Corporate Chef

Location
Kolkata, West Bengal
 
Benefits
Pulled from the full job description
Food provided
 
Full job description
Key Responsibilities:1. Culinary Strategy & Menu Standardization

Design and implement standardized menus across all outlets, maintaining brand identity and quality.
Innovate new dishes and seasonal menus aligned with market trends and customer preferences.
Ensure consistency in taste, presentation, and portioning across all kitchens.
2. Multi-Outlet Oversight

Supervise kitchen operations across all company-owned and franchised locations.
Conduct regular audits and visits to ensure compliance with SOPs, hygiene, and food quality.
Coordinate with outlet chefs and kitchen teams for smooth operations.
3. Quality Control & Food Safety

Implement and monitor food safety standards (FSSAI compliance) and HACCP practices across all locations.
Ensure cleanliness, sanitation, and proper food storage procedures are strictly followed.
Maintain standard recipes and train teams on consistent execution.
4. Training & Team Development

Train and mentor executive chefs, sous chefs, and kitchen staff at each outlet.
Create culinary training modules and conduct workshops or masterclasses.
Support in recruitment, onboarding, and skill development of chefs across the chain.
5. Cost Control & Efficiency

Monitor and control food cost, wastage, and kitchen overheads across outlets.
Standardize purchasing practices and vendor coordination to optimize raw material cost and quality.
Introduce kitchen automation, prep techniques, or bulk cooking systems where feasible.
6. R&D and Innovation

Lead research on food trends, regional flavors, customer preferences, and competitor analysis.
Experiment with fusion, trending cuisines, and unique concepts to strengthen brand appeal.
Innovate special menus for campaigns, festivals, and promotional events.
7. Coordination & Leadership

Work closely with operations, marketing, and supply chain teams to align culinary offerings with business goals.
Participate in menu costing, pricing strategies, and new outlet launches.
Act as the culinary face of the brand, representing the company in food shows or media if needed.
8. Vendor and Supply Chain Coordination

Approve ingredient quality and develop preferred vendor lists.
Ensure uniform sourcing standards and cost control in raw materials.
Oversee central kitchen (if applicable) for bulk prep or semi-prepared item distribution.
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Food provided
Work Location: In person