Corporate Chef

**Menu Development**: Corporate chefs are often responsible for creating menus that align with the company's brand identity, target audience, and budget. They may need to develop menus for various outlets such as restaurants, cafeterias, catering services, and special events.
- **Food Quality Assurance**: Ensuring that all food served meets quality and safety standards is a crucial responsibility. Corporate chefs may develop and implement standard operating procedures (SOPs) for food handling, storage, and preparation to maintain consistency and safety.
- **Recipe Development and Standardization**: Corporate chefs develop recipes that reflect the company's culinary style and standards. They may also standardize recipes to ensure consistency across multiple locations or outlets.
- **Training and Supervision**: Corporate chefs often train and supervise kitchen staff, including chefs, cooks, and other kitchen personnel. This may involve conducting training sessions, providing feedback, and monitoring performance to ensure adherence to quality and safety standards.
- **Cost Control and Budget Management**: Managing food costs is essential for profitability. Corporate chefs may be responsible for developing cost-effective menus, sourcing ingredients at competitive prices, and monitoring expenses to ensure they align with budgetary constraints.
- **Vendor Relations and Procurement**: Corporate chefs may work closely with vendors and suppliers to source high-quality ingredients at the best possible prices. This involves negotiating contracts, evaluating product quality, and maintaining positive relationships with suppliers.
- **Menu Analysis and Performance Evaluation**: Analyzing sales data and customer feedback to evaluate the performance of menus is essential for continuous improvement. Corporate chefs may use this information to make adjustments to menus, recipes, and operations as needed.
- **Culinary Trends and Innovation**: Staying abreast of culinary trends and innovations is crucial for keeping menus fresh and appealing to customers. Corporate chefs may research new ingredients, cooking techniques, and trends to incorporate into their menus and culinary offerings.
- **Food Presentation and Plating**: In addition to taste, presentation plays a significant role in the dining experience. Corporate chefs may be involved in designing and implementing visually appealing food presentations and plating techniques.
- **Compliance with Regulations**: Ensuring compliance with local health and safety regulations, as well as food labeling laws, is vital. Corporate chefs may work with regulatory agencies to ensure that their operations meet all necessary requirements.

Pay: ₹50,000.00 - ₹100,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- Chef: 5 years (preferred)
- total work: 5 years (preferred)

Work Location: In person