Corporate Chef

4 days ago

Gurgaon, Haryana, India BHATIA FOOD AND HOSPITALITY Full time ₹ 4,50,000 - ₹ 5,50,000 per year

We are seeking an experienced Corporate Chef to lead our culinary direction, standardize recipes, ensure consistent food quality across all events, and manage kitchen operations at a strategic and supervisory level. The Corporate Chef will play a key role in menu innovation, cost control, kitchen training, and maintaining the brand's authentic yet modern culinary identity.

This is a senior-level role suitable for someone who has managed large-scale catering kitchens or hotel banquet operations.

Key Responsibilities Menu Planning & Culinary Innovation

  • Develop seasonal, festive, and custom menus for weddings, corporate events, and social gatherings.
  • Create signature dishes that reflect the brand's Hindustani and North Indian identity.
  • Introduce innovative presentations, live counters, and updated culinary trends.

Standardization & Quality Control

  • Create and maintain standardized recipes, portion sizes, and presentation guidelines.
  • Conduct regular tastings and audits to ensure consistent taste and quality.
  • Monitor food hygiene, safety, and compliance with FSSAI standards.

Kitchen Operations Management

  • Oversee production planning, batch cooking methods, and event-wise prep schedules.
  • Supervise kitchen staff, commis, and event-based cooks.
  • Ensure timely output for bulk orders and multiple concurrent events.

Costing & Procurement

  • Prepare cost sheets and maintain strong food cost control.
  • Work with vendors to ensure quality raw materials at the best rates.
  • Optimise inventory, reduce wastage, and maintain stock discipline.

Team Training & Leadership

  • Train kitchen staff on SOPs, new recipes, hygiene, and cooking techniques.
  • Motivate, guide, and mentor the team to maintain high culinary standards.
  • Build and maintain a skilled chef network for peak-season events.

Client & Banquet Collaboration

  • Join menu finalisation meetings, tastings, and corporate presentations when required.
  • Coordinate with banquet teams, event planners, and front-of-house managers.
  • Customise menus and live counters based on event requirements.

Requirements

  • 7–12+ years of culinary experience in catering, banquets, or hotels.
  • Strong expertise in North Indian, Mughlai, and festive Indian cuisines.
  • Prior experience managing large-volume food production (200–2000 pax).
  • Excellent leadership, planning, and communication skills.
  • Understanding of costing, waste management, and procurement.
  • Ability to work under pressure and manage high-event seasons.

Preferred Qualifications

  • Hotel Management degree/diploma (optional but preferred).
  • Experience in high-end catering brands or 4/5-star hotel banquet kitchens.
  • Strong network of vendors, suppliers, and support chefs.

Job Type: Full-time

Pay: ₹45, ₹55,000.00 per month

Benefits:

  • Food provided
  • Leave encashment

Work Location: In person

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