Job Title: Chef Healthy Foods
Location:On-site Talegaon MIDC Area
Department: Central Kitchen / Operations
Employment Type: Full-time
We are looking for a passionate and disciplined Chef with a strong inclination toward healthy, nutritious food preparation. The role involves hands-on cooking, end-to-end kitchen operations management, team supervision, quality control, and driving operational efficiency while maintaining the highest food safety standards.
Key Responsibilities1. Food Preparation & Culinary Execution
- Prepare nutritious, high-quality meals as per standardized recipes and portion controls.
- Ensure consistency in taste, texture, and presentation across all dishes.
- Specialize in salads, ready-to-eat (RTE) bowls, smoothies, dressings, and healthy snacks.
- Incorporate fresh produce such as hydroponic vegetables and microgreens into daily menus.
2. Kitchen Management
- Supervise kitchen staff and assign daily responsibilities to ensure smooth workflow.
- Ensure proper maintenance, cleanliness, and calibration of kitchen equipment.
- Oversee mise en place, stock rotation, and production schedules.
3. Menu Development & Product Innovation
- Collaborate with operations and marketing teams to develop seasonal and wellness-focused menus.
- Test, standardize, and document new recipes with nutritional information and SOPs.
- Stay updated on healthy food trends, ingredient innovations, and customer preferences.
4. Quality Control & Hygiene
- Maintain high standards of food hygiene in line with FSSAI guidelines.
- Conduct quality checks on raw materials and finished products.
- Ensure compliance with HACCP standards and internal food safety audits.
5. Procurement & Inventory Coordination
- Coordinate with procurement for daily kitchen requirements based on consumption forecasts.
- Maintain inventory logs and proactively flag shortages or excess stock.
- Follow FIFO and FEFO inventory practices.
6. Waste Management & Sustainability
- Monitor and record daily food wastage and implement corrective actions.
- Promote zero-waste practices by optimizing portion sizes and utilizing trimmings.
- Ensure waste segregation and responsible disposal as per company policy.
- Train staff on sustainable kitchen practices and conduct periodic waste audits.
7. Team Training & Supervision
- Train junior chefs and kitchen assistants on cooking methods, hygiene, and safety.
- Supervise team performance and discipline in coordination with HR.
- Foster a positive, collaborative, and accountable kitchen culture.
8. Operational & Cost Efficiency
- Monitor food costs, raw material yield, and batch planning to minimize overproduction.
- Suggest improvements in kitchen layout, workflow, or menu pricing to improve margins.
- Assist in monthly stock-taking and reporting to the kitchen head.
9. Compliance & Documentation
- Ensure compliance with food safety, labor, and fire safety regulations.
- Maintain daily kitchen logs, temperature records, cleaning checklists, and audit documentation.
Desired Skills & Qualifications
- Prior experience in a commercial or central kitchen setup, preferably focused on healthy or wellness foods.
- Strong knowledge of FSSAI, HACCP, and food safety practices.
- Leadership skills with the ability to train and manage kitchen teams.
- Strong operational, inventory, and cost management skills.
- Passion for nutrition, sustainability, and process-driven kitchen operations.
Why Join Us
- Opportunity to work with a fast-growing healthy food concept.
- Exposure to sustainable, nutrition-focused culinary innovation.
- Supportive work environment with growth and learning opportunities.
