Job
Description
Type : Full-time / Part Time Experience : 10+ years Job Summary : We are seeking an experienced and innovative Corporate Chef to lead and oversee all culinary operations of our hotel (Hotel Myriad & Hotel Tekarees ). The Corporate Chef will be responsible for setting culinary standards, designing menus, maintaining consistency and quality across multiple outlets, managing food costs, and training kitchen staff. This role requires strategic thinking, strong leadership, and a passion for excellence in food service. Key Responsibilities: Develop, implement, and standardize menus across all locations in line with brand identity and customer expectations. Oversee food production, presentation, and service to ensure high quality and consistency. Lead the culinary team, providing training, mentoring, and performance evaluations to chefs and kitchen staff. Collaborate with procurement to source quality ingredients and manage vendor relationships. Monitor and manage food costs, waste, and inventory to achieve budgetary goals. Ensure compliance with food safety and sanitation standards in all kitchens. Innovate and introduce new culinary trends, seasonal offerings, and promotional menus. Support new restaurant openings and expansions with kitchen layout planning, hiring, and staff training. Conduct regular site visits to audit culinary operations and provide hands-on support. Work closely with marketing, operations, and senior management to align culinary strategies with business goals. Qualifications : Proven experience as an Executive Chef, Head Chef, or Corporate Chef in a multi-unit restaurant or hospitality group. Degree or diploma in Culinary Arts, Hotel Management, or related field preferred. Strong knowledge of diverse cuisines and cooking techniques. Exceptional leadership, communication, and organizational skills. Proficiency in budgeting, menu engineering, and kitchen operations. Ability to travel as required across locations. Preferred Skills: Experience with food costing software and inventory systems. Familiarity with sustainability and nutrition trends. Ability to manage in a high-growth or franchised environment.
