Corporate Chef

RESPONSIBILITIES

• Oversee and manage culinary operations ensuring consistent food quality, hygiene.
• Drive cost-efficiency initiatives while maintaining premium quality standards, managing food costs, inventory and wastage
• Hold full Profit & Loss (P&L) responsibility for culinary operations, driving revenue opportunities while managing costs, inventory, and resource allocation effectively
• Lead, train, and mentor culinary staff, promoting a culture of teamwork, innovation, and continuous improvement
• Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality
• Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens.
• Lead the commissioning and opening of new kitchens across various locations, working closely with projects, procurement, and operational teams to plan layouts, equipment needs, and staffing
• Collaborate with management and finance teams to develop and manage Capex (Capital Expenditure) plans for new kitchens and upgrades

• REQUIREMENTS

  Minimum 10 years of experience in large-scale food operations, preferably in institutional catering.
• Strong leadership, process management, and the ability to work in a fast-paced environment
• Demonstrated experience managing P&L accounts and financial performance within culinary operations
• Strong problem-solving skills with a user-first approach
• Ability to lead in a fast-paced, high-growth environment
• Self-motivated, energetic, and strong team leadership qualities