Elior Group, headquartered in France is one of the leading global players in Food services, operating in India since 2017 with presence across metro cities.
We are looking for Regional Chef in Bengaluru, Karnataka.
Department: Culinary Operations
Role Type: Strategic Contributor / People Manager
Reports To: Director of Culinary Operations - Elior India
Purpose of the Job Role:
To lead, transform, and elevate Elior India's culinary operations by driving culinary excellence, innovation, operational efficiency, and financial performance across onsite and offsite kitchens, while ensuring client satisfaction, food safety compliance, and sustainable business growth.
Key Responsibilities:
Culinary Leadership & Strategy
- Provide visionary leadership to the culinary function, setting high standards for taste, presentation, creativity, and consistency.
- Develop, innovate, and execute menu concepts aligned with Elior's brand positioning and client requirements.
- Stay updated on global food trends, culinary innovations, nutrition, and sustainability practices.
Operational Management
- Oversee daily culinary operations across all kitchens, including onsite and offsite facilities.
- Ensure consistency in food production, portion control, quality assurance, and service delivery.
- Drive seamless coordination between culinary teams and other departments to deliver superior client experiences.
- Lead the Corporate Catering vertical and support growth across business segments.
Financial Management
- Plan, monitor, and control food cost, labour cost, and departmental budgets to meet financial targets.
- Implement cost-control initiatives and efficient inventory management practices.
- Ensure optimal utilisation of resources without compromising food quality or service standards.
People Management
- Lead, train, and mentor a large, geographically dispersed culinary team.
- Establish performance standards, conduct evaluations, and support career development.
- Foster a culture of teamwork, discipline, creativity, and continuous improvement.
Hygiene, Safety & Compliance
- Ensure compliance with HACCP, FSSAI, hygiene, sanitation, and HSE standards across all operations.
- Oversee food safety audits, corrective actions, and continuous compliance improvements.
- Ensure kitchen infrastructure and equipment are maintained in optimal working condition.
Stakeholder & Client Management
- Build and maintain strong relationships with clients, internal stakeholders, and vendors.
- Communicate effectively with persuasion and tact to drive alignment and satisfaction.
- Support business growth initiatives through culinary excellence and operational credibility.
Role Outcome:
The major outcomes expected from this role are:
- Elevated culinary standards and consistent food quality across assigned region.
- High client satisfaction and strengthened brand positioning.
- Improved operational efficiency and cost optimization.
- Strong, capable culinary leadership pipeline and team engagement.
- Full compliance with food safety, hygiene, and regulatory requirements.
Qualifications:
- Degree in Hotel Management from a reputed institute.
- 15+ years of experience in culinary operations, hospitality, or food services, with leadership exposure
- Proven expertise in menu innovation, food safety, and large-scale operations management.
- Strong leadership, communication, negotiation, and stakeholder management skills.
- Excellent project management and operational execution capabilities.
- Excellent people management skills with an inclination for training people of various roles
- Knowledge of advanced MS Excel & MS Office with ERP exposure
- Ability to manage multiple tasks, prioritize effectively, and work under pressure
- Preferred Industry Experience - Corporate Catering, Flight Kitchen, Bulk Kitchen Operation
Benefits:
- Competitive Salary
- Professional development opportunities
- Collaborative and inclusive work environment
