Job Description

Jr. Chef Application - Consulting

Key Responsibilities

Menu Engineering & Culinary R&D

Conduct ongoing menu engineering and cost analysis to maintain an optimal balance between creativity, taste, and profitability. Perform culinary research and development to conceptualize, design, test, and refine recipes across diverse cuisines and dining formats (QSRs, cafes, fine dining, bars, etc.). Research emerging food trends, innovative ingredients, modern cooking techniques, and plating styles relevant to both Indian and international markets. Create and maintain detailed menu presentations, tasting notes, and innovation sheets for client and internal projects. Support menu trials, tastings, and kitchen setups during the project execution phase.

Concept Development & Execution

Collaborate with the concept development and brand teams to ensure menu offerings align with the brand's story, positioning, and target audience. Assist in the creation and refinement of new food concepts, menus, and dining experiences for upcoming projects and brand launches. Develop and implement Standard Operating Procedures (SOPs) for kitchen operations, menu execution, and service standards.

Operational Planning & Coordination

Lead kitchen layout design and workflow planning to ensure operational efficiency, safety, and adherence to industry standards. Standardize recipes, portion sizes, and preparation methods to ensure consistency and scalability across outlets. Work closely with vendors and supply chain teams to identify new ingredients, manage sourcing strategies, and optimize food costs.

Team & Client Engagement

Collaborate with chefs, managers, and operational teams to ensure seamless execution of all culinary projects. Engage directly with clients to understand requirements, present creative ideas, and deliver customized culinary solutions. Demonstrate strong leadership, communication, and interpersonal skills to inspire teams and uphold high performance standards.

Hiring & Training

Oversee staff and chef hiring for every project, ensuring recruitment aligns with the specific cuisine type, concept, and operational requirements. Conduct chef trials to evaluate technical skills, culinary creativity, and concept alignment before onboarding. Support team member hiring for kitchen and service roles based on project scope and concept needs. Design and implement training programs for new hires to ensure consistency in culinary execution, hygiene practices, and service standards.

Quality & Compliance

Maintain high standards of food quality, hygiene, and presentation across all projects. Ensure full compliance with FSSAI and other food safety and sanitation regulations.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?25,000.00 per month

Work Location: In person