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 current 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.

📌 Corporate Chef (Kashipur)
🏢 HRorion
📍 Kashipur