Job Description

Key Responsibilities

1. Menu Development & Standardization

Develop and innovate menus tailored to each outlet's concept while maintaining brand identity. Standardize recipes, portion sizes, and presentation across all locations. Introduce seasonal and trend-based offerings regularly.

2. Multi-Outlet Culinary Oversight

Supervise culinary operations across all existing and new outlets. Conduct regular visits and audits to ensure consistency in food quality and service. Coordinate with outlet chefs and kitchen managers to align on goals and execution.

3. Team Training & Development

Train chefs and kitchen staff on recipes, techniques, and plating. Lead workshops, tastings, and skill development programs. Set performance benchmarks and mentor high-potential team members.

4. Quality Assurance & Compliance

Monitor food preparation methods and maintain high standards of hygiene and safety. Ensure all outlets comply with local food safety regulations (e.g., FSSAI, HACCP). Implement and update kitchen SOPs regularly.

5. Cost Control & Procurement

Optimize food costs through vendor negotiations and smart purchasing strategies. Work with the procurement team to ensure consistent supply of high-quality ingredients. Monitor inventory levels and reduce wastage across all kitchens.

6. New Outlet Support & Pre-Opening Operations

Assist in kitchen layout planning and equipment procurement for new outlets. Recruit, train, and onboard culinary staff for new launches. Oversee soft launches and trial runs to ensure smooth execution.

7. Guest Experience & Feedback

Review guest feedback related to food and take corrective actions where necessary. Collaborate with the front-of-house team to ensure a seamless dining experience.

Qualifications & Skills

Degree/Diploma in Culinary Arts or Hotel Management. 8+ years of culinary experience, with at least 3 years in a corporate or multi-unit leadership role. Strong background in diverse cuisines and modern cooking techniques. International exposure or experience working with global cuisines is a strong advantage. Excellent leadership, communication, and organizational skills. Proficiency in inventory management, food costing, and kitchen operations software. Certification in food safety and sanitation (FSSAI / HACCP) preferred.
Job Type: Full-time

Pay: ₹70,000.00 - ₹80,000.00 per month

Benefits:

Food provided Paid time off
Supplemental Pay:

Yearly bonus
Experience:

Culinary: 7 years (Required)
Work Location: In person