CONSULTING ROLE - HEAD CHEF

Pre-openings of restaurants, cafes, chain QSRs - Culinary side of consulting.

Job Responsibilities

- Recipe Curation & R&D;
- Develop, standardize, and document recipes tailored to brand concepts and market needs.
- Conduct ongoing R&D; to introduce innovative menu, improve existing recipes and align with current food trends.
- Training & Handholding
- Conduct pan-India staff trainings on kitchen operations, recipe execution, food safety, and SOPs.
- Provide continuous support and handholding to clients during launch and post-launch phases.
- Client Engagement & Success
- Build and maintain solid relationships with clients, ensuring their satisfaction.
- Participate in client calls, presentations, and progress reviews, offering expert culinary and operational advice.
- 4. Project Delivery & Timelines
- Oversee end-to-end culinary deliverables, ensuring projects are completed on time and with high quality.

5. Innovation & Advisory and market study of Indian market
- Lead culinary innovation initiatives for new concepts, seasonal offerings, and brand differentiation, based on market of India and globe
- Advise on kitchen planning, equipment selection, workflow optimization,



and scalability models.

6. Audits & Quality Control
- Conduct regular audits of client kitchens and restaurants to ensure SOP compliance, hygiene standards, and consistency.
- Identify gaps and propose actionable solutions for improvement.

7. Cross-functional Collaboration
- Work closely with consulting, branding, operations, and project management teams for seamless client deliverables.
- Manage timelines, reports, and culinary inputs for multi-brand and multi-location projects

8. Consulting guidelines complaice
- Maintain consulting practices as per DNY consulting workflow SOP, executing projects within given cost and team structures, internal resources, external resources, internal collaboration practices and workflows.
- Ensuring the project end goals are achieved with respect to the culinary.
- Collaborate with project managers and consultants to align culinary milestones with broader project goals.

Benefits:
- Cell phone reimbursement
- Commuter assistance
- Internet reimbursement
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

📌 Executive Head Chef (Thane)
🏢 DNY Hospitality - India's Premier Restaurant Consulting - QSRs, Cloud Kitchens, Cafes, Diners.
📍 Thane