Key Responsibilities: Lead and supervise kitchen teams across outlets and the base kitchen. Ensure consistency and quality across all Continental and Chinese offerings. Oversee food prep, kitchen hygiene, inventory, and plating standards. Collaborate on menu planning, specials, and new product development. Coordinate with catering teams to execute bulk and custom orders seamlessly. Implement and monitor kitchen SOPs, cost control, and staff training Preferred candidate profile Minimum 7-9 years of culinary experience with a focus on Continental and Chinese cuisine. Proven experience in multi-outlet or large-scale kitchen management. Strong leadership, team management, and organizational skills. Ability to work in a fast-paced, high-volume environment with attention to detail.

Role & responsibilities Operations Leadership Oversee daily operations across outlets, base kitchens, and projects. Ensure SOP compliance, vendor management, quality control, and timely execution. Coordinate licensing, budgeting, procurement, and project audits. Business Development Focus Identify and evaluate new locations for expansion. Build strategic collaborations (Zomato, Swiggy, brand tie-ups). Curate innovative menus and experiences to meet evolving customer needs. Monitor market trends to discover new growth avenues. Project & Supply Chain Oversight Manage end-to-end project flow for new openings and renovations. Lead procurement: kitchen equipment, raw material, packaging, furniture. Liaise with third-party vendors and ensure smooth backend operations. Preferred candidate profile Proven experience in hospitality or QSR/F&B operations Strategic thinking with a hands-on approach to business growth Strong vendor network and negotiation skills Experience with budgeting, forecasting, and cost control Excellent team leadership and communication Preferred: Prior experience in opening and scaling restaurant/caf formats Familiarity with licensing, food safety, and compliance norms Knowledge of marketing and sales channels in F&B