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 new
product and signature food development as the organisation expands.





Requirements

- Minimum 5 years of
relevant culinary experience.

- Solid 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)
🏢 Important Company of the Sector
📍 Kashipur