Corporate Chefs

7 days ago

Mumbai Maharashtra, India Zedass kitchen Full time

_**Job Title**_: Corporate Chef_
- **Reports**_**to**_: Director Culinary_
- **Location**_: Mumbai, India_
- **Brands**_: Overseeing 3 restaurant brands with 5 outlets, 1 central kitchen, and an outdoor_
- catering division. Brands include The Sassy Spoon (Global Cuisine), Sassy Teaspoon_
- (Patisserie), House of Mandarin (Asian) and Saffron by the Sassy Spoon (Indian cloud_
- kitchen)._
- **Position Overview**:_
- We are seeking an experienced and creative Corporate Chef to oversee and lead the_
- culinary operations across our portfolio of restaurant brands. The role requires exceptional_
- leadership, operational efficiency, financial acumen, and a flair for culinary innovation._
- **Key Responsibilities**:_
- 1. Leadership and Team Management:_
- o Oversee Brand Chefs and kitchen teams across all outlets, ensuring_
- consistent quality, performance, and adherence to brand standards._
- o Provide mentorship, training, and professional development for all kitchen_
- staff._
- o Facilitate hiring, staffing, and onboarding processes to build and maintain_
- strong culinary teams._
- 2. Menu Curation and Innovation:_
- o Lead the creation and curation of special menus, ensuring alignment with_
- brand identity and guest expectations._
- o Foster innovation by introducing seasonal menus, incorporating global_
- culinary trends, and driving menu development._
- o Collaborate with Brand Chefs to standardise recipes and maintain_
- consistency across outlets._
- 3. Vendor and Purchase Management:_
- o Liaise with the Purchase Department to streamline procurement processes_
- and secure quality ingredients._
- o Manage vendor relations to achieve competitive pricing and ensure strong_
- supplier relationships._
- o Ensure par stock levels are maintained across all outlets and the central_
- kitchen._
- 4. Operational Oversight:_
- o Oversee the maintenance, repair, and procurement of kitchen equipment for_
- seamless operations._
- o Implement and enhance standard operating procedures (SOPs) across all_
- kitchens._
- o Manage logistics and kitchen operations for outdoor catering services._
- 5. Financial and P&L Responsibility:_
- o Take full ownership of the kitchen operations’ P&L, aligning financial_
- performance with business goals._
- o Monitor and manage food costs, ensuring profitability without compromising_
- quality._
- o Oversee cash flow management and budgeting for all culinary operations._
- 6. Reporting and Strategic Collaboration:_
- o Analyse and present financial and operational reports to the CEO, highlighting_
- insights on P&L, cost management, and operational efficiency._
- o Collaborate with the CEO and other departments to align kitchen operations_
- with broader business objectives._
- 7. Culinary Excellence:_
- o Ensure the highest quality and consistency in food preparation and_
- presentation._
- o Maintain excellence in menu execution for both in-restaurant dining and_
- outdoor catering._
- 8. Compliance and Standards:_
- o Enforce food safety, hygiene, and operational standards in line with regulatory_
- requirements._
- o Conduct regular audits and ensure compliance with established protocols._
- Competencies:_
- o Ability to multi task and manage complex issues and expectation of all the_
- stake holders._
- o Ability curate customer centric cuisine and ensure customer engagement_
- through innovative menu ideas._
- o Ability to lead a team of senior Chefs and motivate junior staff._
- o Ability to balance food costs while maintaining the standards of TCSC_
- hospitality._
- **Qualifications**_:_
- A degree in Hotel Management from a reputed institute._
- A minimum of 10 years of experiences in managing F&B in a Multi Brand_
- environment._
- Excellent communication and interpersonal skills._
- **What We Offer**:_
- A dynamic and collaborative work environment._
- The opportunity to influence and innovate across multiple brands._
- Competitive compensation and benefits package with significant growth opportunities._

**Job Types**: Full-time, Permanent

Pay: ₹75,000.00 - ₹150,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Schedule:

- Day shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

**Education**:

- Bachelor's (required)

**Experience**:

- Corporate Chef: 5 years (required)
- Continental Cuisine: 10 years (required)

Work Location: In person

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