Key Responsibilities:

1. Food Preparation, Quality &

- Taste

- Plan and prepare high-quality meals based on the CEO/Principal's preferences, dietary requirements, schedule, and instructions.

- Maintain consistent taste, presentation, freshness, portion size, and overall food quality.

- Ensure all meals are prepared using fresh, high-quality ingredients.

- Maintain consistency in approved recipes and preparation methods.

- Take complete accountability for the quality and taste of food served.

- Regularly seek feedback and make necessary improvements to meals and recipes.

- Ensure meals are prepared and served at the required time.

2. Menu Planning &

- Compliance

- Prepare daily/weekly menu plans based on preferences, nutritional requirements, seasonality, and availability of ingredients.

- Maintain an organised repository of approved recipes and preferred dishes.

- Ensure adherence to approved recipes, ingredients, portion sizes, and presentation standards.

- Introduce variety into the menu while maintaining individual preferences and dietary requirements.

- Recommend new dishes, cuisines, and healthy meal options where appropriate.

- Plan special menus for occasions, meetings, guests, or specific requirements.

3. Food Safety &

- Kitchen Hygiene

- Maintain the highest standards of food safety, hygiene, cleanliness, and sanitation within the kitchen.

- Ensure proper cleaning and sanitisation of kitchen surfaces, utensils, equipment, refrigerators, and storage areas.

- Follow appropriate food handling, preparation, cooking, cooling, and storage practices.

- Ensure proper segregation and storage of raw and cooked food.

- Monitor expiry dates, freshness, and storage conditions of ingredients.

- Prevent cross-contamination and food wastage.

- Immediately report any food safety, hygiene, or quality concern to management.

4.

Kitchen

Operations &

- Meal Service

- Plan and organise daily kitchen activities to ensure timely preparation and service of meals.

- Coordinate meal preparation according to the CEO/Principal's daily schedule.

- Ensure meals are served within the required time and in accordance with expected presentation standards.

- Maintain an organised, clean, and efficient kitchen throughout operations.

- Ensure kitchen equipment and utensils are used correctly and maintained in good working condition.

- Coordinate with household/support staff wherever required for smooth meal service.

- Ensure all kitchen activities are completed efficiently without compromising food quality.

5. Inventory &

- Procurement Support

- Monitor daily consumption and availability of food ingredients and kitchen supplies.

- Maintain appropriate stock levels of essential ingredients and avoid overstocking.

- Prepare and communicate purchase requirements in advance.

- Check the quality, freshness, quantity, and condition of ingredients received.

- Ensure proper storage and rotation of food items using FIFO/FEFO principles, wherever applicable.





- Minimise food wastage through effective menu planning, portion control, and inventory management.

- Maintain basic records of inventory, consumption, wastage, and purchases as required.

6. Cost Control

- Manage food consumption within the approved budget without compromising quality.

- Minimise unnecessary food wastage and over-purchasing.

- Plan menus and ingredient requirements efficiently to optimise food costs.

- Monitor high-value ingredients and ensure appropriate utilisation.

- Identify opportunities to reduce wastage and improve kitchen efficiency.

- Maintain reasonable control over food cost and consumption as per management expectations.

7. Customer / Principal Feedback &

- Complaints

- Treat the CEO/Principal's feedback regarding food quality, taste, menu, or service as a priority.

- Promptly address concerns related to food quality or meal preferences.

- Maintain a record of recurring preferences, dislikes, allergies, and specific meal requirements.

- Ensure corrective action is taken immediately in case of dissatisfaction.

- Continuously improve meal quality based on feedback.

8. Menu Innovation &

- Development

- Introduce new dishes, healthy alternatives, seasonal recipes, and suitable cuisines periodically.

- Research and develop new recipes based on the Principal's preferences.

- Experiment with new ingredients and preparation techniques while maintaining quality and consistency.

- Maintain a balanced variety of meals to avoid repetitive menus.

- Propose new dishes or menu options based on feedback and changing requirements.

9. Team Coordination &

- Training

- Guide and coordinate kitchen helpers, support staff, or other household kitchen personnel, wherever applicable.

- Allocate daily kitchen activities and monitor completion.

- Train support staff on basic food hygiene, cleanliness, food handling, storage, and kitchen discipline.

- Maintain discipline and professional standards within the kitchen.

- Ensure all team members follow established kitchen procedures and standards.

- Identify training requirements and provide regular on-the-job guidance.

10. Travel &

- Executive Meal Support

- Travel with the CEO/Principal when required for business or personal travel.

- Plan and prepare meals during travel based on the Principal's preferences and schedule.

- Coordinate food and ingredient requirements before and during travel.

- Adapt menus and cooking arrangements based on location and availability of ingredients.

- Ensure consistent food quality and hygiene standards while travelling.

- Be flexible with working hours and meal schedules during business travel.





Candidate Profile

Educational Qualification

- Formal culinary qualification from a recognised culinary institute is preferred.

- Candidates with relevant professional experience as a Personal Chef, Executive Chef, Private Chef, Household Chef, or Senior Chef may also be considered.

Experience

- 510 years of relevant experience in professional kitchens, private residences, executive households, luxury hospitality, premium restaurants, or similar environments.

- Experience working as a Personal/Private/Executive Chef for senior executives, HNIs, business families, or corporate leadership will be preferred.

- Strong experience in Indian and multi-cuisine cooking is desirable.

- Experience in menu planning, kitchen management, inventory control, and food cost management is required.

Technical &

- Functional Competencies

- Excellent cooking and food preparation skills.

- Strong knowledge of Indian, regional, and international cuisines.

- Solid understanding of food hygiene and safe food handling practices.

- Menu planning and recipe standardisation.

- Food presentation and portion control.

- Inventory and kitchen stock management.

- Food cost and wastage control.

- Knowledge of kitchen equipment and its safe operation.

- Ability to maintain kitchen records and basic inventory documentation.

- Ability to plan meals according to dietary preferences and restrictions.

- Ability to maintain consistency in taste and quality.

Personal Attributes

- Quality Conscious: Strong focus on taste, freshness, presentation, and consistency.

- Detail-Oriented: Pays close attention to ingredients, recipes, hygiene, and presentation.

- Discreet &
- Trustworthy:

Maintains confidentiality and professional boundaries while working in a private household.

- Flexible: Comfortable adapting to changing schedules, menus, travel requirements, and preferences.

- Proactive: Anticipates meal, ingredient, and kitchen requirements rather than waiting for instructions.

- Well Organised: Capable of managing multiple meal preparations and kitchen activities efficiently.

- Service-Oriented: Strong commitment to providing a personalised and high-quality dining experience.

- Team Player: Able to coordinate effectively with household and support staff.

- Disciplined: Maintains punctuality, hygiene, cleanliness, and professional conduct always.

Working Conditions:

- Working Days: 6 Days a Week.

- Shift: 15 Days Day shift and 15 Days Night shift.

- Working Hours: As per the Principal's daily schedule and meal requirements.

- Flexibility: May be required to work beyond standard hours based on meal timings, events, meetings, or travel requirements.

- Travel: Willingness to travel with the CEO/Principal as and when required.

- Work Location: Private Residence / Assigned Location.

- Nature of Role: High level of personal responsibility, discretion, flexibility, and service orientation.

Perks and benefits

Free meal

📌 Corporate Chef (Ahmedabad)
🏢 Amoya Agrifood
📍 Ahmedabad