Job for Head Chef

Job Description:

Job Summary: Lead culinary development, product innovation, Responsible for new product R&D, upgrading existing product quality, standardization of recipes, operational execution, training, and ensuring profitability through product and operational improvements. Role and Responsibilities: New Product Development (NPD): End-to-end responsibility for developing products for the new brand including: Product research and recipe development. Standardization of recipes with cost control. Ensuring product suitability for new brand models (easy execution, minimal wastage). Benchmark products against market competitors and create unique, differentiated offerings. Create standard recipe cards, SOPs, and training modules for each product. Upgradation of Existing Brand (Naadbramha Idli): Audit existing products and recommend improvements in taste, quality, presentation, and cost-effectiveness. Upgrade recipes and operational processes where required. Franchise Kitchen & Operations Standardization: Develop kitchen setup plans, workflow processes, and machinery guidelines for the new and existing brands. Create operations SOPs for product preparation, storage, wastage management, and service standards. Regularly visit outlets to audit food quality, kitchen hygiene, and staff efficiency. Costing & Profitability Control: Finalize raw material requirements, vendors, and pricing structures in collaboration with purchase team. Maintain ideal cost-to-sale ratio for each product, ensuring profit margins for both company and franchisees. Regular analysis of food costs, wastage reports, and operational efficiency. Team Leadership & Training: Train internal kitchen teams, franchise outlet staff, and QC teams on product preparation, portioning, and quality standards. Conduct train-the-trainer programs to build in-house trainers. Lead the hiring and training of kitchen staff for company-owned outlets. Quality Control & Food Audits: Create audit checklists for franchise outlets focusing on food preparation, storage, hygiene, and service quality. Work closely with the Quality Control team to improve product performance in the market. Address food-related complaints or quality issues with immediate corrective actions. Menu Engineering & Sales Strategy: Design and recommend menu combinations, meal boxes, combos, and festive offerings for better sales. Contribute pricing strategy, upselling training, and menu innovations aligned with market trends. Coordinate with marketing team for product launches, campaigns, and promotions. Cross-Department Coordination: Work closely with franchise support, logistics, operations, purchase, and marketing teams. Ensure smooth new product rollout at outlet level and operational adaptation of new recipes. Participate in strategy planning for brand growth and outlet profitability. Key Skills Required: Strong culinary knowledge and product R&D skills. Knowledge of quick service restaurant (QSR) operations. Expertise in kitchen planning and SOP creation. Strong sense of cost control and profitability management. Team leadership and multi-department coordination. Excellent training and communication skills. Problem-solving approach with a focus on operational excellence. Skills & Qualifications: Educational Qualifications: Diploma/Degree in Hotel Management or Culinary Arts preferred. - 7+ years' experience in food production/QSR industry with a minimum of 3 years in leadership role. - Experience in product development, franchise operations, and multi-brand handling preferred. Experience in Domain: Hospitality, Restaurants & QSR. Strong understanding of Product Development & Menu engineering. Working Hours / Days: - 9 Hours – 6 Days Employment Type: Full-Time

Work Details

• Salary Offering: Rs.35000 -40000
• Experience: 7 Years

Facilities:

Address

Naadbramha Services (Restaurant),

Naadbramha Services India Pvt. Ltd., Office No. 34 to 40, C wing, 3rd floor, K.K market, Dhankawadi, Pune 411043.,
Pune-Maharashtra

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