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 (India)
🏢 RDS Hospitality
📍 India