Corporate Executive Chef

Job Title : Executive Corporate Chef Location :

Pune, Maharashtra, India Experience :

10–12 Years Industry :

Food & Beverage (F&B) / Hospitality

Position Overview We are seeking an innovative and experienced Executive Corporate Chef to lead culinary operations across multiple outlets. This role demands a visionary leader adept at menu development, kitchen management, staff training, and upholding the highest standards in food quality and presentation. The ideal candidate will possess a deep understanding of current food trends, cost control, and operational efficiency.

Key Responsibilities Culinary Leadership & Innovation Develop and execute innovative menus that align with the brand’s identity and customer preferences. Research industry trends and incorporate new techniques and ingredients into the culinary offerings. Ensure consistency in food quality, presentation, and taste across all outlets. Operational Management Oversee multiple kitchens, ensuring smooth operations and adherence to standard operating procedures (SOPs). Implement cost-effective strategies for food procurement, inventory management, and waste reduction. Ensure compliance with health, safety, and hygiene regulations across all locations. Team Development Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement. Develop and enforce SOPs for kitchen operations. Work closely with the management team to achieve business goals and customer satisfaction. Collaboration & Communication Collaborate with the marketing team to develop promotional food events and seasonal menus. Establish and maintain strong relationships with suppliers and vendors. Communicate effectively with all stakeholders to ensure alignment of culinary initiatives with business objectives. Key Requirements Experience : Proven experience as an Executive Chef or Corporate Chef in the F&B / hospitality industry. Leadership : Strong leadership skills with the ability to manage multiple kitchen teams. Expertise : Expertise in menu engineering, food costing, and kitchen operations. Culinary Knowledge : Excellent understanding of international and local cuisines. Business Acumen : Strong business acumen with experience in budgeting and cost control. Innovation : Ability to innovate and adapt to changing food trends. Education : Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.