**Responsibilities of a Corporate Chef**
- **Menu Development & Standardization**:

- Design, update, and innovate menus for all outlets.
- Standardize recipes, portion sizes, and presentation across locations.
- Ensure menus align with brand vision and customer preferences.
- **Quality & Consistency**:

- Monitor food preparation at outlets to maintain taste, texture, and presentation.
- Ensure adherence to hygiene, food safety, and FSSAI guidelines.
- Conduct regular audits and tasting sessions.
- **Team Training & Development**:

- Train outlet chefs and kitchen staff on recipes, techniques, and kitchen discipline.
- Organize workshops on new dishes, plating styles, and nutrition trends.
- Build a culture of teamwork, efficiency, and creativity in kitchens.
- **Operational Management**:

- Coordinate with outlet managers for smooth kitchen operations.
- Develop SOPs (Standard Operating Procedures) for all kitchens.
- Assist in kitchen layout planning and equipment requirements.
- **Inventory & Cost Control**:

- Plan and monitor food costs, wastage, and portion control.
- Ensure efficient use of raw materials and resources.
- Approve vendor selections and coordinate with procurement teams.
- **Innovation & Brand Growth**:

- Introduce seasonal menus, healthy options, and regional specialties.
- Stay updated with global food trends and adapt them to brand identity.
- Collaborate with marketing for food promotions, campaigns, and events.
- **Client & Customer Satisfaction**:

- Ensure customer feedback on food is addressed and acted upon.
- Maintain a balance between quality, innovation, and cost efficiency.

Pay: ₹35,000.00 - ₹60,000.00 per month

Application Question(s):

- what is your current monthly in-hand salary?
- what is your current location?

Work Location: In person