Corporate Chef

Responsibilities of a Corporate Chef

• Menu Development & Standardization
• Design, update, and innovate menus for all outlets.
• Standardize recipes, portion sizes, and presentation across locations.
• Ensure menus align with brand vision and customer preferences.
• Quality & Consistency
• Monitor food preparation at outlets to maintain taste, texture, and presentation.
• Ensure adherence to hygiene, food safety, and FSSAI guidelines.
• Conduct regular audits and tasting sessions.
• Team Training & Development
• Train outlet chefs and kitchen staff on recipes, techniques, and kitchen discipline.
• Organize workshops on new dishes, plating styles, and nutrition trends.
• Build a culture of teamwork, efficiency, and creativity in kitchens.
• Operational Management
• Coordinate with outlet managers for smooth kitchen operations.
• Develop SOPs (Standard Operating Procedures) for all kitchens.
• Assist in kitchen layout planning and equipment requirements.
• Inventory & Cost Control
• Plan and monitor food costs, wastage, and portion control.
• Ensure efficient use of raw materials and resources.
• Approve vendor selections and coordinate with procurement teams.
• Innovation & Brand Growth
• Introduce seasonal menus, healthy options, and regional specialties.
• Stay updated with global food trends and adapt them to brand identity.
• Collaborate with marketing for food promotions, campaigns, and events.
• Client & Customer Satisfaction
• Ensure customer feedback on food is addressed and acted upon.
• Maintain a balance between quality, innovation, and cost efficiency.

Job Type: Full-time

Pay: ₹35,000.00 - ₹60,000.00 per month

Application Question(s):

• what is your current monthly in-hand salary?
• what is your current location?

Work Location: In person