Corporate Chef

Job Description

Duties & Responsibilities: 1. Food Quality and Standard Operating Process Ensure Standard Operating Procedures are religiously followed at all existing and upcoming facilities, which would include not just the commissaries but the cloud kitchens as well. Implement quality control measures like sensory audits on daily basis with mandated record keeping to provide consistent taste and quality products as per company vision and mission. Set standards for kitchen staff, such as strategies for tasting food, workspace cleanliness, and waste reduction. Ensuring that the complete life cycle of a product right from raw material stageupto final dispatch stage; is quality controlled and team is well versed with SOPs. 2. Menu planning Lead and direct product development (NPD) and bettering the existing product line (R&D) through innovative and trend setting methodologies. Developing products that are creative, profitable, and meet customer preferences which would be based on market research, competitor analysis, contemporary food trends, and incorporating seasonal ingredients. 3. Operational Efficiency Production is planned meticulously and is data centred. Manage manpower efficiently for cost optimisation. Maintaining Kitchen assets/machines, ensuring Preventive and periodic maintenances are being carried by the relevant teams. 4. Team Management and training Lead and manage unit heads (Exe Sous Chef/Sous Chefs) at all production facilities by providing regular coaching, feedback and periodical performance evaluations with objectivity. Foster a harmonious and pleasant work environment which is growth, team and learning oriented. Communicate effectively with both internal and external stakeholders upholding organisation values and ethos. 5. Hygiene and Quality Audit Ensure adherence to regulatory health and safety norms. Work with the QA team closely to ensure a high level of hygiene consciousness and best practices are being followed at all production units/commissaries. 6. Financial management Create budgets and track spending to ensure financial accountability. Have strong controls on; o Material cost o Cafeteria cost o Vendor cost (Manpower/material) o Repair & Maintenance cost Ensure Inventory is being done as per procedures daily at all commissaries. 7. Logistics and Packaging Supporting the packaging team in manpower management and making sure packaging gets complete daily hassle free. Dispatch to centres is happening as per plan (time and route considerations).