Job Description Role Summary
The Chef Manager will be responsible for end-to-end kitchen operations at Food Whisperer, ensuring consistent food quality, cost control, hygiene compliance, and team management. The role combines hands-on cooking expertise with solid operational and people-management skills to support scaling and daily efficiency.
Key Responsibilities
Kitchen Operations & Food Quality

Plan, prepare, and oversee daily kitchen production as per Food Whisperer standards
Ensure consistency in taste, presentation, portioning, and plating
Develop, standardize, and update recipes, SOPs, and kitchen processes
Monitor food quality during prep, service, and dispatch

Cost Control & Inventory

Manage food cost, wastage control, and yield optimization
Plan procurement, vendor coordination, and raw material forecasting
Maintain inventory, stock rotation (FIFO), and daily consumption reports
Support menu costing and margin improvement initiatives

Team Management

Lead, train, and supervise chefs, commis, and kitchen staff
Prepare duty rosters, manage attendance, and ensure adequate staffing
Conduct on-the-job training and skill development
Maintain discipline, motivation, and a high-performance kitchen culture

Hygiene, Safety & Compliance

Ensure strict adherence to FSSAI, food safety,



and hygiene standards
Maintain cleanliness, sanitation, and pest-control practices
Conduct regular audits and corrective actions
Ensure compliance with local health and safety regulations

Coordination & Reporting

Coordinate with operations, procurement, and service teams
Handle customer feedback related to food quality and take corrective action
Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower)
Support new outlet launches, menu trials, and pilot projects

Desired Candidate Profile

Diploma / Degree in Hotel Management or Culinary Arts preferred
6–10 years of kitchen experience, with at least 2–3 years in a managerial role
Experience in QSR, cloud kitchen, casual dining, or central kitchen operations
Strong knowledge of Indian & international cuisines (as relevant to the brand)
Good understanding of food costing, inventory, and SOP-driven kitchens
Leadership mindset with hands-on approach

Key Skills & Competencies

Kitchen operations & team leadership
Food costing & inventory control
SOP & process orientation
Hygiene & compliance management
Time management and multitasking
Strong communication & problem-solving skills

📌 Chef Manager (Vasanthanagar)
🏢 Food Whisperer
📍 Vasanthanagar