Corporate Chef

Key Responsibilities

• Develop, innovate, and upgrade the menu based on market trends.
• Standardize recipes, portion sizes, and plating guidelines for all outlets.
• Regularly evaluate and improve existing dishes for quality and cost efficiency.
• Ensure smooth kitchen workflows, equipment maintenance, and hygiene practices.
• Train Head Chefs, kitchen staff, and culinary teams on new recipes and standards.
• Conduct regular skill-enhancement workshops and kitchen assessments.
• Maintain training materials, recipe books, and operational manuals.
• Ensure consistent taste, presentation, and quality across each.
• Visit stores regularly for tasting, quality checks, and team evaluation.
• Monitor customer feedback and implement improvements.
• Ensure optimal food cost, wastage reduction, and portion control.
• Collaborate with Operations, Marketing, and Management teams for menu promotions and launches.
• Present monthly reports on menu performance, food cost, quality metrics, and kitchen efficiency

Required Qualifications & Skills

• Minimum 5–8 years experience as Corporate Chef / Executive Chef / Head Chef in QSR, Café, or Restaurant segment.
• Strong knowledge of Indian snacks, café-style cuisine, beverages, and bakery items (preferred).
• Expertise in recipe costing, kitchen operations, and food safety standards.
• Excellent leadership, communication, and training skills.
• Creative, disciplined, and able to manage multiple kitchens.

Job Type: Full-time

Pay: ₹25, ₹35,000.00 per month

Work Location: In person