About us

Gatti Chutney is a premium South Indian QSR specialising in Bangalore-style dosas, with three outlets in Pune (Koregaon Park, Baner, Kharadi). Every batter, chutney and base is made in our Central Kitchen and sent to the outlets daily, so the CK is the heart of the brand. We're open 365 days a year.

The role

You'll own the Central Kitchen end to end: what gets made, how it tastes, what it costs, and how it reaches the outlets. You'll also lead menu R&D; and launch one new dish every month.

Key responsibilities

Production & consistency

- Run daily production of dosa and idli batters, chutneys, sambar, palya and other prep strictly as per company SOPs and standard recipes
- Plan production against outlet indents and ensure on-time, complete dispatch
- Control batter fermentation and chutney consistency across batches and seasons
- Maintain standard recipes with defined yields and portion specs

Quality & food safety

- Check incoming raw material for quality, weight and expiry; reject non-conforming stock
- QC every batch before dispatch (taste, texture, temperature, labelling with batch/prep date/use-by)
- Enforce FIFO/FEFO, shelf-life rules and cold chain from CK to outlet
- Keep the CK FSSAI-compliant and audit-ready: hygiene, pest control, water testing, periodic lab testing
- Investigate outlet quality complaints and fix the root cause

Food cost & wastage

- Keep food cost within company target; track yields and variances
- Record, analyse and reduce CK wastage




- Conduct stock counts and reconcile consumption against production
- Work with purchase on raw material specs, vendor quality and pricing

R&D; & menu

- Launch one new dish every month: develop, cost, trial, write the SOP and train outlet teams
- Create seasonal and festive specials
- Improve existing recipes for taste, cost and shelf life

Team

- Lead the CK team: rostering for 365-day operations, training, hygiene discipline, performance
- Train outlet kitchen teams on new dishes and SOP updates; do regular outlet taste audits
- Develop a second-in-command

Equipment & reporting

- Ensure upkeep of grinders, kettles and cold storage with a preventive maintenance schedule
- Share daily production, dispatch and wastage reports; monthly food cost and R&D; update to founders

What we're looking for

- 5+ years in South Indian kitchen
- Hands-on mastery For South Indian dishes
- Solid in recipe costing, yield control and inventory management
- FSSAI FoSTaC (Food Safety Supervisor) certified, or willing to get certified
- Comfortable with Excel and POS/inventory software (we use Petpooja)
- A floor leader, not a desk chef

How you'll be measured Food cost %, CK wastage %, on-time dispatch and fill rate, outlet quality complaints, audit scores, one new dish launched every month.

What we offer

- ₹65k–90k/month based on experience
- Annual bonus
- 30 paid leaves a year, plus weekly off
- Accommodation
- 3 meals a day
- PF and gratuity as per law
- The chance to build the kitchen behind a growing premium brand

📌 South Indian Head chef (Pune)
🏢 Gatti Chutney
📍 Pune