measurable outcomes.
6. Brand Storytelling – Create culinary narratives aligned with BASL's brand pillars: sustainability, cultural storytelling, and emotional resonance.
7. Multisensory Dining – Collaborate with architects, designers, and brand teams to deliver innovative guest experiences.
8. Standardization & Scale – Build playbooks (recipes, SOPs, training, presentation standards) to ensure consistency and scalability across multiple geographies.
9. Sustainability – Partner with supply chain and sourcing teams to integrate farm-to-fork practices, responsible sourcing, and zero-waste approaches.
10. Partnerships & Ecosystem Building – Forge collaborations with artisanal producers, food-tech startups, culinary schools, celebrity chefs, and global innovators.
11. Leadership & Mentorship – Lead a multidisciplinary team of chefs, food technologists, and designers while nurturing creativity, inclusivity, and excellence.
12. Operations & Infrastructure – Set up kitchens and production units, design back-of-house layouts, and ensure efficiency, compliance, and scalability.
13. Crisis & Risk Management – Drive food safety, regulatory compliance, and risk mitigation for large-scale, high-footfall environments.

Qualifications & Experience

1. 10–15 years of professional culinary experience, with at least 5 years in innovation-led or concept development roles.
2. Proven expertise in luxury dining, cafs, bakeries, and grab-and-go/QSR formats.
3. International exposure with deep awareness of global culinary trends and food technologies.
4. Demonstrated experience in multi-city rollouts and scalable formats.
5. Strong expertise in commercial kitchen setups, commissaries, and production units.
6. Culinary degree or equivalent professional certification preferred.

Preferred Attributes

• Experience in F&B consulting, R&D kitchens, or chef-driven curated restaurants.
• Awareness of farm-to-fork models, zero-waste kitchens, and sustainable packaging.
• Strong financial and presentation skills to engage senior stakeholders.
• Passion for creating emotionally resonant food experiences.
• Familiarity with progressive global exemplars (e.g., Gordon Ramsay's Plane Food, Dominique Ansel's Bakery, Nobu).

Success Metrics

1. Delivery of 3–5 fully developed, test-ready concepts within 18 months.
2. Pilot launches of at least 2 concepts by 2026, achieving positive financial and guest-experience outcomes.
3. Creation of scalable playbooks (recipes, SOPs, design frameworks, training) for 20+ outlets by 2030.
4. Recognition of BASL's innovation via industry awards, media coverage, and customer acclaim.

Why Join BASL?

• Be part of a transformative journey redefining Indian hospitality from airports to urban centers.
• Shape the culinary identity of a brand set to disrupt luxury dining and premium formats.
• Collaborate with visionary leaders, global trend forecasters, and creative partners.
• Thrive in a culture built on innovation, sustainability, and storytelling.