Corporate Chef

Job Summary

The
Corporate Chef
is a senior executive culinary leader responsible for defining, developing, and executing the culinary strategy and standards across all operating units and brands within the Indian market. This executive role requires a unique blend of exceptional culinary artistry, deep
multi-regional Indian cuisine expertise
, strong business acumen, and proven multi-unit leadership experience. The primary mandate is to ensure
100% brand and taste consistency
, drive profitable menu innovation, and guarantee operational and safety excellence across the entire portfolio to capture and adapt to evolving Indian consumer preferences.

2. Key Responsibilities

Culinary Strategy & Innovation

• Menu Engineering & Development:
  Design, cost, and implement
  profitable and scalable menus
  that skillfully balance diverse Indian regional tastes, global culinary trends, and specific format requirements (e.g., QSR, Fine Dining, Casual).
• Recipe Standardization (SOPs):
  Develop and rigorously document
  Standardized Recipes (SOPs)
  for all menu items, including precise ingredient specifications, portion control, cooking methods, and visual plating guides, ensuring absolute consistency across all units.
• New Product Development (NPD):
  Research, vet, and execute current and future culinary trends relevant to the Indian demographic, including
  plant-based, health-focused, and fusion concepts
  .
• Sourcing & Sustainability:
  Strategically incorporate
  locally sourced, seasonal Indian ingredients
  to enhance freshness, maintain authenticity, reduce cost, and promote sustainable practices.

Quality, Compliance, and Supply Chain

• Quality Assurance:
  Establish and strictly enforce the highest standards for
  food quality, authentic taste profiles, and presentation
  through a scheduled program of regular and unscheduled, surprise audits.
• Food Safety and Compliance:
  Guarantee all operating units strictly adhere to the
  Food Safety and Standards Authority of India (FSSAI) regulations
  and implement/monitor HACCP-based safety and sanitation protocols.
• Vendor and Procurement Management:
  Collaborate closely with the Supply Chain team to establish robust specifications for all raw materials, approve critical vendors, and ensure the consistent, high quality of ingredients essential to Indian and international cooking (e.g., specific spices, rice varietals, dairy).

Financial & Operational Management

• Food Cost Control:
  Strategically manage, monitor, and report on
  food cost percentages (FCP)
  across all units, implementing proactive and effective measures to control wastage, minimize spoilage, and optimize inventory management.
• Budgeting:
  Contribute to the preparation and management of the annual culinary budget, encompassing investments in equipment, staffing projections, and ingredient costing.
• Kitchen Efficiency:
  Provide expert consultation on the
  optimal layout, equipment sourcing, and operational workflow
  for new kitchen setups, focusing on maximizing efficiency and scalability in high-volume Indian operations.

Leadership and Training

• Talent Management:
  Recruit, mentor, evaluate, and develop a high-performing team of
  Executive Chefs, Head Chefs, and culinary staff
  across multiple locations.
• "Train the Trainer" Programs:
  Conceptualize and deliver high-impact training programs for kitchen management and staff on new recipe rollouts, standard operating procedures (SOPs), safety, and hygiene.
• Inter-departmental Liaison:
  Serve as the key culinary point of contact, collaborating strategically with
  Operations, Marketing, and Research & Development (R&D)
  teams to align the food strategy with overarching brand objectives and dynamic market needs.

3. Qualifications and Experience

Category

Requirements

Education

Bachelor's Degree or Diploma in Culinary Arts or Hotel Management from a reputed institution

Experience

Minimum
10-15 years
of progressive culinary experience, with at least
5 years
in a Corporate/Multi-unit Executive Chef or Culinary Director role within the Indian F&B or hospitality sector.

Domain Expertise

Proven expertise in managing
Multi-Cuisine, High-Volume operations
(e.g., Casual Dining Chains, Large Hotel Chains, QSR brands). Demonstrated history of successful, profitable menu roll-outs and cost reduction initiatives.

Cuisine Knowledge

In-depth, nuanced knowledge of Indian Regional Cuisines
(North, South, East, West) and proficiency in multiple international cuisines (e.g., Continental, Asian, Mediterranean).

Certification

HACCP/FSSAI certification is
highly desirable
.

4. Required Skills and Competencies

• Exceptional Culinary Acumen:
  Master-level cooking techniques, a refined palate, and specialized expertise in balancing complex
  Indian spice blends and flavor profiles
  .
• Strong Business Acumen:
  Highly proficient in menu engineering, activity-based costing, budgeting, forecasting, and maximizing unit profitability.
• Leadership and Management:
  Proven ability to lead, motivate, and manage a large-scale, diverse, and geographically dispersed kitchen workforce through effective delegation.
• Communication:
  Excellent verbal and written communication skills in English; proficiency in
  Hindi and/or other major regional Indian languages
  is a significant advantage for training and team management.
• Travel:
  Willingness to undertake extensive travel (up to 50-70%)
  across cities and states in India to perform audits, training, and operational support for all units.
• Kitchen Layout & Design Skills -
  Ability to design or improve kitchen layouts that promote a smooth, efficient flow of operations.