Corporate Executive Chef

3 weeks ago

Chennai, Tamil Nadu, India Fasta Pizza Full time

Fasta Pizza Pvt Ltd is South India's leading vegetarian sourdough pizza brand, now rapidly expanding across India with exciting new product lines, formats, and regional markets. We are on a mission to build a bold, scalable QSR ecosystem rooted in quality, speed, and innovation. We're looking for passionate, high-energy individuals who are ready to hustle, take ownership, and grow alongside a brand that's redefining how India experiences pizza.

Job Title: Corporate Executive Chef

Location: Chennai (with frequent visits to factory, outlets, and trucks across cities)

Department: Culinary & Quality Operations

Role Overview:

Fasta Pizza Pvt Ltd is looking for a strategic and systems-driven Corporate Executive Chef to lead its culinary function in a hybrid QSR format , where 80% of food production is centralized at a factory and 20% is executed at the outlet level . This role will own end-to-end Frozen Product, product R&D, standardization, quality control, and training to ensure consistent, scalable, and delicious vegetarian sourdough pizzas across all formats — dine-in, delivery, trucks, and pop-ups.

Key Responsibilities:

1. Centralized Production Oversight (Factory-Focused)

  • Design and scale recipes suitable for mass production (doughs, sauces, toppings, sides).
  • Define shelf life, cold chain parameters, packaging SOPs, and reheat/final-use guidelines.
  • Collaborate with factory production team to ensure consistency, safety, and yield targets.

2. Menu & Culinary Innovation

  • Lead the creation and continuous improvement of Fasta Pizza's vegetarian offerings.
  • Develop a scalable innovation pipeline tailored to factory-first formats.
  • Test and approve SKUs with pilot programs before rollout.

3. Standardization & Kitchen SOPs

  • Create robust recipe documentation for both factory and outlet execution.
  • Establish clear prep, assembly, and finishing SOPs for outlets and truck crews.
  • Conduct regular audits for compliance to recipes, taste, portion, and hygiene.

4. Quality Control & Food Costing

  • Monitor batch consistency, raw material specs, and final product quality from factory to plate.
  • Work with procurement and finance to optimize food cost without compromising flavor.
  • Set and enforce product rejection parameters and corrective actions.

5. Training & Capability Building

  • Train outlet teams, food truck crews, and franchise partners on finishing techniques and SOPs.
  • Design and deploy culinary onboarding modules for new locations and hires.

6. Cross-functional Collaboration

  • Align with Supply Chain, Operations, and Marketing teams on product launches, campaigns, and seasonal offerings.
  • Drive NPD timelines in sync with factory capability and rollout plans.

Qualifications & Skills:

  • Degree/Diploma in Culinary Arts or Hotel/Food Production Management.
  • 8–12 years of experience, including 3–5 years in a centralized kitchen/QSR system.
  • Strong background in Italian/continental cuisine; sourdough/baking experience is a plus.
  • Experience in scaling recipes and managing high-throughput food production.
  • Excellent leadership, documentation, and training abilities.

Preferred Background:

  • Worked with brands leveraging factory-to-store formats (e.g., cloud kitchens, ready-to-eat/QSR chains).
  • Knowledge of FSSAI, shelf-life mapping, HACCP, and industrial food equipment.

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