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Swiggy

Compare

3.8

based on 4.1k Reviews

Video summary

212 Swiggy Jobs

Vendor Development Chef

Swiggy

3.8

based on 4.1k Reviews

5-8 years

Kolkata

1 vacancy

Vendor Development Chef

Swiggy

posted 2mon ago

Job Role Insights

Flexible timing

Key skills for the job

Hotel Management SCM Auditing Procurement Hospitality Catering

+ 3 more

Job Description

Vendor Development Chef

Responsibilities :

Role: Executive Sous Chef / Chef De Cuisine

Industry Type: Hotels & Restaurants

Department: Food , Beverage & Hospitality

Employment Type: Full Time, Permanent

Role Category: Kitchen / F&B Production

Role & Responsibilities:

Initiate action plans to achieve best in class Food Quality, Food Safety, Prep Time and Order to Delivery time e.g. Ensure dishes at every unit are ready within 30-35 minutes.

Guide in development of high culinary standards in terms of Food Quality, Food Safety and Operation process, and aid in maintaining these standards.

Create and maintain SOPs to ensure smooth operations.

Interact with the business team for pricing, description as well as for the pictures of the dishes.

Coordinate with the Innovation and Business teams to innovate and develop products and processes that help promote the Brand recognition.

Work towards process simplification for existing and upcoming products while keeping in mind the brand scalability and Labour efficiency.

Periodically conduct audits at different units in order to check the quality of food and the hygiene of the unit, examine the audit reports and take corrective / preventive actions wherever required to close the audit findings.

Innovate and Implement new ideas to keep the Costs within the Budget.

Research and be aware of the variety of substitutes and seasonal ingredients available to achieve efficiency in the food cost.

Work with external vendors for outsourced products to simplify the work processes and improve cost efficiency.

Liaise with Finance to validate the pricing of dishes e.g. ensure the price per dish is in the defined range.

Ensure effective utilisation of the Culinary staff & Apprentices by providing training and optimum scheduling thus keeping labour costs aligned to the budget.

Drive the expansion of existing brands as well as initiate the growth of a new brand through analysis of the market study.

Liaise with the Finance, Project and City Teams for new locations to finalize on the budgets, layout for the new kitchen, kitchen set-up, smooth opening of the unit and ensure adequate training to the staff thus guaranteeing smooth operations.

Be aware of market trends and identify areas where Swiggy can be a market leader.

Identify and evaluate vendors for procurement of various ingredients like sauces etc. before onboarding them.

Interact with the Business team & Innovation Kitchen team for Menu / Category development and implementation.

Liaise with the HR team for manpower planning, staffing, staff well-being, performance evaluation and training needs of the team.

Work closely with the Finance and operations team, SCM and Vendors Partners on cost and maintenance related issues.

Preferred candidate profile

Knowledge and Functions of different Cooking Methods and Equipments
Culinary expertise with respect to regions / cities being managed
Possess detailed skills and knowledge of Indian, Oriental and world cuisine
Knowledge of Food Safety and Food Quality fundamentals.
Knowledge in Kitchen -Total Cost Management and Microsoft Excel & Word.
Knowledge of portions, signs, nutritional value, presentation, aroma etc.
Knowledge of Kitchen layout, and design

Job Specification

Education Qualification: Graduate/ 3 year Diploma in Hotel Management from Govt. Recognised Institute
Experience: Minimum 5+ years of experience in the QSR / Catering Companies

Employment Type: Full Time, Permanent

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