Job Description – Corporate Chef (Catering & Hospitality Services)
Job Title
Corporate Chef
Department
Operations / Culinary
Reports To
Chief Operating Officer / Director of Operations / Managing Director
Job Purpose
The Corporate Chef is responsible for leading the culinary operations across all catering units and central kitchens. The role ensures consistent food quality, menu innovation, food safety compliance, cost optimization, operational excellence, and customer satisfaction. The Corporate Chef works closely with operations, procurement, quality assurance, and business development teams to deliver high-quality catering services across corporate, industrial, institutional, healthcare, education, and event catering segments.
Key Responsibilities
Culinary Leadership
- Provide strategic leadership and direction to Executive Chefs, Unit Chefs, Kitchen Managers, and culinary teams across all locations.
- Establish and maintain standardized recipes, cooking methods, portion sizes, and presentation standards.
- Drive consistency in food quality, taste, and service across all catering operations.
- Conduct regular kitchen audits and operational reviews to ensure adherence to company standards.
Menu Planning & Product Development
- Design and develop innovative, nutritious, and cost-effective menus for diverse client segments.
- Introduce seasonal menus and special promotional offerings.
- Customize menus to meet client requirements, dietary preferences, cultural needs, and nutritional guidelines.
- Standardize recipes with clear specifications and yield calculations.
Food Cost & Budget Management
- Monitor food cost percentages and implement measures to improve profitability.
- Collaborate with the Procurement team to optimize ingredient sourcing and reduce food costs.
- Analyze food consumption trends and identify opportunities to minimize waste.
- Ensure efficient utilization of raw materials while maintaining quality standards.
Quality Assurance & Food Safety
- Ensure compliance with all food safety, hygiene, sanitation, and quality standards.
- Implement and monitor HACCP-based food safety practices and standard operating procedures.
- Conduct regular quality inspections and corrective actions where required.
- Ensure compliance with applicable regulatory requirements and client standards.
Operational Excellence
- Support kitchen operations during new project mobilizations and large-scale catering events.
- Develop and implement culinary SOPs, production schedules, and workflow improvements.
- Monitor kitchen productivity and operational efficiency.
- Ensure proper utilization and maintenance of kitchen equipment.
Training & Team Development
- Recruit, mentor, coach, and develop culinary talent across all locations.
- Conduct regular culinary training programs on cooking techniques, food safety, presentation, and customer expectations.
- Build succession plans for key culinary positions.
- Foster a culture of teamwork, innovation, accountability, and continuous improvement.
Client & Business Support
- Participate in client meetings, food presentations, and menu tastings.
- Support the Business Development team during client pitches and proposal development.
- Address client feedback related to food quality and implement continuous improvements.
- Develop culinary solutions for new business opportunities and contract mobilization.
Procurement & Vendor Collaboration
- Work closely with the Procurement team to approve food specifications and supplier selection.
- Evaluate new ingredients, products, and equipment.
- Monitor ingredient quality and recommend suitable alternatives when necessary.
Reporting & Performance Management
- Review operational performance reports, food cost reports, quality audit findings, and customer feedback.
- Develop action plans to improve culinary performance across all business units.
- Present periodic reports and recommendations to senior management.
Qualifications
- Degree or Diploma in Culinary Arts, Hotel Management, Hospitality Management, or a related discipline.
- Professional culinary certifications are an advantage.
- Certification in Food Safety or HACCP is preferred.
Experience
- 12–15 years of progressive culinary experience, with at least 5 years in a senior leadership role within catering, central kitchen operations, industrial catering, institutional catering, healthcare catering, airline catering, or large-scale food service operations.
- Proven experience managing multi-site culinary operations.
Knowledge & Skills
- Strong expertise in large-scale food production and catering operations.
- In-depth knowledge of food safety regulations, HACCP, hygiene, and sanitation standards.
- Menu engineering and recipe standardization.
- Food cost control and budget management.
- Production planning and inventory optimization.
- Strong leadership, coaching, and people management skills.
- Excellent communication, interpersonal, and client management abilities.
- Analytical and problem-solving skills.
- Proficiency in Microsoft Office and ERP or food production management systems.
Key Performance Indicators (KPIs)
- Customer satisfaction with food quality.
- Food cost percentage versus budget.
- Gross margin achievement.
- Recipe and menu standardization compliance.
- Food safety audit scores.
- Kitchen hygiene and regulatory compliance.
- Reduction in food waste.
- Employee training completion and team retention.
- Client retention and positive feedback.
- Successful launch of new menus and culinary initiatives.
Core Competencies
- Culinary Excellence
- Strategic Leadership
- Menu Innovation
- Food Cost Management
- Food Safety & Compliance
- Quality Assurance
- Operational Planning
- Client Relationship Management
- Team Development
- Commercial Awareness
- Decision Making
- Continuous Improvement
- Communication & Collaboration
Working Conditions
- Full-time leadership role with frequent travel to catering units, central kitchens, client sites, and project locations.
- Availability to support major events, business reviews, audits, and new project mobilizations as required.
Pay: ₹50,000.00 - ₹70,000.00 per month
Work Location: In person
