Corporate Chef

Key Responsibilities

1. Menu Development & Standardization

• Develop and innovate menus tailored to each outlet’s concept while maintaining brand identity.
• Standardize recipes, portion sizes, and presentation across all locations.
• Introduce seasonal and trend-based offerings regularly.

2. Multi-Outlet Culinary Oversight

• Supervise culinary operations across all existing and new outlets.
• Conduct regular visits and audits to ensure consistency in food quality and service.
• Coordinate with outlet chefs and kitchen managers to align on goals and execution.

3. Team Training & Development

• Train chefs and kitchen staff on recipes, techniques, and plating.
• Lead workshops, tastings, and skill development programs.
• Set performance benchmarks and mentor high-potential team members.

4. Quality Assurance & Compliance

• Monitor food preparation methods and maintain high standards of hygiene and safety.
• Ensure all outlets comply with local food safety regulations (e.g., FSSAI, HACCP).
• Implement and update kitchen SOPs regularly.

5. Cost Control & Procurement

• Optimize food costs through vendor negotiations and smart purchasing strategies.
• Work with the procurement team to ensure consistent supply of high-quality ingredients.
• Monitor inventory levels and reduce wastage across all kitchens.

6. New Outlet Support & Pre-Opening Operations

• Assist in kitchen layout planning and equipment procurement for new outlets.
• Recruit, train, and onboard culinary staff for new launches.
• Oversee soft launches and trial runs to ensure smooth execution.

7. Guest Experience & Feedback

• Review guest feedback related to food and take corrective actions where necessary.
• Collaborate with the front-of-house team to ensure a seamless dining experience.

Qualifications & Skills

• Degree/Diploma in Culinary Arts or Hotel Management.
• 8+ years of culinary experience, with at least 3 years in a corporate or multi-unit leadership role.
• Strong background in diverse cuisines and modern cooking techniques.
• International exposure or experience working with global cuisines is a strong advantage.
• Excellent leadership, communication, and organizational skills.
• Proficiency in inventory management, food costing, and kitchen operations software.
• Certification in food safety and sanitation (FSSAI / HACCP) preferred.

Job Type: Full-time

Pay: ₹70,000.00 - ₹80,000.00 per month

Benefits:

• Food provided
• Paid time off

Supplemental Pay:

• Yearly bonus

Experience:

• Culinary: 7 years (Required)

Work Location: In person