Job Summary:
The Regional Chef will be responsible for overseeing culinary operations across multiple locations within the assigned region. This role ensures consistency in food quality, adherence to recipes and SOPs, cost control, team training, and continuous innovation aligned with the brand standards of Food Whisperer.
Key Responsibilities:
1. Culinary Operations Management
- Supervise kitchen operations across multiple outlets/central kitchens
- Ensure standardization of recipes, portioning, and plating
- Maintain high food quality, taste, and presentation standards
2. Team Management & Training
- Train, mentor, and develop kitchen teams and unit chefs
- Conduct regular skill development sessions and audits
- Ensure proper staffing and workforce planning in coordination with HR
3. Quality Control & Compliance
- Conduct regular kitchen audits for hygiene, food safety, and SOP adherence
- Ensure compliance with FSSAI and company policies
- Address customer feedback related to food quality
4. Cost & Inventory Management
- Monitor food cost and wastage across units
- Implement cost control measures without compromising quality
- Oversee inventory planning and vendor coordination
5. Menu Planning & Innovation
- Collaborate with central team on menu development and updates
- Introduce regional innovations aligned with brand positioning
- Standardize new recipes and ensure smooth roll-out
6. Operational Coordination
- Work closely with operations, supply chain, and procurement teams
- Ensure smooth kitchen operations during peak hours and events
- Support new outlet launches and kitchen setups
Key Requirements:
- Proven experience as a Regional Chef / Executive Chef / Cluster Chef
- Strong knowledge of multi-unit kitchen operations
- Expertise in food quality control, costing, and kitchen audits
- Leadership and team management skills
- Ability to handle high-pressure environments and multiple locations
- Knowledge of FSSAI and food safety standards
Preferred Qualifications:
- Degree/Diploma in Culinary Arts or Hotel Management
- 8–12 years of experience in the F&B or cloud kitchen industry
- Experience in managing central kitchens or multi-brand operations
Key Skills:
- Culinary expertise
- Leadership & team management
- Cost control & budgeting
- Training & development
- Problem-solving
- Attention to detail
