Horeca Innovation Chef

Location: Gurgaon/Noida

Department: Culinary

Reports to: Culinary Director

Position Overview:

The Culinary Innovation Horeca – Role is responsible for New Product development , On site Mobilization of these new product and traing the crew members and junior Chefs for final delivery day-to-day innovation kitchen operations. This role ensures that food preparation, quality, presentation, and service align with company standards and client expectations.

The Culinary Innovation chef plays a vital role in delivering a seamless dining experience, managing kitchen staff, maintaining hygiene and safety protocols, and ensuring consistent delivery of high-quality meals.

Key Job Responsibilities:

New Product Development for Horeca segment like Starbucks, TWC , cost coffee etc .

Job Aid creation for all the new Products

Ensure adherence to approved menus, recipes, portion controls, and presentation standards.

Monitor food quality and consistency across all the Horeca client

Knowledge of Self life study for Chilled and frozen formats

Brand building with SOPs and Brand manual/ Brand Play book

Allergan management

Lead and motivate the kitchen team to maintain high standards of food safety, hygiene, and cleanliness.

Ensure compliance with all relevant food safety regulations, including HACCP and internal audit protocols.

Collaborate with the central culinary team and CPU to ensure timely delivery and execution of pre-prepared product delivery

Execute special menus, events, and theme days in coordination with the Culinary Director and client.

Provide training and guidance to culinary staff, ensuring development of skills and adherence to company

Conduct regular kitchen inspections to uphold safety and sanitation standards.

Support menu innovation and customization based on seasonal ingredients, local preferences, or client feedback.

Address client and customer feedback proactively, ensuring continuous improvement in food offerings.

Key Requirements:

Education:

Diploma/Degree in Culinary Arts, Hotel Management, or related field.

Certification in food safety, HACCP preferred.

Experience:

6–8 years of culinary experience in commercial kitchens, food services, or hospitality industry.

Experience in managing high-volume kitchen operations, preferably in institutional or corporate settings.

Prior experience working with multi-cuisine operations and handling diverse kitchen teams.

Skills:

o Strong culinary expertise with a passion for food innovation and presentation.

o Ability to manage kitchen operations independently with minimal supervision.

o Excellent knowledge of kitchen hygiene, food safety, and sanitation practices.

o Sound understanding of kitchen budgeting, food costing, and inventory management.

o Effective leadership and team management skills.

o Ability to handle pressure and deliver consistent results in a fast-paced environment.

o Strong communication and interpersonal skills for client interaction and team coordination.

o Basic understanding of nutrition and dietary requirements is a plus.

Why Join Us

o Competitive salary and performance-based incentives

o Opportunities for career advancement and professional development

o Collaborative and dynamic work environment

o Work with a leading provider of food & facility management solutions.