Executive Head Chef

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 strong 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.

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

Benefits:

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

Work Location: In person