Head ChefBENTOVEDA | Gurgaon, Haryana | Full-time

Build and own your dream kitchen.Most chefs are hired to execute.

We're looking for someone to lead.

BENTOVEDA is looking for a Head Chef to take complete ownership of our kitchen in Gurgaon — from creating and developing food to running daily production, building SOPs, leading the kitchen team, maintaining quality and hygiene, and eventually building the systems that will allow us to scale.

This is an early-stage opportunity for someone who wants to do more than run a shift.

You will own the food. You will own the kitchen. You will help build BENTOVEDA's culinary operations from the ground up.

For the right person, we are also open to discussing ESOPs and a long-term ownership opportunity.

About BENTOVEDA

BENTOVEDA is a modern Indian food brand focused on making everyday food delicious, nutritious and balanced.

We are building a food business where great food, thoughtful recipes and operational excellence come together.

As we grow, our kitchen will become the foundation for new products, menus, events and future locations.

We are looking for someone who wants to grow with us and take genuine ownership of that journey.

What you'll do

1. Culinary & Recipe Development

You will be the culinary lead for BENTOVEDA.

- Ideate new dishes and menu concepts.
- Develop and test new recipes.
- Help shape BENTOVEDA's modern Indian food offering.
- Apply strong knowledge of ingredients, flavours and cooking techniques.
- Conduct recipe trials and tastings.
- Improve existing dishes based on customer feedback and operational learnings.
- Standardise recipes for commercial production.
- Develop food that is delicious, consistent and commercially viable.

We want someone who genuinely loves food and enjoys thinking about how to make it better. 2. Recipe SOPs & Process Development A recipe that works once isn't enough. We need food that can be reproduced consistently every day.

You will

- Develop recipe SOPs.
- Develop preparation and cooking SOPs.
- Create batch-production procedures.
- Define portioning standards.
- Define plating and packaging standards.
- Develop storage procedures.
- Create opening and closing checklists.
- Build quality-control processes.
- Train the team on all SOPs.
- Continuously improve SOPs as we learn.

Your job is to turn: "This tastes amazing" into: "This can be made perfectly every day by a trained kitchen team."

3. End-to-End Kitchen Operations

You will take ownership of the day-to-day functioning of the kitchen.

This includes

- Daily production planning.
- Prep planning.
- Kitchen workflow.
- Staff allocation.
- Production schedules.




- Order fulfilment.
- Packing and dispatch.
- Inventory management.
- Procurement coordination.
- Storage.
- Wastage control.
- Hygiene.
- Quality control.

The goal is for the kitchen to operate smoothly without the founders having to manage its day-to-day functioning. 4. Kitchen Team Management

You will lead the kitchen team and be responsible for its performance.

- Train kitchen staff.
- Allocate responsibilities and shifts.
- Train team members on recipes and SOPs.
- Monitor performance.
- Maintain discipline and accountability.
- Ensure hygiene and food-safety standards.
- Identify training gaps.
- Build a culture of cleanliness, consistency and pride in the food.

5. Food Quality & Food Safety

Quality is non-negotiable at BENTOVEDA.

You will ensure

- Ingredients meet required standards.
- Recipes are followed correctly.
- Portions are consistent.
- Food quality and taste remain consistent.
- Storage conditions are maintained.
- Food handling standards are followed.
- Cross-contamination is prevented.
- Orders are accurate.
- Food-safety and hygiene procedures are followed.

You should have the confidence to say: "This isn't good enough. We're not sending it."

6. Inventory, Procurement & Food Cost

You will also be responsible for making the kitchen commercially efficient.

- Monitor daily inventory.
- Plan ingredient requirements.
- Coordinate procurement with vendors.
- Check incoming ingredients for quality and quantity.
- Monitor shelf life and stock rotation.
- Track food yields.
- Monitor wastage.
- Reduce overproduction.
- Maintain portion control.
- Identify opportunities to improve food cost without compromising quality.

7. Events & Pop-ups

BENTOVEDA is expanding its corporate events, pop-ups and activations.

You will take ownership of food operations for these events, including:

- Menu planning.
- Quantity planning.
- Production planning.
- Ingredient procurement.
- Staff coordination.
- Food transportation.
- On-site food operations.
- Maintaining food quality and presentation.
- Coordinating setup and breakdown.

You will be the key food-operations person for BENTOVEDA events. 8. Building BENTOVEDA's Future Kitchens

This is an early-stage company, so the role will evolve as we grow.





You will work directly with the founders on:

- New menu launches.
- Food innovation.
- Kitchen systems.
- Production improvements.
- Vendor development.
- Current product development.
- Kitchen expansion.
- Designing operating systems for future kitchens.

As BENTOVEDA grows, this role has the potential to grow into a Head of Culinary / Head of Kitchen Operations position.

Who we're looking for

Required

- 2–5 years of professional kitchen experience.
- Hotel Management / Hospitality Management background preferred.
- Strong hands-on cooking experience.
- Strong knowledge of food and cooking.
- Strong understanding of Indian food and cooking techniques.
- Experience with recipe development or menu development.
- Ability to develop and document SOPs.
- Experience managing or supervising kitchen teams.
- Strong understanding of hygiene and food safety.
- Understanding of inventory, yields and food cost.
- Strong organisational and problem-solving skills.
- Ability to work in a fast-paced environment.

Personality & Mindset We care as much about how you think as your résumé.

We are looking for someone who:

- Genuinely loves food.
- Takes ownership.
- Is hands-on.
- Doesn't need to be told what to do.
- Notices problems and fixes them.
- Cares about consistency.
- Is comfortable building processes from scratch.
- Wants to grow with an early-stage company.
- Takes pride in the kitchen they run.

If something goes wrong, your instinct should be: "How do I fix this?" not: "Whose fault is this?"

Why join BENTOVEDA?

At most kitchens, you're responsible for executing someone else's menu.

Here, you'll have the opportunity to help create the menu, build the systems, lead the team and own the kitchen.

You'll work directly with the founders and have a genuine say in:

- What we cook.
- How we cook it.
- How we produce it.
- How we train people.
- How we improve the operation.
- How we eventually scale it.

We're building the business around you. You get to build the food and the kitchen.

For the right candidate, we are open to discussing ESOPs and a long-term ownership opportunity.

Job Details

Position: Kitchen Operator / Chef

Location: Gurgaon, Haryana

Employment Type: Full-time

Experience: 2–5 years

Education: Hotel Management / Hospitality Management preferred

Compensation: Competitive, based on experience and fit

ESOP: Open to discussion for the right candidate

How to apply

Send your CV to: [email protected]

We're looking for someone who wants to eventually look around the kitchen and say:

"I built this."

📌 Head Chef (Gurugram)
🏢 BENTOVEDA
📍 Gurugram