City Chef

Key Responsibilities

1. Culinary & Kitchen Operations

• Oversee kitchen operations across all outlets in the assigned city.
• Ensure food is prepared strictly as per standard recipes, SOPs and portion specifications.
• Maintain consistency in taste, quality, portion size and presentation across outlets.
• Conduct regular outlet visits and kitchen audits.
• Identify operational gaps and implement corrective actions.
• Ensure smooth kitchen operations during peak business hours.

2. Food Quality & Recipe Compliance

• Ensure adherence to approved recipes and preparation methods.
• Conduct regular quality checks of raw materials and finished products.
• Monitor consistency of taste and product quality across all outlets.
• Support implementation of new products and menu changes.
• Provide feedback to the R&D/Culinary team based on outlet-level observations.
• Ensure proper recipe cards and SOPs are followed.

3. Food Cost & Wastage Control

• Monitor and control food cost across city outlets.
• Ensure proper portion control and yield management.
• Identify reasons for excess food consumption and wastage.
• Implement measures to reduce food wastage.
• Monitor variance between theoretical and actual consumption.
• Coordinate with Stores, Procurement and Operations teams for effective inventory management.

4. Team Management & Training

• Train and develop Chefs, CDPs, Commis and kitchen staff.
• Conduct regular training on recipes, cooking techniques, hygiene and SOPs.
• Evaluate kitchen team performance and identify skill gaps.
• Ensure adequate manpower deployment across outlets.
• Build a strong culinary team and improve kitchen productivity.

5. Hygiene & Food Safety

• Ensure strict compliance with food safety, hygiene and sanitation standards.
• Conduct regular kitchen hygiene audits.
• Ensure proper food storage, temperature control, FIFO/FEFO and handling practices.
• Ensure kitchen equipment and workstations are maintained properly.
• Coordinate with QA/Operations teams during audits and corrective actions.

6. Inventory & Kitchen Equipment

• Monitor availability and quality of key raw materials.
• Coordinate with Stores and Procurement for stock requirements.
• Ensure proper storage and handling of ingredients.
• Monitor kitchen equipment condition and report breakdowns.
• Ensure optimum utilization of kitchen equipment and resources.

7. New Product Development

• Support trials and implementation of new products.
• Train outlet teams before new product launches.
• Ensure successful rollout of new recipes across the city.
• Provide feedback on product feasibility, preparation time and operational challenges.

8. Reporting & Performance Monitoring

• Prepare regular culinary and kitchen performance reports.
• Track food cost, wastage, quality issues and recipe compliance.
• Highlight operational challenges and recommend corrective measures.
• Coordinate with Operations, QA, Procurement, Training and R&D teams.