Executive Corporate Chef

1. Menu & Recipe Development

• Develop and design new menu items aligned with brand standards and customer preferences.
• Standardize recipes and ensure consistent taste and presentation across all outlets.
• Innovate seasonal or promotional menu items to enhance sales and customer experience.

2. Kitchen Operations Management

• Oversee daily kitchen operations of all outlets to ensure smooth functioning.
• Implement and monitor food production systems for consistency, quality, and efficiency.
• Conduct regular kitchen audits for cleanliness, hygiene, and food safety compliance.

3. Quality Control & Standardization

• Maintain and enforce quality standards for all raw materials, semi-prepared, and finished products.
• Regularly visit outlets to ensure adherence to company recipes and cooking procedures.
• Conduct tasting sessions and feedback reviews.

4. Cost & Inventory Management

• Monitor food cost, wastage, and inventory levels to ensure cost efficiency.
• Work with procurement and accounts teams to select vendors and control purchasing costs.
• Optimize kitchen processes to minimize waste and maximize profitability.

5. Training & Development

• Train kitchen staff and outlet chefs on recipes, hygiene, and food handling procedures.
• Create training modules for new menu launches and skill development.
• Mentor kitchen teams to build a culture of discipline, creativity, and teamwork.

6. Compliance & Safety

• Ensure all outlets follow FSSAI and internal food safety guidelines.
• Conduct regular checks for kitchen hygiene, staff grooming, and storage conditions.
• Oversee implementation of SOPs and ensure compliance during audits.

Job Type: Full-time

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

• Provident Fund

Work Location: In person