Corporate Chef

Core Responsibilities:

1. Menu Development & R&D

• Create and innovate tea-based drinks, snacks, and seasonal offerings.
• Develop recipe documentation for standardization across outlets.
• Collaborate on retail products (e.g., chai premix, cookies, dips).

2. Recipe Standardization & Costing

• Prepare detailed recipe cards with portion size, cost, and SOPs.
• Ensure every outlet follows the same recipe & taste profile.
• Optimize recipes to balance quality with food cost targets.

3. Franchise & Outlet Support

• Guide new outlet kitchen setup and equipment planning.
• Train franchise chefs and kitchen staff on SOPs and quality control.
• Conduct virtual/physical audits of food prep, hygiene, and consistency.

4. Team Training & Onboarding

• Run induction programs for new kitchen hires.
• Organize quarterly refresher training on hygiene, cooking techniques, and menu updates.
• Build a skill development roadmap for in-house chefs.

5. Quality Control & Audits

• Conduct routine checks (surprise visits or via video calls) to monitor:
• Taste consistency
• Hygiene & safety
• Presentation standards
• Report issues to Ops/BD teams and recommend action plans.

6. Vendor & Ingredient Oversight

• Approve core ingredients and suggest reliable vendors.
• Evaluate substitutions if any supply chain issues arise.
• Ensure usage of fresh and brand-approved materials.

7. Seasonal Menu & Campaigns

• Curate themed items (summer shakes, monsoon snacks, etc.).
• Develop items for special events (e.g., Valentine's day chai, Holi-colored kulhads).
• Support marketing team with food styling for shoots.

8. Innovation & Trends

• Research F&B trends (especially in tea cafés and quick bites).
• Suggest modern twists or traditional fusion items to keep Chai Nagri ahead.
• Collaborate with the design team for product presentation.