Corporate Chef

A **Corporate Chef** is a culinary professional who oversees and manages the culinary operations of a company or organization. Their role typically involves developing and implementing culinary strategies, ensuring high-quality food standards, and leading a team of chefs and kitchen staff. Here are some common roles and responsibilities of a corporate chef:
**RESPONSIBILITIES**:
Responsible for developing and executing the culinary vision and strategy of the company. They work closely with senior management to align culinary offerings with the organization's goals, target market, and brand image.

Create and design menus that align with the company's culinary concept, brand identity, and target audience. They consider factors such as seasonality, food trends, dietary preferences, and cost-effectiveness while developing menus.

Ensuring high-quality food is a crucial responsibility of a corporate chef. They establish and enforce food quality standards, including ingredient selection, sourcing, preparation techniques, and presentation, to maintain consistency across different locations or outlets.

Develop new recipes or adapt existing ones to suit the company's needs. They standardize recipes and cooking processes to ensure consistent results across multiple locations, adhering to portion control, nutritional guidelines, and food safety regulations.

Provide guidance and training to the culinary team, including chefs, cooks, and kitchen staff. They conduct workshops, cooking demonstrations, and educational sessions to enhance culinary skills, knowledge, and performance.

Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients at reasonable prices. They may negotiate contracts, evaluate product quality, and track industry trends to make informed purchasing decisions.

Responsible for managing food costs and ensuring profitability without compromising quality. They analyze food costs, portion sizes, waste reduction strategies, and pricing strategies to achieve financial targets and maintain cost-effective operations.

Ensuring compliance with food safety and sanitation regulations is a critical responsibility of corporate chefs. They establish and enforce hygiene standards, monitor kitchen practices, conduct regular inspections, and implement proper food handling and storage procedures.

Stay up to date with culinary trends, emerging ingredients, and innovative cooking techniques. They conduct research, attend industry events, collaborate with other chefs, and experiment with new ideas to keep the company's culinary offerings fresh and appealing.

Collaborate with various departments within the organization, such as marketing, operations, and procurement. They communicate effectively with team members, management, and external stakeholders to ensure smooth operations, address concerns, and maintain a positive work environment.

**REQUIREMENTS**:
Should have experience of Corporate Chef.
Hotel Management degree
Experience of Corporate
Ready to relocate
Can handle 20 Outlets
Trained staff and give them training about multicuisine

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

**Salary**: ₹40,000.00 - ₹80,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift

Ability to commute/relocate:

- Ambala, Haryana: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Bachelor's (preferred)

**Experience**:

- Corporate Chef: 1 year (preferred)
- total work: 10 years (preferred)

**Speak with the employer**
+91 7451906410