Corporate Executive Chef

We are a global brand of restaurants looking for an experienced chef and leader who combines significant experience in baking and pastry, in-store kitchen and cloud kitchen operations.

**MANDATORY REQUIREMENTS**
- SIGNIFICANT PROVEN EXPERIENCE in MODERN EUROPEAN BAKING and PASTRY
- SIGNIFICANT PROVEN EXPERIENCE in KITCHEN SETUP, CLOUD KITCHEN SETUP and OPERATIONS for a BAKERY AND\ OR PASTRY CHAIN
- PASSPORT READY and WILLING TO TRAVEL

**OTHER REQUIREMENTS**

1. Responsible for in-store and cloud kitchen operations across single\ multiple stores pertaining to the brand

2. Responsible to create and maintain SOPs for functional areas

3. Create a high performing team across in-store kitchens and cloud kitchens

4. Inventory Management
- Monitor and record inventory, and if necessary, order new supplies as required for uninterrupted kitchen operations.
- Receive raw material and input to system to track ‘Inventory In’. Reject unordered and sub-standard inventory
- Track High-Cost items (20% Items with 80% of Spend) movement on daily basis
- Accurate and frequent yield calculations for high-cost items
- Review food cost with management team on a weekly basis

Key Measurement: Consumables % of Net Revenue per month

5. Menu design and planning
- Plan to deliver menu refresh as agreed with management team
- Assist in the development of new adhoc menu options based on seasonal changes and customer demand
- Maintain high quality and detailed documentation for all recipes required for food production in the kitchen
- Menu\ New Product Marketing Experience with external or internal suppliers

Key Measurement: Activations - Monthly promotions, seasonal promotions, weekend activities

6. Meal designs
- Ensure availability of high-quality sauces and mise en place for all food service
- Ensure continuous availability of high-quality plating ingredients
- Consistently research and propose new food plating ideas

Key Measurement: Highly Instagram-able food. High popularity and ratings on B2C platforms

7. Ensure that kitchen activities operate in a timely and cost-effective manner
- Create schedules for kitchen employees and evaluate their performance
- Optimise staffing to ensure mínimal overtime expenses. Overtime should be compensated by time off where possible
- Shift planning to ensure continuous operations at the kitchen and according to demand
- Present attendance data to HR timely for calculation of payroll

Key Measurement: Kitchen Labour cost does not exceed 30% of Net Revenue. Overtime costs cannot exceed 2% of total kitchen labour costs and has to match with incremental revenue.

8. Resolve customer problems and concerns personally
- Must taste dishes regularly and randomly to ensure no fault in dishes leaving the kitchen
- Rectification of dishes which are returned. Dish fault should be followed by root cause analysis and timely action plans
- Review all comments on B2C portals and understand customer feedback and implement action plans to bear result. Plan to maintain a customer satisfaction score of 90% and above for taste satisfaction.

Key Measurement: Third Party Food Review Platform scores greater than 90%

9. Provide support to junior kitchen employees with various tasks including line cooking and food preparation
- Prepare checklists for Daily Roles and Responsibilities for employees including
- Daily Mise en place checklist
- Quantity of mise en place for menu items according to sales data and forecast
- Review and audit recipes to ensure food cost is being adhered to
- Daily equipment cleaning and maintenance for kitchens and equipment
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Identify high performing talent in the kitchen and prepare them for management roles
- Performance management to drive continuous high performance from chefs

Key Measurement: Availability of high-quality SOP’s, Recipes, Checklists and Trained Staff who are ready for higher level responsibilities

10. Adhere to and implement sanitation regulations and safety regulations
- Responsible to meet requirements for kitchen safety and compliance
- Responsible to meet requirements for kitchen FSAII compliance

Key Measurement: Internal and External Audit scores higher than 90%

11. Ability to cross work with HR, Procurement, Finance, and other teams to ensure seamless kitchen operations

12. Implement all agreed actions communicated by the management team in the kitchen

**Minimum Requirements**

1. Significant experience with baking and pastry from reputed Western kitchens\ schools

2. Graduate Degree in Culinary Arts from reputed schools such a Le Cordon Bleu etc

4. Ability to travel with passport

5. 8-10 years of experience with deep supplier networks in Tier 1 cities of India.

Pay: ₹200,000.00 - ₹300,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Health insurance
- Paid time off
- Provident Fund

Schedule:

- Rotational shift
- Weekend availability

Supplemental Pay:

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