Corporate Chef

Job Title: Corporate Chef Multi Site Operations (Recommended)

Good for industrial / institutional food service companies

Location: Chennai CTC: Up to 20 LPA Department: Kitchen / F&B Production

Role Overview:

Lead and standardize culinary operations across institutional, industrial, and retail food service units. Drive menu innovation, ensure food quality consistency, optimize food costs, and build strong culinary teams across multiple locations.

Key Responsibilities:

• Standardize culinary operations across multiple kitchens.
• Develop and implement menus, recipes, and SOPs.
• Ensure consistent food quality, taste, presentation, and portion control.
• Design cost-effective and innovative menus for large-scale operations.
• Monitor food cost, wastage, and production efficiency.
• Conduct kitchen audits and quality checks across sites.
• Ensure food safety, hygiene, and regulatory compliance.
• Train, mentor, and develop kitchen teams.
• Support client presentations, tastings, and new business initiatives.

Key Requirements:

• 1015+ years in institutional / industrial / large-scale food service.
• Expertise in menu engineering, food cost control, and multi-site kitchen management.
• Strong leadership, team development, and operational management skills.
• Knowledge of food safety and hygiene standards.