Chef Consultant – Healthy Cuisine Specialist

Madcherry Hospitality
Navi Mumbai, Maharashtra

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Job details

Freelance

Qualifications

Nutrition
Photography
Multilingual
Word processing
Cooking
Cost control
Master's degree
Culinary Arts
Content creation
Bachelor's degree
HACCP
POS
Kitchen management
Budgeting
Chef
Diploma
Leadership
Restaurant experience
Communication skills
Marketing
Kitchen experience
Time management

Full job description

Job Title: Chef Consultant – Healthy Cuisine Specialist)

Higher level position

Job Brief:

We are seeking a passionate and innovative chef consultant specialist in healthy cuisine to help elevate our culinary offerings.
This role focuses on developing wholesome, nutritious, and delicious menu items while aligning with wellness trends, dietary restrictions, and sustainability goals.
The ideal candidate brings deep culinary expertise and a health conscious mindset to support our brand in delivering exceptional dining experiences.

Job Type:

Annual contract
Project based

Type of Company: Hospitality Industry

Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

Indian cuisine
Continental cuisine
Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc.
Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
Fresh juice, mock-tails, Smoothies, shakes, frappe, etc.
Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc.

Work mode:

On site
Hybrid

Work Location:

Pawne, MIDC, Navi Mumbai

Note:

Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Meeting Location:

MBP, Mahape, Navi Mumbai
Vikhroli, Mumbai

Shift Timings:

06.00 AM to 06.00 PM
06.00 PM to 06.00 AM
No fixed working hours

Working:

As per projects
As and when required

Experience:

Minimum – Experience of 06 years as chef consultant
Should have a handful of experience into healthy cuisine (no white), Indian & Tandoor cuisine.

Note:

Candidate having relevant experience of bulk cooking for healthy Indian, Jain, Vegan cuisine in kitchen & production department would be considered.

Salary slab:

Open for discussion.

Note:

Candidates applying for the above post should be compulsory target oriented.
Candidates applying for the above post should be willing to relocate at the required destination.
Candidates can be relocated to other cities, states, countries, etc.
Food will be provide during duty hours
Accommodation will be compensated (as per situation, if required).
Candidates applying for the above post should have their own laptop, good internet connection.

Education qualification:

Degree or diploma in Culinary science, Culinary arts or related certificate
BHM – Bachelor of Hotel Management

Job Description:

A chef consultant is a culinary expert who provides professional advice and guidance to restaurants, hotels, central kitchen, and food service operations.
The role involves standardising of recipe, creating SOP’s, help in recruitment, training and development, improving food quality, optimising kitchen operations, creating or refining menus, and ensuring the culinary team adheres to industry standards.
If you are passionate about the restaurant industry and have previous kitchen experience, then we want to hear from you.
The ideal candidate for this position is creative, enthusiastic and passionate about healthy food.
Those with previous industry experience and knowledge of healthy cuisine, multi cuisine (Indian & Tandoor) are encouraged to apply.

Duties & Responsibilities

Menu development & Nutrition:

Create or revamp menus with a focus on balanced, nutrient rich, and health conscious dishes (e.g., plant based, low calorie, gluten free, keto, etc.)
Ensure flavour is not compromised while meeting dietary goals and nutritional standards.
A flavourful, innovative, and nutritionally balanced menu that is 100% vegetarian, with dedicated jain and vegan options.
Collaborate with nutritionists or dietitian as needed. Design, revise, or optimise menus based on target market, cuisine type, seasonal ingredients, and cost considerations.
Ensure compliance with jain dietary rules (e.g., no root vegetables, no onion, garlic) while maintaining taste and variety.
Develop seasonal and sustainable dishes using clean, whole ingredients.

Culinary Innovation:

Research and incorporate emerging health food trends, superfoods, and clean label ingredients.Introduce new prepration methods to preserve nutrients (e.g. steaming, sous vide, raw cuisine)

Kitchen operations & Staff training & SOP’s:

Train culinary staff on healthy cooking techniques, portion control, and presentation.
Train kitchen staff on new recipes, plating techniques, food safety, and preparation methods.
Train kitchen staff in jain and vegan cooking practices, food separation protocols, and safe handling procedures.
Improve kitchen workflows for efficient preparation of health forward meals.
Assess kitchen workflows and suggest improvements in equipment layout, prep schedules, and staff utilisation.
Develop SOP’s for cross contamination prevention, ingredient storage, and cooking techniques aligned with jain and vegan guidelines.

