Corporate Chef

We are
looking for a Corporate Chef to take culinary ownership across the
organisation’s outlet network. The role will focus on standardising food.
Quality, improving consistency, re-engineering the menu and developing
distinctive food offerings that strengthen the brand.

The
Corporate Chef will also oversee the Corporate Bakery Chef/Baker function.

Key
Responsibilities

• Audit food quality,
  consistency and plating standards across existing outlets.
  
• Standardise recipes
  and production methods across locations.
  
• Review the existing
  menu and identify low-performing items for rationalisation.
  
• Improve food costs and
  menu efficiency through appropriate menu engineering.
  
• Develop approximately
  8–10 signature fusion-Continental dishes.
  
• Build a distinctive
  food offering appropriate to the brand rather than introducing a
  conventional full Continental menu.
  
• Develop a
  health-focused menu aimed at Gen Z customers for the 8–11 AM operating
  window.
  
• Establish practical
  and repeatable plating standards across outlets.
  
• Maintain Indian
  cuisine as the core offering while managing South Indian, Chinese and
  fusion-Continental requirements.
  
• Mentor outlet chefs
  and improve culinary execution.
  
• Monitor consistency of
  recipes, preparation methods and final presentation.
  
• Work closely with
  Operations to ensure culinary standards are implemented consistently.
  
• Oversee and guide the
  Corporate Bakery Chef/Baker function.
  
• Contribute to new
  product and signature food development as the organisation expands.
  

Requirements

• Minimum 5 years of
  relevant culinary experience.
  
• Strong experience in
  multi-outlet restaurant operations.
  
• Excellent
  understanding of Indian cuisine and broader food-service operations.
  
• Experience in menu
  development and standardisation.
  
• Strong understanding
  of food cost, portion control and menu engineering.
  
• Ability to develop
  contemporary/fusion offerings without losing the brand’s core identity.
  
• Strong leadership and
  mentoring skills.
  
• Hands-on approach with
  the ability to work across multiple outlets.
  
• Candidates with an
  ownership mindset and strong product-development orientation preferred.
  

Skills

Core Functional &
Culinary Management Skills

·         Menu Engineering

·         Recipe Standardization

·         Food Cost Control

·         Portion Control

·         Culinary Operations Management

·         Multi-Outlet Operations

·         Food Quality Auditing

·         Plating Standards

·         Menu Rationalization

·         Product Development

 Cuisine & Specialized Domain Skills

·         Indian Cuisine

·         Fusion-Continental Cuisine

·         South Indian Cuisine

·         Chinese Cuisine

·         Bakery & Pastry Oversight (Crucial as
they will guide the Corporate Bakery Chef)

·         Menu Development (Breakfast/Morning Window)

Leadership &
Operational Skills

·         Kitchen Leadership

·         Chef Mentoring & Training

·         Cross-Functional Collaboration (Working with
Operations)

·         Kitchen Standard Operating Procedures (SOPs)

·         Consistency Monitoring

Benefits

As per company policy.