Chef de Partie - Bakery - The Hoxton Bengaluru City

The Hoxton, Bengaluru City

We are looking for a Chef de Partie - Bakery to join our dynamic team for The Hoxton Bengaluru City.

The Hoxton is opening its very first neighbourhood hotel in Asia, coming to India’s Bengaluru city centre in 2026. This is a major milestone for the brand as it ventures into a new continent entirely and we are now looking for a brilliant leadership team to help bring this lifestyle brand to the market. 

Located in the heart of the city centre, The Hoxton, Bengaluru City will bring its undeniable brand DNA and guest experience to India’s “Silicon Valley”, a high-tech city filled with parks and gardens and known for its vibrant cafe and pub culture - very apt for a brand that was founded in London! 

The hotel will feature 149 bedrooms in a variety of The Hoxton’s well-loved room categories and the lobby will have a vibrant all-day dining restaurant & bar. Topping off the hotel we will have a rooftop pool and bar, large scale function rooms and The Apartment - The Hoxton’s unique meeting & events concept

More about us…

The Hoxton is a series of open-house hotels, each in a neighbourhood that we love. Ever since we opened our first hotel in Shoreditch, we’ve never just been about offering a bed for the night. We want to be more than that: proving style doesn’t need to be sacrificed for good value and providing a place where guests can hang out alongside the locals and submerse themselves in the neighbourhood with vibrant, welcoming public spaces.

What's in it for you...

• The opportunity to work with an exciting new hospitality concept in Bangalore and have a real impact on its success.
• Join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences.
• Great discounts across the entire Ennismore family (which you get to keep even if you decide to leave us!).
• A competitive package and plenty of opportunity for development.

What you’ll do…

• Run your section during preparation and service, making sure everything is ready, organised and delivered on time.
• Prepare and present dishes to the agreed recipes and standards, keeping quality and consistency high.
• Check stock, ingredients and equipment before service and flag issues before they affect the guest.
• Manage rotation, storage, requisitions, portions and waste on your section with care.
• Keep food safety, hygiene, allergen and HACCP standards in place throughout every shift.
• Guide Demi Chefs and Commis Chefs, helping them learn the section and build confidence.
• Work closely with the Sous Chef and front-of-house team so communication stays clear and service flows.
• Support specials, menu development and events, sharing ideas and being open to trying new things.
• Look after equipment and keep the section clean, safe and ready for the next service.
• Help wherever the kitchen needs you - good chefs care about the whole service, not just their own section.

What we’re looking for…

• Individuals. You’re looking for a place where you can be you; no clones in suits here.
• Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
• You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
• You’re not precious. We leave our egos at the door and help get things done.
• You’re up for doing things differently and trying (almost) everything once.
• If we got stuck in a lift together, we’d have a good time and share a few laughs.
• You want to be part of a team that works hard, supports each other, and has fun along the way.
• You’ll have experience as a Chef de Partie or a strong Demi Chef de Partie ready for the next step.
• You know how to organise and run a section in a busy professional kitchen.
• You care about flavour, presentation and consistency and can keep standards up when the pace increases.
• You understand food safety, allergens, hygiene and HACCP procedures.
• You’re reliable, calm and happy to coach more junior chefs without the ego.
• A culinary qualification is useful, but solid practical experience and the right attitude matter most.