Key Responsibilities

- Recruitment & Team Building

- Recruit, screen, and onboard chefs and kitchen staff across Tribal Brew Daily and North West outlets.
- Build a bench of trained, deployable kitchen talent to support recent outlet launches without revenue disruption.
- Partner with HR/Operations to close kitchen manpower gaps within agreed timelines.
- Reduce attrition-linked revenue loss through structured onboarding and career pathing.

2. Food Sales & Revenue Growth
- Own the food (F&B;) revenue contribution target as a defined share of total outlet sales — “fill the food part of Tribal Brew.”
- Drive upselling and cross-selling of food items alongside beverages at every outlet.
- Identify high-margin, high-velocity menu items and push their visibility and sales at store level.
- Track outlet-wise food sales performance and course-correct underperforming outlets.
- Align new launches and promotions with revenue and footfall opportunities identified through R&D.;

3. Menu Planning & R&D;
- Lead menu planning and seasonal menu refreshes for both Tribal Brew Daily and North West.
- Develop and test new products with a clear view on cost, margin, and revenue potential before rollout.
- Run pilot launches and food trials, and use customer/outlet feedback to refine offerings.
- Continuously improve recipes for taste, consistency, cost efficiency, and speed of execution.

4.

Wastage

Control & Cost Management

- Track wastage at every outlet — raw material, prep, and plate wastage — and drive it down against target.
- Investigate root causes of wastage (over-prep, poor storage, expiry) and implement corrective action.
- Report wastage cost impact monthly and tie improvement targets to outlet P&L.;




- Drive food costing discipline to protect gross margin on every menu item.

5. Inventory, FIFO & Storage Management
- Implement and audit FIFO (First-In-First-Out) discipline across all outlet kitchens and stores.
- Set and monitor storage standards — temperature control, labeling, segregation, and hygiene.
- Own product shelf-life / longevity management: define shelf-life standards for each product and minimize spoilage-driven loss.
- Coordinate with Procurement to align ordering quantities with actual consumption and shelf-life data.

6. Training & Development
- Conduct structured onboarding and kitchen training for all new chefs and kitchen staff.
- Develop training modules, recipe manuals, and skill assessment programs for both brands.
- Run regular refresher training across all outlets, tied to KPI gaps (wastage, speed, quality).
- Mentor kitchen teams to improve efficiency, consistency, and productivity, linking training outcomes to sales and cost performance.

7. Systems & Automation (Store Level)
- Identify and roll out kitchen systems and automation to reduce manual dependency and human error at store level.
- Standardize prep and production workflows so outlets can scale without proportional cost increase.
- Work with Operations/Tech teams to pilot and implement automation tools (e.g., digital checklists,



inventory/wastage tracking systems).

8. SOP Development — QSR & Restaurant
- Develop and maintain Standard Operating Procedures (SOPs) tailored separately for QSR (Tribal Brew Daily) and full-service/restaurant (North West) formats.
- Standardize recipes, prep methods, storage procedures, and service processes across formats.
- Ensure SOP compliance across all outlets and continuously refine SOPs for operational efficiency.

9.

Quality

Assurance & Food Presentation

- Ensure consistency in taste, portion size, plating, and product quality across all outlets and both brands.
- Conduct regular quality audits and implement corrective actions where standards slip.
- Establish and maintain plating and presentation standards that reflect each brand's identity.

10. FSSAI Hygiene & Food Safety
- Ensure full compliance with FSSAI regulations and company food safety standards across all outlets.
- Conduct regular hygiene and food safety audits; maintain documentation and inspection readiness.
- Train kitchen teams on food handling, sanitation, personal hygiene, and contamination prevention.

11.

Outlet

Visits & Operations

- Visit 2–3 outlets daily across the outlet network, covering MG Road, Indiranagar, Magrath Road, Agara, Mysore, and Bel Road, along with North West in Koramangala.
- Support kitchen setup, training, and go-live readiness for upcoming Tribal Brew Coffee (TBC) outlets.
- Coordinate with Procurement and Operations to close outlet kitchen equipment and resource requirements on time.
- Identify operational gaps on visits and implement corrective measures to protect revenue, quality, and cost.

📌 Head Chef (Bengaluru)
🏢 Tribal Brew Coffee
📍 Bengaluru