Vendor Development Chef

Vendor Development Chef Responsibilities : Role :  Executive Sous Chef / Chef De Cuisine Industry Type : Hotels & Restaurants Department :  Food , Beverage & Hospitality Employment Type :  Full Time, PermanentRole Category :  Kitchen / F&B Production Role & Responsibilities :

• Initiate action plans to achieve best in class Food Quality, Food Safety, Prep Time and Order to Delivery time e.g. Ensure dishes at every unit are ready within 30-35 minutes.
• Guide in development of high culinary standards in terms of Food Quality, Food Safety and Operation process, and aid in maintaining these standards.
• Create and maintain SOPs to ensure smooth operations.
• Interact with the business team for pricing, description as well as for the pictures of the dishes.
• Coordinate with the Innovation and Business teams to innovate and develop products and processes that help promote the Brand recognition.
• Work towards process simplification for existing and upcoming products while keeping in mind the brand scalability and Labour efficiency.
• Periodically conduct audits at different units in order to check the quality of food and the hygiene of the unit, examine the audit reports and take corrective / preventive actions wherever required to close the audit findings.
• Innovate and Implement new ideas to keep the Costs within the Budget.
• Research and be aware of the variety of substitutes and seasonal ingredients available to achieve efficiency in the food cost.
• Work with external vendors for outsourced products to simplify the work processes and improve cost efficiency.
• Liaise with Finance to validate the pricing of dishes e.g. ensure the price per dish is in the defined range.
• Ensure effective utilisation of the Culinary staff & Apprentices by providing training and optimum scheduling thus keeping labour costs aligned to the budget.
• Drive the expansion of existing brands as well as initiate the growth of a new brand through analysis of the market study.
• Liaise with the Finance, Project and City Teams for new locations to finalize on the budgets, layout for the new kitchen, kitchen set-up, smooth opening of the unit and ensure adequate training to the staff thus guaranteeing smooth operations.
• Be aware of market trends and identify areas where Swiggy can be a market leader.
• Identify and evaluate vendors for procurement of various ingredients like sauces etc. before onboarding them.
• Interact with the Business team & Innovation Kitchen team for Menu / Category development and implementation.
• Liaise with the HR team for manpower planning, staffing, staff well-being, performance evaluation and training needs of the team.
• Work closely with the Finance and operations team, SCM and Vendors Partners on cost and maintenance related issues.Preferred candidate profile
• Knowledge and Functions of different Cooking Methods and Equipment's
• Culinary expertise with respect to regions / cities being managed
• Possess detailed skills and knowledge of Indian, Oriental and world cuisine
• Knowledge of Food Safety and Food Quality fundamentals.
• Knowledge in Kitchen -Total Cost Management and Microsoft Excel & Word.
• Knowledge of portions, signs, nutritional value, presentation, aroma etc.
• Knowledge of Kitchen layout, and designJob Specification
• Education Qualification : Graduate / 3 year Diploma in Hotel Management from Govt. Recognised Institute
• Experience : Minimum 5+ years of experience in the QSR / Catering Companies "