Corporate Chef

Key Responsibilities:1. Culinary Strategy & Menu Standardization

• Design and implement standardized menus across all outlets, maintaining brand identity and quality.
• Innovate new dishes and seasonal menus aligned with market trends and customer preferences.
• Ensure consistency in taste, presentation, and portioning across all kitchens.

2. Multi-Outlet Oversight

• Supervise kitchen operations across all company-owned and franchised locations.
• Conduct regular audits and visits to ensure compliance with SOPs, hygiene, and food quality.
• Coordinate with outlet chefs and kitchen teams for smooth operations.

3. Quality Control & Food Safety

• Implement and monitor food safety standards (FSSAI compliance) and HACCP practices across all locations.
• Ensure cleanliness, sanitation, and proper food storage procedures are strictly followed.
• Maintain standard recipes and train teams on consistent execution.

4. Training & Team Development

• Train and mentor executive chefs, sous chefs, and kitchen staff at each outlet.
• Create culinary training modules and conduct workshops or masterclasses.
• Support in recruitment, onboarding, and skill development of chefs across the chain.

5. Cost Control & Efficiency

• Monitor and control food cost, wastage, and kitchen overheads across outlets.
• Standardize purchasing practices and vendor coordination to optimize raw material cost and quality.
• Introduce kitchen automation, prep techniques, or bulk cooking systems where feasible.

6. R&D and Innovation

• Lead research on food trends, regional flavors, customer preferences, and competitor analysis.
• Experiment with fusion, trending cuisines, and unique concepts to strengthen brand appeal.
• Innovate special menus for campaigns, festivals, and promotional events.

7. Coordination & Leadership

• Work closely with operations, marketing, and supply chain teams to align culinary offerings with business goals.
• Participate in menu costing, pricing strategies, and new outlet launches.
• Act as the culinary face of the brand, representing the company in food shows or media if needed.

8. Vendor and Supply Chain Coordination

• Approve ingredient quality and develop preferred vendor lists.
• Ensure uniform sourcing standards and cost control in raw materials.
• Oversee central kitchen (if applicable) for bulk prep or semi-prepared item distribution.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Work Location: In person