Chef Manager

About the Company:

Food Whisperer is a dynamic and innovative food solutions company committed to delivering exceptional culinary experiences across corporate cafeterias, institutional kitchens, and food courts. We focus on quality, sustainability, and customer delight.

About the Role:

The Chef Manager will be responsible for overseeing daily kitchen operations, managing culinary staff, ensuring food quality and hygiene standards, and optimizing kitchen productivity. The role demands a hands-on culinary professional who can blend creativity with operational efficiency.

Responsibilities:

• Plan and execute daily menus based on client needs, seasonal availability, and cost efficiency.
• Supervise and lead kitchen staff, ensuring performance, discipline, and team morale.
• Maintain high standards of food quality, presentation, taste, and hygiene.
• Control inventory, wastage, and food costs through effective planning and portioning.
• Collaborate with the procurement team to ensure timely and quality supply of raw materials.
• Ensure compliance with FSSAI, HACCP, and internal safety and hygiene standards.
• Monitor kitchen equipment maintenance and cleanliness.
• Train and mentor culinary staff on best practices and company SOPs.
• Coordinate with the operations team for timely service delivery and client satisfaction.
• Innovate and implement new recipes and food concepts to enhance customer experience.

Qualifications:

• 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.
• Prior experience in corporate catering, institutional kitchens, or QSRs is an added advantage.

Required Skills:

• Strong culinary expertise with hands-on experience in multi-cuisine food production.
• Leadership and people management skills.
• Sound knowledge of kitchen hygiene and safety protocols.
• Budgeting, inventory control, and food cost management.
• Passion for food innovation and quality excellence.
• Ability to work under pressure and meet service timelines.
• Good in client relationship

Preferred Skills:

• Experience in menu development and food presentation.
• Knowledge of dietary restrictions and food allergies.