Culinary Director/ Brand Chef

Company:

Job Type:

Package:

• Salary:

  ?1,50,000 per month

• Benefits:

  Company-provided accommodation, performance-based service charge, and other standard perks.

• Long-Term Incentive:

  Employee Stock Ownership Plans (ESOPs) will be strongly considered for the right candidate, demonstrating a long-term partnership.

About House of Tequileria

House of Tequileria is a new-age hospitality venture dedicated to creating unique, concept-driven dining and bar experiences in Hyderabad. We aim to build a portfolio of distinct brands, each with its own compelling narrative and exceptional quality. Our philosophy is rooted in innovation, meticulous execution, and a deep respect for culinary traditions.

Our flagship project, located in the heart of Jubilee Hills, is an intimate and sophisticated dual-concept space:

1. A

   45-seater Cocktail Bar

   offering an inventive menu of global comfort food and signature drinks.
2. A

   45-seater Upscale Restaurant

   focusing on authentic yet modern Cantonese & Chinese cuisine.

We are looking for a founding culinary leader to be the creative force behind this and all future concepts under the House of Tequileria umbrella.

The Opportunity: A Culinary Visionary

Culinary Founder

You will be a key strategic partner to the founders, responsible for the entire culinary journey of the brand, starting with the successful pre-opening, launch, and operation of our first establishment in Jubilee Hills.

Key Responsibilities

Your role will be multifaceted, covering conceptual development, operational excellence, and brand leadership.

1. Conceptual & Culinary Development:

• Food Narrative:

  Conceptualize and develop a compelling food philosophy that ties back to the roots of global and comfort cuisine for the bar, and authentic Cantonese traditions for the restaurant, while skillfully adapting dishes to the sophisticated palate of the Hyderabad audience.

• Menu Curation & Engineering:

• Design, test, and finalize a full menu for the cocktail bar, including approximately 14 innovative bar bites/small plates, 2-3 substantial large plates, and 2-3 signature desserts.
• Oversee and guide the creation of an upscale, authentic, and modern menu for the Cantonese & Chinese kitchen.
• Continuously innovate and refresh menus based on seasonality, guest feedback, and market trends.

• Future Concepts:

  Play a pivotal role in brainstorming, researching, and developing the culinary direction for all future restaurant and bar concepts under the House of Tequileria brand.

2. Operational & Financial Management:

• Pre-Opening Execution:

  Lead the kitchen setup from scratch, including kitchen design input, equipment selection, and vendor onboarding.

• Food Costing & Profitability:

  Implement rigorous food costing for every dish on the menu. Prepare and present monthly reports on food costs, inventory, and wastage to achieve profitability targets.

• Inventory Management:

  Establish and manage a meticulous inventory control system, from sourcing and receiving to storage and utilization, minimizing waste and ensuring freshness.

• Supplier Relations:

  Identify, negotiate with, and build strong relationships with high-quality local and national suppliers to ensure a consistent supply of premium ingredients.

3. Team Leadership & Quality Control:

• Team Building:

  Recruit, train, and mentor a high-performing kitchen team, fostering a culture of excellence, creativity, and mutual respect.

• Quality Assurance:

  Be the ultimate guardian of quality. Implement and enforce stringent quality check controls for every dish leaving the kitchen, ensuring consistency in taste, presentation, and portioning.

• SOP Development:

  Create a comprehensive kitchen training manual and Standard Operating Procedures (SOPs) covering recipes, plating standards, hygiene protocols (HACCP), and workflow. This will be the blueprint for long-term consistency and scalability.

4. Brand Growth & Ambassadorship:

• Lead from the Front:

  Act as the face of the brand&aposs culinary vision, inspiring your team and engaging with guests to build a loyal following.

• Grow the Brand:

  Actively contribute to the brand&aposs growth strategy, working alongside the management and marketing teams to build a reputation for culinary excellence in Hyderabad and beyond.

Candidate Profile: Qualifications & Experience

• Experience:

  A minimum of 8-10 years of progressive culinary experience, with at least 3-4 years in a senior leadership role (Executive Chef, Chef de Cuisine, or Culinary Director).

• Pre-Opening Expertise:

  Demonstrable experience in successfully launching at least one upscale restaurant or bar from the pre-opening phase is essential.

• Culinary Versatility:

  Proven expertise in both modern global/European cuisine and a deep, authentic understanding of Asian cuisine, specifically Cantonese and broader Chinese culinary techniques.

• Financial Acumen:

  Strong command of food costing, P&L statements, budget management, and inventory control software.

• Leadership Skills:

  Exceptional leadership, communication, and mentoring skills. Ability to build and motivate a team from the ground up.

• Creative Vision:

  A passionate and innovative approach to food, with a keen eye for detail and presentation.

• Local Understanding:

  An understanding of the Indian market, particularly the preferences of a discerning urban audience, is highly advantageous.

What We Offer

• A highly competitive salary and benefits package.
• The rare opportunity to shape a new hospitality brand from its inception.
• Significant creative autonomy and a seat at the leadership table.
• A dynamic and supportive work environment.
• A clear path to long-term wealth creation through

  ESOPs

  for exceptional performance and commitment.