About the Role We are looking for an experienced and highly organised Catering Chef-cum-Manager who can lead our kitchen operations, deliver exceptional food quality, manage on-ground catering setups, and build strong relationships with clients and banquet partners. The ideal candidate should bring both culinary expertise and managerial skills , with a strong understanding of pricing, costing, vendor coordination, and customer experience. Key ResponsibilitiesKitchen & Culinary Management Plan and execute menus for weddings, corporate events, and social gatherings. Oversee food preparation, tasting, hygiene, and quality control. Innovate traditional, homely, and festive Indian menus aligned with our brand style. Manage kitchen staff, helpers, and temporary event cooks. Catering Operations Lead end-to-end catering setups, including buffet layout, live counters, serving protocols, and equipment arrangement. Supervise event-day execution to ensure timely service and customer satisfaction. Coordinate with vendors for raw materials, rentals, and logistics. Client Interaction & Pricing Meet clients to understand menu requirements, budget, and expectations. Share the best possible pricing while maintaining profitability. Prepare cost sheets, quotations, and menu-based pricing. Ensure high customer satisfaction and handle on-ground client feedback professionally. Business Development & Networking Maintain and grow strong relationships with banquet halls, farmhouses, event planners, and corporate clients. Source new business opportunities through referrals, partnerships, and on-ground networking. Represent the brand at tasting sessions, expo events, and venue meetings. Requirements 5+ years of experience as a Catering Chef, Head Chef, or Catering Manager. Strong culinary skills in North Indian, Mughlai, and festive Indian cuisine. Experience managing medium to large-scale events (100–1000+ pax). Excellent communication and client-handling skills. Strong negotiation skills and understanding of food costing. Ability to lead teams and manage high-pressure event situations. Good network with banquets, event planners, and vendors (preferred). Must be based in Gurgaon/Delhi NCR or willing to relocate. Salary & Benefits Competitive salary based on experience. Food & travel allowance for events. Opportunity to grow with a rapidly expanding catering brand. Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Food provided Leave encashment Paid time off Experience: Banquet: 4 years (Preferred) Willingness to travel: 25% (Required) Work Location: In person
We are seeking an experienced Corporate Chef to lead our culinary direction, standardize recipes, ensure consistent food quality across all events, and manage kitchen operations at a strategic and supervisory level. The Corporate Chef will play a key role in menu innovation, cost control, kitchen training, and maintaining the brand’s authentic yet modern culinary identity. This is a senior-level role suitable for someone who has managed large-scale catering kitchens or hotel banquet operations. Key Responsibilities ✅ Menu Planning & Culinary Innovation Develop seasonal, festive, and custom menus for weddings, corporate events, and social gatherings. Create signature dishes that reflect the brand’s Hindustani and North Indian identity. Introduce innovative presentations, live counters, and updated culinary trends. ✅ Standardization & Quality Control Create and maintain standardized recipes, portion sizes, and presentation guidelines. Conduct regular tastings and audits to ensure consistent taste and quality. Monitor food hygiene, safety, and compliance with FSSAI standards. ✅ Kitchen Operations Management Oversee production planning, batch cooking methods, and event-wise prep schedules. Supervise kitchen staff, commis, and event-based cooks. Ensure timely output for bulk orders and multiple concurrent events. ✅ Costing & Procurement Prepare cost sheets and maintain strong food cost control. Work with vendors to ensure quality raw materials at the best rates. Optimise inventory, reduce wastage, and maintain stock discipline. ✅ Team Training & Leadership Train kitchen staff on SOPs, new recipes, hygiene, and cooking techniques. Motivate, guide, and mentor the team to maintain high culinary standards. Build and maintain a skilled chef network for peak-season events. ✅ Client & Banquet Collaboration Join menu finalisation meetings, tastings, and corporate presentations when required. Coordinate with banquet teams, event planners, and front-of-house managers. Customise menus and live counters based on event requirements. Requirements 7–12+ years of culinary experience in catering, banquets, or hotels. Strong expertise in North Indian, Mughlai, and festive Indian cuisines. Prior experience managing large-volume food production (200–2000 pax). Excellent leadership, planning, and communication skills. Understanding of costing, waste management, and procurement. Ability to work under pressure and manage high-event seasons. Preferred Qualifications Hotel Management degree/diploma (optional but preferred). Experience in high-end catering brands or 4/5-star hotel banquet kitchens. Strong network of vendors, suppliers, and support chefs. Job Type: Full-time Pay: ₹45,000.00 - ₹55,000.00 per month Benefits: Food provided Leave encashment Work Location: In person
