Job Description

Key Responsibilities: Pan-India Kitchen Operations: Oversee food production and kitchen operations across multiple locations to ensure uniformity and quality. Standardization & SOPs: Develop and implement Standard Operating Procedures (SOPs) for food preparation, hygiene, safety, and quality control. Menu Development: Curate menus that cater to diverse regional tastes, with a strong focus on South Indian cuisine, while balancing nutritional value and cost efficiency. Vendor & Supply Chain Management: Work closely with procurement teams to source high-quality ingredients and optimize the supply chain for cost and efficiency. Food Safety & Hygiene Compliance: Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens. Conduct regular hygiene audits and training for kitchen staff. Team Training & Development: Train and mentor chefs and kitchen staff on best practices, new recipes, and maintaining food consistency. Cost Control & Waste Management: Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality. Customer Satisfaction & Feedback: Analyze customer feedback, collaborate with operations teams, and continuously refine recipes and food offerings to enhance the dining experience. Key Requirements: Experience: Minimum 10-15 years of experience in large-scale food operations, preferably in hospitality, QSR, or institutional catering. Expertise in South Indian Cuisine is highly preferred, along with knowledge of North Indian and other regional cuisines. Education: Degree/Diploma in Culinary Arts, Hotel Management, or Food Production is preferred. Skills: Strong leadership, process management, and the ability to work in a fast-paced environment. Travel: Willingness to travel frequently across India to oversee kitchen operations. Compliance Knowledge: Understanding of FSSAI regulations, food safety norms, and HACCP principles.