Develop, innovate, and upgrade the menu based on market trends.
Standardize recipes, portion sizes, and plating guidelines for all outlets.
Regularly evaluate and improve existing dishes for quality and cost efficiency.
Ensure smooth kitchen workflows, equipment maintenance, and hygiene practices.
Train Head Chefs, kitchen staff, and culinary teams on new recipes and standards.
Conduct regular skill-enhancement workshops and kitchen assessments.
Maintain training materials, recipe books, and operational manuals.
Ensure consistent taste, presentation, and quality across each.
Visit stores regularly for tasting, quality checks, and team evaluation.
Monitor customer feedback and implement improvements.
Ensure optimal food cost, wastage reduction, and portion control.
Collaborate with Operations, Marketing, and Management teams for menu promotions and launches.
Present monthly reports on menu performance, food cost, quality metrics, and kitchen efficiency
Required Qualifications & Skills
Minimum
5-8 years
experience as Corporate Chef / Executive Chef / Head Chef in QSR, Cafe, or Restaurant segment.
Strong knowledge of Indian snacks, cafe-style cuisine, beverages, and bakery items (preferred).
Expertise in recipe costing, kitchen operations, and food safety standards.
Excellent leadership, communication, and training skills.
Creative, disciplined, and able to manage multiple kitchens.
Job Type: Full-time
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
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