People Combine Hospitality is seeking for an experienced Corporate Chef to elevate our casual dine-in restaurant portfolio. The ideal candidate must possess profound expertise in authentic South Indian cuisine combined with a strong track record in casual dining operations. You will lead menu innovation, standardize kitchen workflows, and ensure high-volume consistency across all locations.
Core Responsibilities: -
- Menu Innovation: Create high-quality, high-velocity South Indian menus tailored for casual dine-in guests, balancing traditional flavours with modern presentation.
- Kitchen Standardisation: Develop explicit Standard Operating Procedures (SOPs), recipe cards, and portion control metrics for consistency across multi-unit casual dining outlets.
- Operational Efficiency: Optimize kitchen layouts and ticket times (TAT) to match the fast-paced nature of a busy casual dining restaurant.
- Quality & Audits: Conduct regular site visits to monitor food execution, kitchen hygiene, and strict adherence to standardized recipes.
- Vendor & Ingredient Sourcing: Work with procurement to source authentic regional South Indian spices, grains, and fresh ingredients efficiently.
- Staff Training: Train, upskill, and mentor kitchen teams on specialized regional techniques, including authentic grinding, fermentation, and spice blending.
Job Requirements: -
- Culinary Experience: 14–17 years of commercial kitchen experience, with a minimum of 3 years as a corporate chef role experience.
- South Indian Base: Absolute mastery over diverse South Indian culinary traditions (including Tamil, Kerala, Andhra, Telangana, and Karnataka cuisines).
- High-Volume Management: Proven capability in managing high-footfall restaurants, central kitchens, or busy casual dining formats.
- Financial Acumen: Strong skills in menu costing, yield analysis, waste management, and maintaining profitable food cost percentages.
- Education: Degree or Diploma in Culinary Arts, Hotel Management, or equivalent practical experience.
Location & Compensation
- Work Location: Corporate Office, Mokila, Shankarpally, Hyderabad. (Requires travel to various restaurant outlets for audits and training).
- Salary: Salary will be provided based on experience and performance in the interview.
Key Performance Indicators (KPIs)
- Maintenance of optimal table turnaround times and low ticket times.
- Food cost containment within the agreed casual dining budget targets.
- High customer satisfaction and consistency scores in food audits.
- Successful, timely rollout of seasonal or promotional South Indian menus.
Pay: ₹120,000.00 - ₹170,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid time off
- Provident Fund
Work Location: In person
