
Executive Corporate Chef
1 week ago
1. Menu & Recipe Development
- Develop and design new menu items aligned with brand standards and customer preferences.
- Standardize recipes and ensure consistent taste and presentation across all outlets.
- Innovate seasonal or promotional menu items to enhance sales and customer experience.
2. Kitchen Operations Management
- Oversee daily kitchen operations of all outlets to ensure smooth functioning.
- Implement and monitor food production systems for consistency, quality, and efficiency.
- Conduct regular kitchen audits for cleanliness, hygiene, and food safety compliance.
3. Quality Control & Standardization
- Maintain and enforce quality standards for all raw materials, semi-prepared, and finished products.
- Regularly visit outlets to ensure adherence to company recipes and cooking procedures.
- Conduct tasting sessions and feedback reviews.
4. Cost & Inventory Management
- Monitor food cost, wastage, and inventory levels to ensure cost efficiency.
- Work with procurement and accounts teams to select vendors and control purchasing costs.
- Optimize kitchen processes to minimize waste and maximize profitability.
5. Training & Development
- Train kitchen staff and outlet chefs on recipes, hygiene, and food handling procedures.
- Create training modules for new menu launches and skill development.
- Mentor kitchen teams to build a culture of discipline, creativity, and teamwork.
6. Compliance & Safety
- Ensure all outlets follow FSSAI and internal food safety guidelines.
- Conduct regular checks for kitchen hygiene, staff grooming, and storage conditions.
- Oversee implementation of SOPs and ensure compliance during audits.
Job Type: Full-time
Pay: ₹40, ₹60,000.00 per month
Benefits:
- Provident Fund
Work Location: In person
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