Chef Manager

You will be joining Food Whisperer, a dynamic and innovative food solutions company dedicated to providing exceptional culinary experiences in corporate cafeterias, institutional kitchens, and food courts. The company's focus lies in maintaining quality, sustainability, and ensuring customer delight. As a Chef Manager, your responsibilities will include: - Planning and executing daily menus based on client requirements, seasonal availability, and cost efficiency. - Supervising and leading kitchen staff to ensure optimal performance, discipline, and team morale. - Maintaining high standards of food quality, presentation, taste, and hygiene. - Controlling inventory, minimizing wastage, and managing food costs through effective planning and portioning. - Collaborating with the procurement team to guarantee timely and quality supply of raw materials. - Ensuring adherence to FSSAI, HACCP, and internal safety and hygiene standards. - Monitoring kitchen equipment maintenance and cleanliness. - Training and mentoring culinary staff on best practices and company SOPs. - Coordinating with the operations team for punctual service delivery and client satisfaction. - Innovating and implementing new recipes and food concepts to elevate the customer experience. Qualifications required for this role: - Degree/Diploma in Hotel Management or Culinary Arts. - Minimum 5-8 years of experience, with at least 2 years in a managerial or supervisory kitchen role. - Previous experience in corporate catering, institutional kitchens, or QSRs is advantageous. Your skills should include: - Strong culinary expertise with practical experience in multi-cuisine food production. - Leadership and people management capabilities. - Comprehensive knowledge of kitchen hygiene and safety protocols. - Proficiency in budgeting, inventory control, and food cost management. - A passion for food innovation and commitment to quality excellence. - Ability to perform well under pressure and meet service timelines. - Good client relationship skills. Preferred skills for this role may include experience in menu development, food presentation, and knowledge of dietary restrictions and food allergies. You will be joining Food Whisperer, a dynamic and innovative food solutions company dedicated to providing exceptional culinary experiences in corporate cafeterias, institutional kitchens, and food courts. The company's focus lies in maintaining quality, sustainability, and ensuring customer delight. As a Chef Manager, your responsibilities will include: - Planning and executing daily menus based on client requirements, seasonal availability, and cost efficiency. - Supervising and leading kitchen staff to ensure optimal performance, discipline, and team morale. - Maintaining high standards of food quality, presentation, taste, and hygiene. - Controlling inventory, minimizing wastage, and managing food costs through effective planning and portioning. - Collaborating with the procurement team to guarantee timely and quality supply of raw materials. - Ensuring adherence to FSSAI, HACCP, and internal safety and hygiene standards. - Monitoring kitchen equipment maintenance and cleanliness. - Training and mentoring culinary staff on best practices and company SOPs. - Coordinating with the operations team for punctual service delivery and client satisfaction. - Innovating and implementing new recipes and food concepts to elevate the customer experience. Qualifications required for this role: - Degree/Diploma in Hotel Management or Culinary Arts. - Minimum 5-8 years of experience, with at least 2 years in a managerial or supervisory kitchen role. - Previous experience in corporate catering, institutional kitchens, or QSRs is advantageous. Your skills should include: - Strong culinary expertise with practical experience in multi-cuisine food production. - Leadership and people management capabilities. - Comprehensive knowledge of kitchen hygiene and safety protocols. - Proficiency in budgeting, inventory control, and food cost management. - A passion for food innovation and commitment to quality excellence. - Ability to perform well under pressure and meet service timelines. - Good client relationship skills. Preferred skills for this role may include experience in menu development, food presentation, and knowledge of dietary restrictions and food allergies.