Job Description

Position SummaryAs Corporate Chef you will assume full responsibility for the culinary vision and production standards across all outlets of the group. You will lead menu development, standardise recipes, maintain consistent food quality, ensure cost controls, lead kitchen teams, and drive innovation while preserving the brand legacy of Daryaganj.Key ResponsibilitiesDevelop, refine and standardise menus (core, seasonal, speciality) aligned with brand identity and market trends.Create and document standard recipes, plating guidelines, portion control, presentation standards.Drive consistency and quality across all kitchens/outlets: ensure all dishes meet taste, appearance, hygiene and service delivery standards.Monitor and control food production costs, wastage, yield, supplier pricing, inventory consumption.Source ingredients, evaluate vendors, negotiate supply contracts, identify local/organic alternatives (in line with the company's stated sustainability & sourcing values). Daryaganj+1Lead, train and mentor kitchen teams (culinary managers, chefs, sous chefs, cooks) across units; ensure teams are equipped to execute the brand standards.Travel regularly to outlets for audits, shop-floor presence, team meetings, ensuring execution of standards.Stay on top of culinary trends (Indian cuisine, tandoor, regional specialties, dietary-preferences like vegan/plant-based) and introduce relevant innovations.Ensure food safety, hygiene and sanitation compliance (FSSAI norms, internal audits, staff training).Work with the marketing/operations team to launch new concepts, special menus, festivals & events.Analyse outlet performance (sales mix, cost margins, dish popularity) and propose improvements.Represent the brand externally when required - vendor meetings, culinary events, press / media.Required Qualifications & ExperienceCulinary degree/diploma or equivalent professional qualification.Minimum 10-12 years of progressive experience in a multi?outlet restaurant/hospitality chain environment; preferably with multi?city/multi?unit oversight.Strong experience in Indian cuisine (especially Punjabi/Delhi North Indian) and tandoor/curry kitchen operations.Proven track record in recipe development, standardisation, kitchen operations management, cost control & team leadership.Excellent communication, interpersonal and leadership skills.Ability to travel extensively and be present at multiple sites.Strong business acumen: ability to tie culinary decisions to profitability and brand value.Appreciation for sustainability, local sourcing, team development (aligned with company ethos). Preferred AttributesExperience in launching new outlets or scaling restaurant operations across geographies.Exposure to menu engineering, analytics (food cost vs margin, yield analysis, wastage monitoring).Familiarity with modern dining trends (plant-based, dietary restrictions, experiential dining).A creative culinary vision balanced with operational rigour.Performance MetricsConsistent adherence to recipe standards and food quality across all outlets.Food cost percentage targets met or improved.Reduction in wastage and standardisation of yields.Successful launch of new menu items/outlets/events.Positive guest feedback on food quality and consistency.Team turnover (culinary staff) stable and training programs functional.Compensation and BenefitsCompetitive fixed salary plus performance?linked incentive (based on brand growth, food cost savings, new outlet performance).Travel allowance & other perks (as applicable).Health/medical insurance, life insurance, employee development programmes (in line with company values). Daryaganj+1Opportunity to shape the culinary identity of a growing hospitality brand with legacy roots.

Job Types: Full-time, Permanent

Pay: ?250,000.00 - ?270,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person