Ingredient sourcing:

Recommend sustainable, organic, and locally sourced ingredients with brand’s mission.
Build relationships with health conscious suppliers.
Recommend trusted suppliers for organic, jain certified, and vegan ingredients.
Advise on kitchen layout, equipment selection, and workflow optimisation for efficient plant based operations.
Introduce prep methods that preserve nutrients and align with natural, satvic principles.

Quality control:

Ensure high standards of food quality, presentation, and hygiene are maintained consistently.

Cost Management:

Advise on portion control, inventory management, and supplier selection to reduce waste and improve profitability.
Support inventory planning and cost management strategies to maintain quality and profitability.

Concept development:

Assist in developing new restaurant concepts or rebranding existing ones, including cuisine selection, kitchen setup, and operational strategy.

Compliance & Safety standards:

Ensure adherence to food safety regulations and any relevant dietary certifications (e.g. vegan, allergen free, gluten free).
Maintain high standards of cleanliness and kitchen hygiene.
Ensure that all food safety regulations and health codes are met or exceeded.

Market research:

Analyse food trends, competitor offerings, and customer preferences to keep the establishment current and competitive.

Attention to Detail:

A chef needs to be precise in ordering food products, measuring the ingredients or figuring out what time to cook certain food items.

Passion:

A great chef has to be passionate about food and cooking.
They have to genuinely enjoy the whole process of procuring, preparing, cooking and serving food and have to be able to design menus too.

Brand Development:

Contribute to the café’s unique identity through signature dishes, plating styles, and storytelling around ingredients.
Stay updated with global vegan and spiritual food trends to keep offerings relevant and exciting.

Requirements & Qualifications

Key Skills:

Proven experience as a Head Chef, Executive Chef, or Culinary Consultant with a focus on healthy or specialty cuisine, preferably in vegetarian, Jain, or vegan establishments.
Deep understanding of Jain dietary rules and vegan ethical standards.
Creative flair for plant-based and sattvic cuisine.
Familiarity with sustainable practices and dietary trends (vegan, gluten-free, etc.).
Experience launching new food ventures or pop-up restaurants.
Multilingual ability, depending on location or clientele.
Knowledge of restaurant POS systems and kitchen management software.
Strong knowledge of plant-based, whole food, or functional food recipes.
Strong knowledge of various cuisines and cooking techniques.
Ability to analyse food costs and maintain profitability without sacrificing quality.
Excellent leadership, communication, and organisational skills.
Experience in restaurant operations, budgeting, and cost control.
Flexibility to work on-site or remotely, depending on client needs.
Strong leadership and training skills.
Great cooking skills and attention to detail.
Leadership and management skills.
The ability to manage a budget and keep accurate records.
Good organisation and communication skills.
The ability to work under pressure.
The ability to inspire others and help them develop
Proven experience as Head Chef
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimised kitchen processes
Must be able to multi-task and take instruction from many sources.

Bonus Skills:

Certification in Nutrition or Health Coaching.
Familiarity with food labeling, allergen management, or calorie count regulations.
Experience with wellness brands, spas, yoga retreats, Ayurvedic kitchens. or health-focused cafes/restaurants.
Basic understanding of nutrition, food allergies, and dietary balance.
Knowledge of Ayurvedic or satvic cooking styles is a plus.
Social media or content creation background to support brand visibility.
Food photography skills to support marketing.

Core Skills:

Strong interpersonal skills
Positive attitude.
Target oriented
Presentable Personality
Marketing skills
Communication skills
Relationship building skills
Multitasking skills
Time management skills
Listening skills
leadership skills.
Stress management
Patience
Dexterity
Enthusiasm.
Trustworthiness.
Creativity.
Discipline.
Respectfulness.
Determination.
Dedication.
Stamina: An essential quality of a true chef is stamina.
Creative & innovative thinker & planner.

Management Skills:

Ability to work both independently & as an active member of a team.
Able to prioritise, & manage time efficiently.
Managing different projects simultaneously & working with strict deadlines.
Self-motivated & self-directed.

Educational Requirements:

Degree in Culinary science, Culinary arts or related certificate (e.g., ServSafe, HACCP) or equivalent experience with an understanding of nutrition and dietary trends.
Credentials in health and safety training
Diploma, computers, word processing and spreadsheet certification (would be added benefits).
Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.

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