Lead multi-site culinary operations, recipe standardization, food cost, safety & team development.
Develop and standardize recipes, menus, cooking methods, and presentation standards.
Monitor and optimize food costs, portion control, wastage, and inventory.
Ensure consistent food quality, taste, presentation, and portioning across all locations.
Establish and maintain food safety, hygiene, sanitation, and HACCP standards.
Conduct regular kitchen audits and operational reviews across sites.
Train, mentor, and develop Chefs, Sous Chefs, and kitchen teams.
Collaborate with procurement and operations teams for vendor management and ingredient sourcing.
📌 Operational Chef / Corporate Executive Chef Gandhinagar (India)
🏢 Jaiswal Hospitality
📍 India
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