Key Responsibilities

1. Culinary & Kitchen Operations

- Oversee kitchen operations across all outlets in the assigned city.

- Ensure food is prepared strictly as per standard recipes, SOPs and portion specifications.

- Maintain consistency in taste, quality, portion size and presentation across outlets.

- Conduct regular outlet visits and kitchen audits.

- Identify operational gaps and implement corrective actions.

- Ensure smooth kitchen operations during peak business hours.

1. Food Quality & Recipe Compliance

- Ensure adherence to approved recipes and preparation methods.

- Conduct regular quality checks of raw materials and finished products.

- Monitor consistency of taste and product quality across all outlets.

- Support implementation of new products and menu changes.

- Provide feedback to the R&D;/Culinary team based on outlet-level observations.

- Ensure proper recipe cards and SOPs are followed.

1. Food Cost & Wastage Control

- Monitor and control food cost across city outlets.

- Ensure proper portion control and yield management.

- Identify reasons for excess food consumption and wastage.

- Implement measures to reduce food wastage.

- Monitor variance between theoretical and actual consumption.

- Coordinate with Stores, Procurement and Operations teams for effective inventory management.

1. Team Management & Training

- Train and develop Chefs, CDPs, Commis and kitchen staff.

- Conduct regular training on recipes, cooking techniques, hygiene and SOPs.





- Evaluate kitchen team performance and identify skill gaps.

- Ensure adequate manpower deployment across outlets.

- Build a solid culinary team and improve kitchen productivity.

1. Hygiene & Food Safety

- Ensure strict compliance with food safety, hygiene and sanitation standards.

- Conduct regular kitchen hygiene audits.

- Ensure proper food storage, temperature control, FIFO/FEFO and handling practices.

- Ensure kitchen equipment and workstations are maintained properly.

- Coordinate with QA/Operations teams during audits and corrective actions.

1. Inventory & Kitchen Equipment

- Monitor availability and quality of key raw materials.

- Coordinate with Stores and Procurement for stock requirements.

- Ensure proper storage and handling of ingredients.

- Monitor kitchen equipment condition and report breakdowns.

- Ensure optimum utilization of kitchen equipment and resources.

1. Current Product Development

- Support trials and implementation of new products.

- Train outlet teams before new product launches.

- Ensure successful rollout of new recipes across the city.

- Provide feedback on product feasibility, preparation time and operational challenges.

1. Reporting & Performance Monitoring

- Prepare regular culinary and kitchen performance reports.

- Track food cost, wastage, quality issues and recipe compliance.

- Highlight operational challenges and recommend corrective measures.

- Coordinate with Operations, QA, Procurement, Training and R&D; teams.

📌 City Chef (Lucknow)
🏢 Wow Momo Foods
📍 Lucknow