Corporate Chef

Roles & Responsibilities

1. New Outlet Development

• Collaborate with kitchen vendor to finalize kitchen layouts and drawings in compliance with brand standards, operational flow, and statutory regulations.
• Oversee kitchen fit-outs, equipment installation, and utility connections to ensure readiness for launch.
• Conduct kitchen trials and operational checks before handover to the outlet team.

2. Kitchen Handover & Launch Support

• Ensure a seamless transition from project completion to operational status.
• Prepare detailed SOPs, recipe books, and kitchen guidelines for each outlet.
• Supervise pre-opening kitchen setup, inventory stocking, and test runs.

3. Staffing & Training

• Lead the hiring process for kitchen staff at new outlets, ensuring skill and culture fit.
• Conduct onboarding sessions, culinary training, and food safety workshops.
• Provide ongoing mentorship to outlet chefs and kitchen teams to maintain standards.

4. Operational Coordination

• Maintain regular communication with outlet managers and chefs to address operational needs, challenges, and improvements.
• Conduct periodic audits for food quality, hygiene, and compliance.
• Support menu rollouts, seasonal changes, and promotional events across locations.

5. Quality & Compliance

• Ensure all kitchens comply with FSSAI and other regulatory requirements.
• Monitor and enforce adherence to brand recipes, portion control, and presentation standards.
• Manage vendor coordination for kitchen equipment and specialty ingredients.