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




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.
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
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.

Pay: ₹90,000.00 - ₹110,000.00 per month

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

Work Location: In person

📌 Executive Head Chef Manpada (India)
🏢 Harmony Events & Talent
📍 India