The Corporate Chef is responsible for driving culinary excellence, consistency, and innovation across all outlets in the chain. This role owns menu R&D;, standardizes kitchen operations, ensures food quality and cost control, and leads the culinary setup for new outlet launches.

Key Responsibilities1. Menu R&D; & Culinary Innovation

- Develop and refine Pan-Asian menus (Thai, Chinese, Japanese, Vietnamese, Korean, Malaysian influences) aligned with brand identity and target audience
- Conduct regular market research and competitor benchmarking to identify emerging food trends
- Create seasonal menus, limited-time offers (LTOs), and festival-specific specials
- Standardize recipes with precise weights, measures, plating guides, and food costing
- Run tasting panels and pilot new dishes before chain-wide rollout
- Develop recipes that balance authenticity, scalability, and ingredient availability across regions
- Work with the beverage/mixology team for Asian-inspired cocktail and beverage pairings

2. Kitchen Operations & Standardization

- Design and implement Standard Operating Procedures (SOPs) for all kitchen stations (wok, grill, dim sum, sushi/cold kitchen, etc.)
- Ensure uniform food quality, portioning, and presentation across all outlets
- Develop and maintain recipe cost cards, portion control charts, and plating photographs for each dish
- Monitor food cost percentage, wastage, and inventory turnover; drive cost optimization without compromising quality
- Establish hygiene, food safety, and HACCP compliance standards across kitchens




- Conduct periodic kitchen audits and quality checks across outlets; create corrective action plans for gaps
- Oversee vendor and supplier evaluation for key Pan-Asian ingredients (sauces, noodles, specialty produce) to ensure consistency and cost efficiency
- Optimize kitchen workflow, equipment layout, and manpower planning for efficiency

3. New Outlet Openings

- Lead end-to-end culinary setup for new outlets: kitchen layout planning, equipment specification, and station design in coordination with the projects/design team
- Finalize opening menu, pricing, and plating standards specific to (or consistent with) the outlet
- Recruit, train, and certify kitchen staff (Head Chef, Sous Chefs, line cooks) prior to launch
- Conduct pre-opening trials, soft-launch tastings, and mock service runs
- Prepare kitchen manuals, recipe books, and training documentation for the new location
- Ensure smooth handover of the kitchen team to outlet leadership post-launch with follow-up support during the stabilization period (first 60–90 days)

4. Training & Team Development

- Design and deliver culinary training programs for chefs and kitchen staff across the chain
- Build a bench of trained chefs to support new outlet openings and internal promotions
- Conduct skill assessments and certification for critical stations (wok, sushi, knife skills,



etc.)
- Mentor Executive Chefs/Head Chefs at each outlet to maintain leadership pipeline

5. Compliance, Safety & Cost Control

- Ensure adherence to FSSAI (or applicable local food safety regulations) and internal hygiene standards
- Monitor and control food cost, labor cost (kitchen), and overall kitchen P&L; inputs
- Implement waste management and sustainability practices across kitchens
- Coordinate with the supply chain/procurement team on centralized purchasing and quality specs

Key Result Areas (KRAs)

- Menu innovation rate (new dishes/LTOs launched per quarter)
- Food cost % vs. budget across outlets
- Consistency score from kitchen audits (across outlets)
- Successful recent outlet launches within timeline and budget
- Customer satisfaction/food quality ratings
- Staff training completion and certification rates
- Wastage and inventory control metrics

Required Qualifications & Experience

- Diploma/Degree in Culinary Arts, Hotel Management, or equivalent
- 10–15 years of culinary experience, with at least 4–5 years in a Corporate Chef / Culinary Director / Executive Chef role for a multi-outlet chain
- Deep expertise in Pan-Asian cuisine (proven experience across Thai, Chinese, Japanese, or broader Asian cuisines)
- Prior experience opening multiple new outlets from scratch
- Strong understanding of kitchen costing, P&L;, and inventory management
- Working knowledge of food safety standards (FSSAI/HACCP) and audit processes

Pay: ₹125,000.00 - ₹150,000.00 per month

Work Location: In person

📌 Corporate Chef (India)
🏢 AA Hospitality
📍 India