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Job details:
Experience: 6–7 Years
Employment Type: Full-Time
Industry: Hospitality / Food & Beverage
About the Role
We are looking for an experienced and creative Corporate Chef with 6–7 years of relevant experience in multi-cuisine operations. The ideal candidate should have strong expertise in menu planning, food R&D, recipe development, kitchen operations, quality control, and team management.
The candidate will be responsible for maintaining consistency in food quality, developing new menus and recipes, improving kitchen processes, and ensuring high standards of hygiene and food safety across operations.
Key Responsibilities
Plan, develop, and execute multi-cuisine menus based on business requirements and customer preferences.
Conduct Food R&D and develop new dishes, recipes, and concepts.
Create and standardize recipes, portion sizes, presentation, and plating standards.
Manage overall kitchen operations and ensure smooth coordination across outlets/locations.
Maintain consistency in taste, quality, presentation, and food standards.
Conduct menu trials, tastings, and product development.
Monitor food costs, wastage, portion control, and kitchen expenses.
Work closely with the management team on menu engineering and pricing.
Ensure compliance with food safety, hygiene, sanitation, and kitchen SOPs.
Train, supervise, and mentor chefs and kitchen staff.
Coordinate with vendors and suppliers for sourcing quality ingredients.
Monitor inventory and ensure proper storage and utilization of raw materials.
Identify opportunities to improve kitchen efficiency and operational processes.
Keep up with current food trends and introduce innovative dishes where appropriate.
Conduct regular quality checks and ensure adherence to company standards.
Required Skills & Qualifications
6–7 years of experience as a Corporate Chef / Executive Chef / Senior Sous Chef or in a similar senior culinary role.
Strong experience in Multi-Cuisine cooking and kitchen operations.
Excellent knowledge of Menu Planning, Menu Development & Food R&D.
Experience in Recipe Development and Standardization.
Strong understanding of food costing, inventory, and wastage control.
Good knowledge of food safety and hygiene standards.
Strong leadership and team-management skills.
Good communication and interpersonal skills.
Creative approach towards menu development and food presentation.
Hotel Management / Culinary Arts qualification preferred.
Experience with 5-star hotels, premium restaurants, cloud kitchens, or corporate food operations will be an added advantage.
Key Competencies
Multi-Cuisine Expertise | Menu Planning | Food R&D | Recipe Development | Food Costing | Kitchen Operations | Team Management | Quality Control | Food Safety | Vendor Management | Menu Engineering
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