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.