Corporate Chef
- Stanza Living
- 10 - 20 years
- Noida, Gurugram
- 7 months ago
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Job Description
RESPONSIBILITIES
- Oversee and manage culinary operations ensuring consistent food quality, hygiene.
- Drive cost-efficiency initiatives while maintaining premium quality standards, managing food costs, inventory and wastage
- Hold full Profit & Loss (P&L) responsibility for culinary operations, driving revenue opportunities while managing costs, inventory, and resource allocation effectively
- Lead, train, and mentor culinary staff, promoting a culture of teamwork, innovation, and continuous improvement
- Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality
- Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens.
- Lead the commissioning and opening of new kitchens across various locations, working closely with projects, procurement, and operational teams to plan layouts, equipment needs, and staffing
- Collaborate with management and finance teams to develop and manage Capex (Capital Expenditure) plans for new kitchens and upgrades
- REQUIREMENTS
Minimum 10 years of experience in large-scale food operations, preferably in institutional catering. - Strong leadership, process management, and the ability to work in a fast-paced environment
- Demonstrated experience managing P&L accounts and financial performance within culinary operations
- Strong problem-solving skills with a user-first approach
- Ability to lead in a fast-paced, high-growth environment
- Self-motivated, energetic, and strong team leadership qualities
Job Classification
Industry: MiscellaneousFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Executive ChefEmployement Type: Full timeContact Details:
Company: Stanza LivingLocation(s): Noida, Gurugram+ View Contact
Keyskills: Kitchen Management Pnl Management Multi Cuisine Menu Planning Culinary Operations Cost Optimization Food Costing Wastage Control
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