Job Description

: Head Chef (Italian & European)

Location:

Gold Coins Club & Resort, Electronic City, Bengaluru

Department:

Food & Beverage Production

Reports To:

Executive Chef / General Manager

Employment Type:

Full-time

About Gold Coins Club & Resort

Gold Coins Club & Resort is a premier hospitality destination in Electronic City, Bengaluru, celebrated for its lush greenery and luxury amenities. As part of our major culinary expansion, we are opening a

signature open-air Italian & European restaurant

. This venue will center around a traditional Wood Fire Oven and feature a Wine Bar, offering an authentic "Al Fresco" dining experience that rivals the best in the city.

Role Overview

We are looking for a passionate

Head Chef

who specializes in Italian and French cuisine and possesses

expert-level mastery of Wood Fire Oven cooking

. The ideal candidate is an artisan who understands that a wood fire oven is not just for pizza--it is the heart of the kitchen for roasting meats, baking artisan breads, and finishing vegetables. You will lead the kitchen from concept to launch, establishing a menu that highlights fresh ingredients, handmade pastas, and rustic yet refined European flavors.

Key Responsibilities

1. Wood Fire & Menu Specialization

Oven Mastery:

Manage the operation and maintenance of the Wood Fire Oven, ensuring precise temperature control for various cooking techniques (Neapolitan style pizzas, slow-roasted lamb, wood-fired vegetables, and artisan sourdough).

Menu Curation:

Design a menu featuring Italian classics (Handmade Pasta, Risotto, Antipasti) and French staples (Mother Sauces, Confit techniques), centered around the wood-fired aesthetic.

Artisan Baking:

Oversee the production of high-quality breads (Focaccia, Ciabatta, Sourdough) and pizza doughs using specific fermentation processes (24-48 hr proofing).

2. Pre-Opening & Operations

Kitchen Commissioning:

Lead the setup of the European kitchen, selecting the right wood types for the oven, organizing the hot line, and setting up the pasta-making station.

Sourcing:

Establish supply chains for authentic ingredients such as San Marzano tomatoes, '00' flour, imported cheeses (Parmesan, Mozzarella, Burrata), truffles, and high-quality olive oils.

Quality Control:

Ensure every dish--from a simple Margherita to a complex Coq au Vin--is executed with perfect technique and presentation.

3. Team Leadership & Training

Technical Training:

Train the kitchen brigade on the nuances of wood-fired cooking (heat distribution, timing) and classic French/Italian preparation methods.

Staff Management:

Hire, roster, and mentor a team of Commis, Demi Chef de Parties, and Pizzaiolos.

Culture:

Foster a kitchen environment that values patience, technique, and respect for ingredients.

4. Financial & Hygiene Standards

Cost Management:

Monitor food costs (COGS), portion control, and wastage, particularly with high-value imported ingredients.

Hygiene:

maintain strict HACCP and FSSAI hygiene standards, with specific attention to the cleanliness and safety protocols of the wood-fired section.

Candidate Profile

Experience & Education:

Experience:

Minimum 10-12 years of culinary experience, with at least

3+ years as a Head Chef

in a premium Italian restaurant or a European specialty venue.

Technical Expertise:

Must provide evidence of extensive experience working with

Wood Fire Ovens

(brick/stone ovens).

Cuisine Focus:

Deep knowledge of Italian regional cuisines (Tuscany, Naples, Sicily) and classical French cooking techniques.

Education:

Degree/Diploma in Culinary Arts. Specialization courses in Pizza making or European culinary arts are a plus.

Skills:

Expertise in making fresh pasta and dough from scratch. Knowledge of pairing food with wines (to collaborate with the Wine Bar). Strong leadership and kitchen management skills. Ability to adapt authentic European recipes to the local palate without losing authenticity.

What We Offer

Accommodation & Food:

Complimentary on-site accommodation and all duty meals are provided.

Compensation:

Competitive salary package commensurate with experience.

Creative Freedom:

Full autonomy to design the menu and define the wood-fired concept.

Work Environment:

A beautiful, nature-centric resort setting with a professional management team.
Job Types: Full-time, Contractual / Temporary
Contract length: 6 months

Pay: ₹60,000.00 - ₹80,000.00 per month

Benefits:

Food provided Internet reimbursement
Work Location: In person