We are seeking an experienced Corporate Chef to lead our culinary direction, standardize recipes, ensure consistent food quality across all events, and manage kitchen operations at a strategic and supervisory level. The Corporate Chef will play a key role in menu innovation, cost control, kitchen training, and maintaining the brand’s authentic yet modern culinary identity. This is a senior-level role suitable for someone who has managed large-scale catering kitchens or hotel banquet operations. Key Responsibilities ✅ Menu Planning & Culinary Innovation Develop seasonal, festive, and custom menus for weddings, corporate events, and social gatherings. Create signature dishes that reflect the brand’s Hindustani and North Indian identity. Introduce innovative presentations, live counters, and updated culinary trends. ✅ Standardization & Quality Control Create and maintain standardized recipes, portion sizes, and presentation guidelines. Conduct regular tastings and audits to ensure consistent taste and quality. Monitor food hygiene, safety, and compliance with FSSAI standards. ✅ Kitchen Operations Management Oversee production planning, batch cooking methods, and event-wise prep schedules. Supervise kitchen staff, commis, and event-based cooks. Ensure timely output for bulk orders and multiple concurrent events. ✅ Costing & Procurement Prepare cost sheets and maintain strong food cost control. Work with vendors to ensure quality raw materials at the best rates. Optimise inventory, reduce wastage, and maintain stock discipline. ✅ Team Training & Leadership Train kitchen staff on SOPs, new recipes, hygiene, and cooking techniques. Motivate, guide, and mentor the team to maintain high culinary standards. Build and maintain a skilled chef network for peak-season events. ✅ Client & Banquet Collaboration Join menu finalisation meetings, tastings, and corporate presentations when required. Coordinate with banquet teams, event planners, and front-of-house managers. Customise menus and live counters based on event requirements. Requirements 7–12+ years of culinary experience in catering, banquets, or hotels. Strong expertise in North Indian, Mughlai, and festive Indian cuisines. Prior experience managing large-volume food production (200–2000 pax). Excellent leadership, planning, and communication skills. Understanding of costing, waste management, and procurement. Ability to work under pressure and manage high-event seasons. Preferred Qualifications Hotel Management degree/diploma (optional but preferred). Experience in high-end catering brands or 4/5-star hotel banquet kitchens. Strong network of vendors, suppliers, and support chefs. Job Type: Full-time Pay: ₹45,000.00 - ₹55,000.00 per month Benefits: Food provided Leave encashment Work Location: In person
About the Role We are looking for an experienced and highly organised Catering Chef-cum-Manager who can lead our kitchen operations, deliver exceptional food quality, manage on-ground catering setups, and build strong relationships with clients and banquet partners. The ideal candidate should bring both culinary expertise and managerial skills , with a strong understanding of pricing, costing, vendor coordination, and customer experience. Key ResponsibilitiesKitchen & Culinary Management Plan and execute menus for weddings, corporate events, and social gatherings. Oversee food preparation, tasting, hygiene, and quality control. Innovate traditional, homely, and festive Indian menus aligned with our brand style. Manage kitchen staff, helpers, and temporary event cooks. Catering Operations Lead end-to-end catering setups, including buffet layout, live counters, serving protocols, and equipment arrangement. Supervise event-day execution to ensure timely service and customer satisfaction. Coordinate with vendors for raw materials, rentals, and logistics. Client Interaction & Pricing Meet clients to understand menu requirements, budget, and expectations. Share the best possible pricing while maintaining profitability. Prepare cost sheets, quotations, and menu-based pricing. Ensure high customer satisfaction and handle on-ground client feedback professionally. Business Development & Networking Maintain and grow strong relationships with banquet halls, farmhouses, event planners, and corporate clients. Source new business opportunities through referrals, partnerships, and on-ground networking. Represent the brand at tasting sessions, expo events, and venue meetings. Requirements 5+ years of experience as a Catering Chef, Head Chef, or Catering Manager. Strong culinary skills in North Indian, Mughlai, and festive Indian cuisine. Experience managing medium to large-scale events (100–1000+ pax). Excellent communication and client-handling skills. Strong negotiation skills and understanding of food costing. Ability to lead teams and manage high-pressure event situations. Good network with banquets, event planners, and vendors (preferred). Must be based in Gurgaon/Delhi NCR or willing to relocate. Salary & Benefits Competitive salary based on experience. Food & travel allowance for events. Opportunity to grow with a rapidly expanding catering brand. Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Food provided Leave encashment Paid time off Experience: Banquet: 4 years (Preferred) Willingness to travel: 25% (Required) Work Location: In person