Executive Chef

Key Responsibility Areas (KRA):

1. Outlet Management

   – Oversee culinary operations across all company-owned outlets.

2. Recipe Development & Upgradation

   – Upgrade existing food recipes and introduce new ones for regular menu, festivals, and special events.

3. Audits & Compliance

   – Conduct regular kitchen audits for both company-owned and franchise outlets.

4. Franchise Support

   – Manage kitchen operations for new franchise openings and provide training.

5. Cloud Kitchen Operations

   – Ensure smooth functioning of cloud kitchen.

6. Staffing & Training

   – Hire, train, and guide chefs and kitchen staff across all outlets.

7. Vendor , Inventory and wastage management

   – Manage vendors, negotiate deals, oversee procurement, and ensure proper inventory management.

8. Crockery & Equipment Selection

   – Source, finalize, and standardize crockery and kitchen equipment.

9. SOP Implementation

   – Develop, update, and enforce SOPs for all outlets.

10. Menu Innovation

    – Innovate new dishes, seasonal menus, and fusion concepts.

11. Hands-on Cooking

    – Actively participate in cooking, not just guiding, to ensure quality.

12. Product Performance Tracking

    – Monitor sales and popularity of all menu items.

13. Own Product Development

    – Work on launching proprietary products (e.g., sauces, masalas, breads or other raw materials) under the brand name packaging.

14. Costing & Budget Control

    – Develop food costing for all recipes and maintain overall kitchen profitability.