Food and Beverage - Kitchen

Corporate chef

Full Time

Jaipur

Contact us at: [email protected]

Responsibilities:

Corporate Chef

Moustache · F&B; Leadership

? Pan-India · 15+ Properties

Location

? F&B; / Culinary Operations

Department

? Full-Time · Senior Level

Role Type

✈️ Multi-State · Required

Travel

Recipe Engineering

SOP & Training

Digitally Fluent

Process Documentation

Vendor Management

Inventory Control

Multi-Property

Detail-Oriented

ABOUT THE ROLE

" Surprise and Spoil the Guest through Unreasonable Hospitality "

Food sits right at the heart of this vision. We are looking for a Corporate Chef who can build kitchen systems that scale across 15+ properties, lead teams that deliver consistently, and bring the commercial discipline that keeps our food programme both memorable and profitable.

If you love travel, believe in community, and can lead a kitchen as confidently as you navigate a spreadsheet — this role was made for you.

Where You Will Operate

15+ properties across India's top destinations, with more in the pipeline.

Jaipur · Udaipur · Rishikesh · Goa

Gokarna · McLeodganj · Ranthambore

Jawai · Mussoorie · Nainital · Koksar

15+ Properties · Growing Rapidly

KEY RESPONSIBILITIES

Culinary Vision & Menu Development

– Design and evolve menus that reflect Moustache's brand — travel-inspired, locally rooted, consistently exciting.

– Ensure food quality, presentation, and consistency across all hostel, hotel, resort, and Luxuria properties.

– Stay ahead of culinary trends and introduce innovative dishes that enhance the guest experience without inflating costs.

– Lead and oversee all special dining events, community meals, and curated culinary programmes.

Kitchen Operations & Process Excellence

– Conduct in-depth analysis of kitchen workflows across all locations to identify and eliminate areas of financial and operational leakage.

– Develop and implement detailed SOPs for every kitchen function — from prep to plating to closing — and ensure adoption across properties.





– Create comprehensive master recipes and sub-recipes with precise yield, costing, and plating standards for uniform execution.

– Design and oversee robust inventory control systems including stock audits, par-level setting, and systematic waste reduction.

People Development & Training

– Build, mentor, and upskill kitchen teams across multiple locations to deliver Moustache's culinary standards.

– Produce clear, practical training documents and roll out SOPs through structured onboarding and ongoing coaching.

– Conduct regular quality control audits and food safety inspections across all properties.

Commercial & Stakeholder Management

– Proactively identify, evaluate, and finalise vendors who bring quality standardisation and competitive pricing.

– Negotiate supplier contracts and build long-term partnerships that reduce procurement costs without compromising standards.

– Collaborate closely with location management teams and corporate departments — Finance, HR, Marketing, and Operations.

– Monitor food costs, track against budgets, and contribute to P&L; decision-making with data-backed insights.

– Use MS Excel, MS Word, and web-based F&B; tools to manage reporting, documentation, cost modelling, and operational dashboards.

WHAT WE'RE LOOKING FOR

Education & Culinary Experience

– Minimum 10 years of overall experience working in professional kitchens across diverse formats and cuisines.

– At least 3 years in a corporate culinary role — managing multi-unit or multi-location F&B; operations.

– Formal culinary education from a recognised culinary institute.

– Proven track record working across multiple property types — hostels, hotels, resorts, or large-format F&B; operations.





– Deep knowledge of food safety regulations, hygiene standards, and kitchen sanitation best practices.

– Experience managing culinary operations across geographically dispersed locations is a strong advantage.

Technical & Digital Proficiency

– Tech-savvy with strong command of MS Excel for costing models, inventory tracking, and operational reporting.

– Proficient in MS Word for documentation, recipe manuals, and SOP authoring.

– Comfortable with web-based hospitality and F&B; management applications.

– Able to interpret operational and financial data and translate findings into clear, actionable strategies.

Leadership & Personal Qualities

– A natural leader who is equally effective on the ground with kitchen teams and in the boardroom with senior stakeholders.

– Strong communicator who can work cross-functionally across diverse, multi-city teams.

– Commercially driven — quick to identify inefficiencies, cost leakages, and growth opportunities.

– Passionate about hospitality, travel, and the kind of food that creates memories for guests.

– High energy, proactive, and comfortable operating in a rapid-growing, ever-evolving organisation.

REPORTING & TEAM STRUCTURE

Reporting To

– This position reports directly to the Director — Operations. You will work in close alignment with the operations leadership to drive the food vision across all Moustache properties.

Team

– Starts as an individual contributor role — building culinary standards, systems, and SOPs from the ground up.

– A dedicated F&B; team will be structured around this role as the organisation scales.

Application Requirement — 30-60-90 Day Plan

– Applicants must submit a 1-page 30-60-90 Day Plan outlining key priorities and deliverables for their first three months.

– This is a mandatory part of the screening process.

Join the Moustache Family

Trusted by 2 Million+ Travellers · 15+ Properties Across India · Many More Coming Soon

India Hostels Pvt. Ltd. | [email protected] | moustachescapes.com

📌 Corporate chef (India)
🏢 Moustache Escapes
📍 India