Job Description

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

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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.
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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.
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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.
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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.
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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.
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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: ?45,000.00 - ?55,000.00 per month

Benefits:

Food provided Leave encashment
Work Location: In person