Corporate Executive Chef (Baking\ Pastry)

Job Description

We are a global brand of restaurants looking for an experienced chef and leader who combines significant experience in baking and pastry, in-store kitchen and cloud kitchen operations. MANDATORY REQUIREMENTS - SIGNIFICANT PROVEN EXPERIENCE in MODERN EUROPEAN BAKING and PASTRY - SIGNIFICANT PROVEN EXPERIENCE in KITCHEN SETUP, CLOUD KITCHEN SETUP and OPERATIONS for a BAKERY AND\ OR PASTRY CHAIN - PASSPORT READY and WILLING TO TRAVEL OTHER REQUIREMENTS 1. Responsible for in-store and cloud kitchen operations across single\ multiple stores pertaining to the brand 2. Responsible to create and maintain SOPs for functional areas 3. Create a high performing team across in-store kitchens and cloud kitchens 4. Inventory Management Monitor and record inventory, and if necessary, order new supplies as required for uninterrupted kitchen operations. Receive raw material and input to system to track ‘Inventory In’. Reject unordered and sub-standard inventory Track High-Cost items (20% Items with 80% of Spend) movement on daily basis Accurate and frequent yield calculations for high-cost items Review food cost with management team on a weekly basis Key Measurement: Consumables % of Net Revenue per month 5. Menu design and planning Plan to deliver menu refresh as agreed with management team Assist in the development of new adhoc menu options based on seasonal changes and customer demand Maintain high quality and detailed documentation for all recipes required for food production in the kitchen Menu\ New Product Marketing Experience with external or internal suppliers Key Measurement: Activations - Monthly promotions, seasonal promotions, weekend activities 6. Meal designs Ensure availability of high-quality sauces and mise en place for all food service Ensure continuous availability of high-quality plating ingredients Consistently research and propose new food plating ideas Key Measurement: Highly Instagram-able food. High popularity and ratings on B2C platforms 7. Ensure that kitchen activities operate in a timely and cost-effective manner Create schedules for kitchen employees and evaluate their performance Optimise staffing to ensure minimal overtime expenses. Overtime should be compensated by time off where possible Shift planning to ensure continuous operations at the kitchen and according to demand Present attendance data to HR timely for calculation of payroll Key Measurement: Kitchen Labour cost does not exceed 30% of Net Revenue. Overtime costs cannot exceed 2% of total kitchen labour costs and has to match with incremental revenue. 8. Resolve customer problems and concerns personally Must taste dishes regularly and randomly to ensure no fault in dishes leaving the kitchen Rectification of dishes which are returned. Dish fault should be followed by root cause analysis and timely action plans Review all comments on B2C portals and understand customer feedback and implement action plans to bear result. Plan to maintain a customer satisfaction score of 90% and above for taste satisfaction. Key Measurement: Third Party Food Review Platform scores greater than 90% 9. Provide support to junior kitchen employees with various tasks including line cooking and food preparation Prepare checklists for Daily Roles and Responsibilities for employees including o Daily Mise en place checklist o Quantity of mise en place for menu items according to sales data and forecast o Review and audit recipes to ensure food cost is being adhered to o Daily equipment cleaning and maintenance for kitchens and equipment Recruit and train new kitchen employees to meet restaurant and kitchen standards. Identify high performing talent in the kitchen and prepare them for management roles Performance management to drive continuous high performance from chefs Key Measurement: Availability of high-quality SOP’s, Recipes, Checklists and Trained Staff who are ready for higher level responsibilities 10. Adhere to and implement sanitation regulations and safety regulations Responsible to meet requirements for kitchen safety and compliance Responsible to meet requirements for kitchen FSAII compliance Key Measurement: Internal and External Audit scores higher than 90% 11. Ability to cross work with HR, Procurement, Finance, and other teams to ensure seamless kitchen operations 12. Implement all agreed actions communicated by the management team in the kitchen Minimum Requirements 1. Significant experience with baking and pastry from reputed Western kitchens\ schools 2. Graduate Degree in Culinary Arts from reputed schools such a Le Cordon Bleu etc 3. Computer savvy with demonstrable skills in Word, Excel and other IT applications 4. Ability to travel with passport 5. 8-10 years of experience with deep supplier networks in Tier 1 cities of India. Job Type: Full-time Pay: ₹200,000.00 - ₹300,000.00 per month Benefits: Cell phone reimbursement Health insurance Paid time off Provident Fund Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Application Question(s): Do you have experience in kitchen design, setup for in-store and cloud kitchens for bakeries\ pastry shops? Education: Bachelor's (Required) Experience: Baking and\or Pastry: 10 years (Required) Willingness to travel: 25% (Required) Work Location: In person