Corporate Chef
Moustache · F&B Leadership
? Pan-India · 15+ Properties
Location
? F&B / Culinary Operations
Department
? Full-Time · Senior Level
Role Type
✈️ Multi-State · Required
Travel
" Surprise and Spoil the Guest through Unreasonable Hospitality "
Food sits right at the heart of this vision. We are looking for a Corporate Chef who can build kitchen systems that scale across 15+ properties, lead teams that deliver consistently, and bring the commercial discipline that keeps our food programme both memorable and profitable.
If you love travel, believe in community, and can lead a kitchen as confidently as you navigate a spreadsheet — this role was made for you.
Where You Will Operate
15+ properties across India's top destinations, with more in the pipeline.
Jaipur · Udaipur · Rishikesh · Goa
Gokarna · McLeodganj · Ranthambore
Jawai · Mussoorie · Nainital · Koksar
15+ Properties · Growing Rapidly
Culinary Vision & Menu Development
– Design and evolve menus that reflect Moustache's brand — travel-inspired, locally rooted, consistently exciting.
– Ensure food quality, presentation, and consistency across all hostel, hotel, resort, and Luxuria properties.
– Stay ahead of culinary trends and introduce innovative dishes that enhance the guest experience without inflating costs.
– Lead and oversee all special dining events, community meals, and curated culinary programmes.
Kitchen Operations & Process Excellence
– Conduct in-depth analysis of kitchen workflows across all locations to identify and eliminate areas of financial and operational leakage.
– Develop and implement detailed SOPs for every kitchen function — from prep to plating to closing — and ensure adoption across properties.
– Create comprehensive master recipes and sub-recipes with precise yield, costing, and plating standards for uniform execution.
– Design and oversee robust inventory control systems including stock audits, par-level setting, and systematic waste reduction.
People Development & Training
– Build, mentor, and upskill kitchen teams across multiple locations to deliver Moustache's culinary standards.
– Produce clear, practical training documents and roll out SOPs through structured onboarding and ongoing coaching.
– Conduct regular quality control audits and food safety inspections across all properties.
Commercial & Stakeholder Management
– Proactively identify, evaluate, and finalise vendors who bring quality standardisation and competitive pricing.
– Negotiate supplier contracts and build long-term partnerships that reduce procurement costs without compromising standards.
– Collaborate closely with location management teams and corporate departments — Finance, HR, Marketing, and Operations.
– Monitor food costs, track against budgets, and contribute to P&L decision-making with data-backed insights.
– Use MS Excel, MS Word, and web-based F&B tools to manage reporting, documentation, cost modelling, and operational dashboards.
Education & Culinary Experience
– Minimum 10 years of overall experience working in professional kitchens across diverse formats and cuisines.
– At least 3 years in a corporate culinary role — managing multi-unit or multi-location F&B operations.
– Formal culinary education from a recognised culinary institute.
– Proven track record working across multiple property types — hostels, hotels, resorts, or large-format F&B operations.
– Deep knowledge of food safety regulations, hygiene standards, and kitchen sanitation best practices.
– Experience managing culinary operations across geographically dispersed locations is a strong advantage.
Technical & Digital Proficiency
– Tech-savvy with strong command of MS Excel for costing models, inventory tracking, and operational reporting.
– Proficient in MS Word for documentation, recipe manuals, and SOP authoring.
– Comfortable with web-based hospitality and F&B management applications.
– Able to interpret operational and financial data and translate findings into clear, actionable strategies.
Leadership & Personal Qualities
– A natural leader who is equally effective on the ground with kitchen teams and in the boardroom with senior stakeholders.
– Strong communicator who can work cross-functionally across diverse, multi-city teams.
– Commercially driven — quick to identify inefficiencies, cost leakages, and growth opportunities.
– Passionate about hospitality, travel, and the kind of food that creates memories for guests.
– High energy, proactive, and comfortable operating in a fast-growing, ever-evolving organisation.
REPORTING & TEAM STRUCTURE
Reporting To
– This position reports directly to the Director — Operations. You will work in close alignment with the operations leadership to drive the food vision across all Moustache properties.
Team
– Starts as an individual contributor role — building culinary standards, systems, and SOPs from the ground up.
– A dedicated F&B team will be structured around this role as the organisation scales.
Application Requirement — 30-60-90 Day Plan
– Applicants must submit a 1-page 30-60-90 Day Plan outlining key priorities and deliverables for their first three months.
– This is a mandatory part of the screening process.
Join the Moustache Family
Trusted by 2 Million+ Travellers · 15+ Properties Across India · Many More Coming Soon
India Hostels Pvt. Ltd. | [email protected] | moustachescapes.com
