Chef Manager/Deputy Manager (FMCG Food Industry)International Business

Job Description: Chef Manager/Deputy Manager (FMCG Food Industry)

Location: Ahmedabad-Corporate Office
Position: Manager/Deputy Manager – Chef

Reporting to: President- International Business

Job Summary:

The Manager/Deputy Manager - Chef will be responsible for leading in the development, execution, and refinement of high-quality food products in the FMCG Food Industry. This role will require a combination of culinary expertise, innovation, and strong leadership to ensure the creation of delicious, cost-effective, and consumer-preferred products. The Chef will collaborate with the technical team to drive product excellence, ensure compliance with food safety standards, and manage the culinary processes from ideation to sensory trials of commercial production.

Key Responsibilities:

• Lead the culinary team in developing new food products, ensuring innovation and creativity while maintaining quality and consistency.
• Stay ahead of culinary trends and consumer preferences, integrating them into the product development process.
• Oversee the formulation of recipes, ensuring they meet taste, texture & nutritional.
• Assist in organising product tasting by forming a tasting panel.
• Ensure timely, through random audits, the compliance of products in the market are as per approved standards.
• Ensure all food products meet stringent quality standards, with attention to flavor, texture, and appearance.
• Implement rigorous quality control measures during product testing, ensuring consistency in large-scale production.
• Coordinate with the quality assurance team to conduct regular checks and audits to uphold the highest culinary standards.
• Maintain strong relationships with vendors to ensure timely delivery and quality of raw materials.
• Evaluate and recommend new ingredients, technologies, and trends to enhance product offerings.
• Work closely with the R&D, Marketing, and Production teams to ensure smooth transitions from product concept to final product.
• Assist in aligning product development with branding and marketing suggestions, ensuring that culinary innovation meets market needs.
• Provide culinary insights to the Management to support product positioning and consumer engagement.
• Ensure all products comply with local and international food safety regulations, including food labelling and certifications.
• Oversee the application of food safety protocols in the kitchen and production environments to avoid contamination and ensure hygiene.
• Keep up-to-date with regulatory changes and food industry standards to maintain compliance.
• Document recipes, production processes, and any modifications for future reference and consistency.
• Provide regular updates to senior management on product development progress, quality assessments, and team performance.

Desired Candidate Profile:

• Education: Degree or diploma Bachelor of Hotel Management (BHM), Bachelor of Catering Technology, and Culinary Arts (BCTCA) or a related field.

• Experience:
• Minimum 10-15 years of experience in a culinary role, with at least 5 years at a senior level in the FMCG food industry or food production environment.

Salary -Open for discussion

Bond -3 Years as per company policy

Interested candidates having exposure in FMCG food processing or handling food processing as a Chef with the above said requirements can send their resume on vqthr@vadilalgroup.com