Corporate Chef

Key ResponsibilitiesA. Menu & Recipe Management

• Develop, standardize, and update recipes for all outlets.
• Ensure all recipes, portion sizes, and presentations meet brand standards.
• Conduct regular audits to ensure recipe adherence and food quality consistency.
• Innovate and introduce new menu items based on market trends and customer demand.

B. Kitchen Operations

• Oversee daily kitchen operations across outlets.
• Implement and monitor kitchen SOPs for hygiene, food safety, and preparation.
• Conduct kitchen inspections to maintain quality and safety standards.
• Work closely with outlet managers for smooth kitchen functioning.

C. Cost & Inventory Control

• Monitor food cost, wastage, and yield across outlets.
• Optimize ingredient procurement, vendor selection, and cost-effective menu planning.
• Review and approve daily/weekly consumption reports.

D. Training & Team Development

• Train kitchen staff on recipes, presentation, hygiene, and equipment handling.
• Conduct periodic skill-development workshops for cooks and commis.
• Support HR and Operations in staff hiring, assessment, and performance reviews.

E. Menu Engineering & R&D

• Evaluate menu performance (high-selling vs. low-selling items).
• Research new products, beverages, and food trends relevant to the brand.
• Run trials, tastings, and pilot launches for new items.

F. Quality Assurance

• Ensure consistent taste, appearance, and portion size across all outlets.
• Conduct customer feedback analysis and implement improvements.
• Manage product testing, shelf-life analysis, and kitchen quality checks.

G. Coordination & Reporting

• Coordinate with Operations, Procurement, and Management teams.
• Prepare monthly reports on kitchen performance, new developments, and cost control.
• Lead kitchen planning/ setup for new outlet launches.

Job Type: Full-time

Pay: ₹40,000.00 - ₹55,000.00 per month

Work Location: In person