Experience: 10–15 Years
Salary: ₹70,000–₹80,000 per month

Scale: Culinary management for up to 5,000 people daily

Role:
Lead the overall culinary operations, including menu planning, food quality, standardisation, cost control and large-scale food production.

Key Responsibilities:
• Develop diverse, balanced and cyclic menus.
• Plan regional, multicuisine and corporate wellness menus.
• Oversee large-scale batch cooking and ensure consistent taste and quality.
• Establish standard recipes, portions and production processes.
• Control food costs, yields and wastage.
• Ensure compliance with HACCP, ISO 22000 and hygiene standards.
• Train and mentor chefs, supervisors and kitchen staff.




• Conduct regular food tasting and quality checks.
• Develop customised menus for VIPs, corporate requirements and events.
• Coordinate culinary operations with procurement and management.

Requirements:
• 10–15 years of culinary experience.
• Significant experience in large-scale industrial/corporate catering.
• Solid knowledge of bulk cooking and commercial kitchen equipment.
• Knowledge of food costing, procurement and yield management.
• Degree/Diploma in Hotel Management or Culinary Arts.

📌 Executive Chef (Pune)
🏢 RDS Hospitality
📍 Pune