Role Summary
The Chef Manager will be responsible for end-to-end kitchen operations at Food Whisperer, ensuring consistent food quality, cost control, hygiene compliance, and team management. The role combines hands-on cooking expertise with strong operational and people-management skills to support scaling and daily efficiency.
Key Responsibilities
Kitchen Operations & Food Quality
- Plan, prepare, and oversee daily kitchen production as per Food Whisperer standards
- Ensure consistency in taste, presentation, portioning, and plating
- Develop, standardize, and update recipes, SOPs, and kitchen processes
- Monitor food quality during prep, service, and dispatch
Cost Control & Inventory
- Manage food cost, wastage control, and yield optimization
- Plan procurement, vendor coordination, and raw material forecasting
- Maintain inventory, stock rotation (FIFO), and daily consumption reports
- Support menu costing and margin improvement initiatives
Team Management
- Lead, train, and supervise chefs, commis, and kitchen staff
- Prepare duty rosters, manage attendance, and ensure adequate staffing
- Conduct on-the-job training and skill development
- Maintain discipline, motivation, and a high-performance kitchen culture
Hygiene, Safety & Compliance
- Ensure strict adherence to FSSAI, food safety, and hygiene standards
- Maintain cleanliness, sanitation, and pest-control practices
- Conduct regular audits and corrective actions
- Ensure compliance with local health and safety regulations
Coordination & Reporting
- Coordinate with operations, procurement, and service teams
- Handle customer feedback related to food quality and take corrective action
- Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower)
- Support new outlet launches, menu trials, and pilot projects
Desired Candidate Profile
- Diploma / Degree in Hotel Management or Culinary Arts preferred
- 610 years of kitchen experience, with at least 23 years in a managerial role
- Experience in QSR, cloud kitchen, casual dining, or central kitchen operations
- Strong knowledge of Indian & international cuisines (as relevant to the brand)
- Good understanding of food costing, inventory, and SOP-driven kitchens
- Leadership mindset with hands-on approach
Key Skills & Competencies
- Kitchen operations & team leadership
- Food costing & inventory control
- SOP & process orientation
- Hygiene & compliance management
- Time management and multitasking
- Strong communication & problem-solving skills
