Corporate Executive Chef | Bakery Pastry | Delhi & Mumbai

Roles and Responsibilities

• Manage kitchen operations, including menu planning, food costing, and inventory management.
• Collaborate with base kitchen operations team to ensure efficient food preparation and presentation.
• Develop recipes and menus for bakery products and pastries ensuring quality, cost control, and customer satisfaction.
• Oversee pre-opening projects from conceptualization to launch, including menu development, labor control, P&L management, and forecasting.
• Manage inventory levels to minimize waste and optimize stockroom organization.
• Ensure effective labor control through team management and P&L optimization.
• Conduct budgeting and forecasting for restaurants or QSR outlets.
• Provide training sessions on recipe development, menu costing, budgeting, forecasting, and inventory management.

Desired Candidate Profile

• Min 2-4 years of experience in similar role of corporate executive chef with expertise in base kitchen operation, menu development, menu costing, budgeting, forecasting, labor control, P&L management.
• Bachelor's degree in Hotel Management (BHM) or related field; additional certifications like IHM or other specializations preferred.
• Proven track record of success in managing multiple restaurant locations simultaneously.
• Pre-opening expert from Restaurant/QSR/Hotel industry.