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The Hoxton, Bangalore

We are looking for a Sous Chef - Pastry 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…

• Support the Executive Pastry Chef in leading the day-to-day pastry operation across restaurants, bars, events and in-room experiences.
• Organise daily production, sections and team responsibilities so everything is ready at the right time and to the right standard.
• Maintain quality, taste, consistency and presentation across all pastry and bakery items.
• Help develop seasonal menus, specials and event concepts, testing recipes and turning ideas into practical production plans.
• Coach and train the pastry team, giving clear feedback and helping people build their technical skills and confidence.
• Manage stock, ordering, rotation, portion control and waste, keeping a close eye on food cost.
• Make sure food safety, hygiene, allergens, HACCP and temperature records are properly managed every day.
• Keep equipment and work areas safe, clean and well maintained, following up quickly on repairs.
• Work closely with the wider kitchen, F&B and Events teams to coordinate changing business needs.
• Lead the department in the Executive Pastry Chef’s absence and be ready to work hands-on alongside the team.

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 bring strong pastry experience and have already supervised or led a team in a professional kitchen.
• You have excellent knowledge of pastry and bakery techniques, production planning and presentation.
• You understand food cost, stock, waste and the practical realities of delivering across several outlets and events.
• You’re a supportive, clear and fair leader who enjoys developing junior chefs.
• You have thorough knowledge of food hygiene, allergens and HACCP requirements.
• You’re organised, calm under pressure and comfortable stepping up when the Executive Pastry Chef is away.
• A culinary or pastry qualification is preferred.