Hundo Pizza
Website:
hundopizza.com
Job details:
Brand Chef
Function
Culinary Leadership
Reports to
Founder & Chief Brand & Product Officer (Kabir Moorjani)
Location
Central Kitchen + Outlet rotation, Mumbai
Level
Senior (10+ years)
Role Purpose
Be the custodian of the Hundo product across every outlet and every order. Lead the kitchen organisation through the scale-up to 15 outlets in Mumbai — owning consistency, controls, training and the cultural standard of the kitchen — while working closely with the Founder & CB&PO on brand and product direction.
Key Responsibilities
• Own product consistency end-to-end: central kitchen production through to the last slice in the box.
• Lead the central kitchen operation — dough production, sauce batching, cheese handling, cold chain, QC, dispatch.
• Build and continuously improve SOPs across prep, line, packing and outlet kitchens.
• Manage the senior culinary team — Head Chef (Rakesh) + 2 Sous Chefs, R&D Chefs (Daniella + new), Bakery Chef, Pastry Chef, outlet kitchen leads.
• Lead all kitchen controls: food cost, yield, portion, recipe adherence, wastage, hygiene, FSSAI, HACCP.
• Partner with the Founder & CB&PO on equipment selection, kitchen design, capacity planning and product direction.
• Drive training, certification and onboarding for every kitchen role across the network.
• Be on the floor — run high standards of presence at outlets and at the central kitchen.
Must Have
• 10+ years in culinary leadership; at least 3–5 at multi-store or multi-unit scale.
• Direct experience with bulk and central production — spiral mixers, retarder-proofers, blast chillers, IoT monitoring, KDS.
• Strong controls orientation — owns food cost %, wastage % and labour cost % as numbers, not opinions.
• Demonstrable record of building and certifying teams; mentorship is non-negotiable.
• Premium QSR, premium delivery, premium casual or hotel-banquet-scale background.
Good to Have
• Experience with par-baked / commissary / frozen production models.
• Pizza-specific experience (Neapolitan, Roman, NY, artisan) is a strong plus, not mandatory.
• International stage, certification or kitchen exposure.
Success Metrics / KPIs
• Outlet-level food cost % within ±0.5% of budget.
• Recipe adherence and yield variance across outlets.
• Customer rating and food-related complaint rate.
• Audit scores — hygiene, food safety, SOP adherence.
• Team retention and internal promotion rate in the kitchen org.
Click on Apply to know more.