Corporate Chef

2 days ago

Gurugram Haryana, India 1947 Hindustani Cuisine Full time

We are seeking an experienced **Corporate Chef** to lead our culinary direction, standardize recipes, ensure consistent food quality across all events, and manage kitchen operations at a strategic and supervisory level. The Corporate Chef will play a key role in menu innovation, cost control, kitchen training, and maintaining the brand’s authentic yet modern culinary identity.

This is a **senior-level role** suitable for someone who has managed large-scale catering kitchens or hotel banquet operations.

**Key Responsibilities** **Menu Planning & Culinary Innovation**
- Develop seasonal, festive, and custom menus for weddings, corporate events, and social gatherings.
- Create signature dishes that reflect the brand’s Hindustani and North Indian identity.
- Introduce innovative presentations, live counters, and updated culinary trends.

**Standardization & Quality Control**
- Create and maintain standardized recipes, portion sizes, and presentation guidelines.
- Conduct regular tastings and audits to ensure consistent taste and quality.
- Monitor food hygiene, safety, and compliance with FSSAI standards.

**Kitchen Operations Management**
- Oversee production planning, batch cooking methods, and event-wise prep schedules.
- Supervise kitchen staff, commis, and event-based cooks.
- Ensure timely output for bulk orders and multiple concurrent events.

**Costing & Procurement**
- Prepare cost sheets and maintain strong food cost control.
- Work with vendors to ensure quality raw materials at the best rates.
- Optimise inventory, reduce wastage, and maintain stock discipline.

**Team Training & Leadership**
- Train kitchen staff on SOPs, new recipes, hygiene, and cooking techniques.
- Motivate, guide, and mentor the team to maintain high culinary standards.
- Build and maintain a skilled chef network for peak-season events.

**Client & Banquet Collaboration**
- Join menu finalisation meetings, tastings, and corporate presentations when required.
- Coordinate with banquet teams, event planners, and front-of-house managers.
- Customise menus and live counters based on event requirements.

**Requirements**:

- 7-12+ years of culinary experience in catering, banquets, or hotels.
- Strong expertise in North Indian, Mughlai, and festive Indian cuisines.
- Prior experience managing large-volume food production (200-2000 pax).
- Excellent leadership, planning, and communication skills.
- Understanding of costing, waste management, and procurement.
- Ability to work under pressure and manage high-event seasons.

**Preferred Qualifications**
- Hotel Management degree/diploma (optional but preferred).
- Experience in high-end catering brands or 4/5-star hotel banquet kitchens.
- Strong network of vendors, suppliers, and support chefs.

Pay: ₹45,000.00 - ₹55,000.00 per month

**Benefits**:

- Food provided
- Leave encashment

Work Location: In person

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