Chef Sandeep Kapoor Named Executive Chef at ITC Gardenia Bengaluru

ITC Gardenia Bengaluru has appointed Chef Sandeep Kapoor as Executive Chef in April 2026 in Bengaluru, India, the hotel said, assigning him responsibility for overseeing culinary operations, menu development, and kitchen management across its food and beverage outlets to strengthen operational efficiency and consistency.

Appointment Announced at Bengaluru Property

The hotel confirmed the appointment as part of its ongoing efforts to reinforce leadership within its culinary division. ITC Gardenia, located in Bengaluru’s central business district, operates multiple dining venues and banquet facilities catering to business and event segments.

Chef Kapoor will lead kitchen operations across all outlets, coordinating with department heads and reporting to the hotel’s senior management team, the hotel said.

Role Covers Multi-Outlet Culinary Operations

In his role as Executive Chef, Kapoor will oversee daily kitchen functions, including food preparation, quality control, and hygiene compliance. His responsibilities include managing production across restaurants, in-room dining, and banquet services within the property.

The hotel said he will also supervise menu planning, standardize recipes, and ensure alignment with brand guidelines while maintaining consistency in food delivery across all service points.

Focus on Food Quality and Compliance

Maintaining food safety and hygiene standards will be a key focus area under Kapoor’s leadership. The hotel said he will implement operational procedures to ensure compliance with regulatory requirements and internal quality benchmarks.

He will oversee procurement processes, monitor inventory usage, and manage cost controls within the kitchen to maintain operational efficiency.

Team Management and Training Responsibilities

Kapoor will lead a team of chefs and kitchen staff, overseeing workforce planning, scheduling, and training programs. The hotel said his role includes mentoring junior staff, improving productivity, and ensuring adherence to standard operating procedures.

He will also coordinate with service teams to ensure smooth execution during high-volume periods, including conferences, events, and peak occupancy days.

Operational Context in Bengaluru Hospitality Market

Bengaluru continues to be a major hub for corporate travel and large-scale events, driving demand for hotel dining and banquet services. Hotels in the city require strong culinary leadership to manage diverse guest requirements and maintain operational consistency.

ITC Gardenia operates within this environment, catering to both business travellers and event-driven clientele, where food and beverage services play a significant role in overall guest experience.

The hotel said the appointment is part of its strategy to strengthen departmental leadership and enhance coordination across culinary operations.

Chef Kapoor has assumed charge of his role and is currently overseeing kitchen operations, staff management, and food production across the property, the hotel said.