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. 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