Corporate Executive Chef

  • Experience
    6-8 yrs
  • Location
    Mumbai, Thane
  • Type
    Senior Project Manager

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Job Description

  • Menu planning as per chain outlet cooking processes of central production.
  • Product development with a fixed recipe system, fixed ingredients mastery and taste consistency.
  • Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.
  • Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)
  • Determining the exact cooking process with a timer system and measuring portion automation.
  • Executing Trials of food across India, as per consulting projects
  • Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.
  • Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.
  • Creating recipe standard documents and costing SOP
  • Kitchen team selection and Conducting Kitchen team training.
  • Client management and internal team management.
  • Restaurant audits and quality check.
  • Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.
  • Consulting the clients about their kitchen planning, recipes, menu, etc in depth.
  • Quality analysis of DNY standards of working in menu and food costing documentation.
  • Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.
  • Training and quality analysis of restaurant staff.

Key Responsibilities Include:

  • Overseeing the culinary operations across multiple locations.
  • Developing menus and ensuring food quality and presentation.
  • Hiring and training kitchen staff, including chefs and cooks.
  • Maintaining food safety and sanitation standards.
  • Managing inventory and ordering supplies.
  • Developing and managing budgets for food and labour costs.
  • Collaborating with other departments, such as marketing and operations, to develop new initiatives.

Primary Skills

  • Excellent culinary skills and knowledge of international cuisines.
  • Strong leadership and management abilities to oversee multiple kitchens and teams.
  • Knowledge of food safety regulations and practices.
  • Creative thinking and ability to develop new menu items.


Bachelors in Hotel Management 

Key Skill

  • Culinary Skills
  • Menu Development
  • Leadership
  • Management
  • Food Safety
  • Budgeting
  • Creativity