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Culinary Operations Head
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How good is our chaap? Well, let's just say that on a scale of 1 to 10, we're somewhere around an 11.5. But we're about more than just serving up amazing chaaps. Owned and operated by Hor Kiddaan Foods Pvt Ltd, Gabru di Chaap was an idea born out of passion and with a mission to spread taste and delight. Beginning as a small outlet in 2019, Gabru di Chaap has grown into one of the most-admired premium quick restaurant franchise across 9 cities - Hyderabad, Bengaluru, Lucknow, Ahmedabad, Mumbai, Delhi NCR, Surat, Indore and Pune – a testament to our committed pursuit of culinary and service excellence. Across 9 cities, our 25+ stores serve a comprehensive tandoori menu including chaap kebabs, chaap wraps, chaap burgers, chaap meals, our unique shikanjis and more…
We ensure consistency of taste and quality across outlets through a meticulous application of standard operating procedures. Led by a strong management team, Gabru Di Chaap has been Shark Tank Season 4 Deal Winner and is poised to grow aggressively by opening new outlets in several cities across India.
As a brand, Gabru Di Chaap believes in smart hustle. We're a pretty demanding bunch, but it's just because we're fanatical about doing our very best for our customers. If you're ambitious and have a healthy appetite for competition, then consider joining the Gabru bandwagon and, as they say, grow with the brand.
About the role
Position Summary:
We have a Central Kitchen model wherein all food preparation is done in a central kitchen in every city that we operate in. We're looking for a passionate and independent Chef who thrives in a non-traditional kitchen setup. Someone with a strong palate, attention to detail, and the ability to ensure that all the kitchens across cities operate successfully, and in accordance with the standard of the brand. You will be the Central Kitchen Operations Head and maintain complete control of all the kitchens.
Key Responsibilities
• Overseeing kitchen operations across multiple cities, ensuring the highest standards of food quality and taste with exceptional focus on constant improvement of training manuals and SOPs.
• Ensure all kitchens comply with food safety and sanitation regulations, including HACCP guidelines, and maintain cleanliness and organization in all food preparation areas.
• Manage inventory levels, ordering, and stock rotation across kitchens to minimize waste and ensure freshness of ingredients, while optimizing cost control and budget management
• Rectify arising problems or complaints; and lead by example in upholding culinary standards, professionalism, and teamwork, fostering a positive and collaborative work environment.
• Recruit and manage kitchen staff, assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity.
• Through hands-on management, closely supervise the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
• Actively participate in menu tastings, kitchen meetings, and performance evaluations, contributing ideas for improvement and innovation
• Represent the culinary team in interactions with suppliers, vendors, and other departments to maintain strong relationships and support restaurant objectives
Qualifications
• Proven experience as a Senior Chef in a QSR environment.
• Culinary degree or equivalent qualification from a recognised culinary institution.
• Strong knowledge of Indian and Continental cuisine including traditional techniques and contemporary trends.
• Strong leadership and management skills, with the ability to motivate, inspire, and develop a high-performing team.
• Exceptional culinary skills with a keen eye for detail and a passion for excellence.
• Ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all level.
• Open to travel across cities for kitchen audits and training chefs
• Detail-oriented with a focus on quality, consistency, and guest satisfaction
• Flexibility to work evenings, weekends, and holidays as required
• Good command in English, both verbal and written to meet business needs, preferred.
