Executive Chef
3 days ago
Key Responsibility Areas (KRA):
- Outlet Management
– Oversee culinary operations across all company-owned outlets.
2. Recipe Development & Upgradation
– Upgrade existing food recipes and introduce new ones for regular menu, festivals, and special events.
3. Audits & Compliance
– Conduct regular kitchen audits for both company-owned and franchise outlets.
4. Franchise Support
– Manage kitchen operations for new franchise openings and provide training.
5. Cloud Kitchen Operations
– Ensure smooth functioning of cloud kitchen.
6. Staffing & Training
– Hire, train, and guide chefs and kitchen staff across all outlets.
7. Vendor , Inventory and wastage management
– Manage vendors, negotiate deals, oversee procurement, and ensure proper inventory management.
8. Crockery & Equipment Selection
– Source, finalize, and standardize crockery and kitchen equipment.
9. SOP Implementation
– Develop, update, and enforce SOPs for all outlets.
10. Menu Innovation
Hands-on Cooking
– Actively participate in cooking, not just guiding, to ensure quality.
12. Product Performance Tracking– Monitor sales and popularity of all menu items.
13. Own Product Development– Work on launching proprietary products (e.g., sauces, masalas, breads or other raw materials) under the brand name packaging.
14. Costing & Budget Control– Develop food costing for all recipes and maintain overall kitchen profitability.
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