Head Chef

THE ROLE

Behind every delicious large-scale meal is precise planning, consistency, and execution. At Hunger Inc., were looking for a Head Chef – Bulk Production to lead our central kitchen operations and ensure every dish meets our signature quality and flavor standards at scale.

In this role, you'll oversee end-to-end bulk production for our Indian chaats, and savoury lines — from recipe standardization and quality control to team leadership and ISO-level food safety. You'll also drive innovation in cost-effective, large-batch cooking and build the processes that make great food scalable.

This role is based out of Chembur and may require coordination with other locations.

WHO WE ARE

Hunger Inc. is home to The Bombay Canteen, O Pedro, Bombay Sweet Shop, Veronica's, Papa's, and Enthucutlet.

Our vision is to redefine new-age Indian hospitality by blending creativity, consistency, and craftsmanship — ensuring that every product reflects the same passion, whether made in small batches or at scale.

WHO YOU ARE

• You have 10–15 years of culinary experience, including 5+ years leading a bulk kitchen or central production unit.
• You've managed high-volume Indian food production (especially in chaats, or savoury items) while maintaining quality and hygiene standards.
• You're experienced in recipe standardization, yield management, and scaling traditional Indian recipes for production.
• You're skilled at leading, mentoring, and training large kitchen teams with a focus on discipline, efficiency, and consistency.
• You have a strong grasp of food cost control, inventory management, and vendor coordination.
• You're well-versed with ISO and FSSAI standards and have driven compliance audits or training sessions.
• (Good-to-have) Experience working in a central kitchen, FMCG, or multi-outlet food brand setup.

WHAT YOU'LL DO

Scale Bulk Operations & Execution

• Lead end-to-end day-to-day operations of the central kitchen.
• Ensure consistent flavor profiles and quality across all dishes and production batches.
• Develop, test, and implement new recipes and techniques suitable for large-scale cooking.

Production & Quality Control

• Oversee the daily production of large quantities of Indian chaats, and savory dishes for multiple outlets.
• Maintain the highest standards of food safety, hygiene, and sanitation.
• Conduct regular quality checks and resolve production challenges quickly and effectively.

Team Management

• Lead, mentor, and train kitchen staff including chefs, cooks, and assistants.
• Delegate responsibilities efficiently and ensure smooth workflow.
• Conduct regular team training on food handling, safety, and cooking consistency.

Inventory & Data Management

• Monitor and manage inventory levels of raw materials and packaging supplies.
• Coordinate procurement and ensure timely deliveries from vendors.
• Minimize wastage, optimize usage, and adhere to budget and cost targets.

Equipment & Maintenance

• Oversee the maintenance and cleanliness of all kitchen equipment.
• Troubleshoot and report any breakdowns promptly to minimize downtime.

Safety & Compliance

• Ensure strict adherence to all ISO and FSSAI food safety protocols.
• Conduct regular hygiene, fire safety, and food safety training.
• Maintain audit-ready documentation and ensure a clean, organized workspace.

WHAT YOU'LL GET

• The opportunity to lead a central kitchen operation at one of India's most dynamic hospitality groups.
• Exposure to high-volume production systems and new product development in modern Indian cuisine.
• A chance to shape processes, recipes, and standards that scale exceptional quality.