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.
- Robust knowledge of bulk cooking and commercial kitchen equipment.
- Knowledge of food costing, procurement and yield management.
- Degree/Diploma in Hotel Management or Culinary Arts.

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📌 Executive Chef / Culinary Head (Pune)
🏢 RDS Hospitality
📍 Pune