Corporate Chef

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