Job Title

Project Annapoorna  |  Gurugram  |  Full-TimeThe ProblemAn urban Indian eats ~80–90 meals a month.Online food delivery captures roughly 4 of those. In China, it’s 42.The remaining meals — daily meals — are largely cooked at home by part-time cooks. Consumers are deeply unhappy with this, but feel stuck with it.This gap is one of the largest untapped consumption surfaces in Indian consumer internet.What We’re BuildingProject Annapoorna is being built to solve daily meals at scale. We’re creating a structured, process-led kitchen model designed for consistency, discipline, and operational excellence. Think manufacturing mindset applied to food.The RoleWe’re hiring a Founding Sous Chef / Kitchen Operations Head to help build this from zero to one.You will be responsible for translating standardized recipes and SOPs into flawless, large-scale daily production — without deviation. You’ll own what happens inside the kitchen: the output, the process, the team, and the quality.This is a founding role. You won’t be executing someone else’s playbook — you’ll be writing it. If you enjoy building systems while running production, this could be the most defining stretch of your career. What You’ll DoSOP Execution at Scale: Own end-to-end production against standardized recipes and processes. Mass Production Excellence: Run high-volume daily meal production with precision — batch planning, mise en place discipline, timing, and throughput. Quality & Process Discipline: Enforce food safety, hygiene, and consistency standards. Build and maintain checklists, audits, and quality gates. Team Supervision: Lead kitchen staff with clarity and calm. Set expectations, train relentlessly, and hold the line on discipline. Build the Kitchen Playbook: Work closely with the founder to define and refine SOPs, workflows, and operating rhythms for kitchen operations as the company scales.Who You AreGraduate of a Management Training Programme (MTP) from a reputed 5-star hotel, OR 0–5 years as a Junior Sous Chef / Sous Chef in a five-star hotel environment.Experience in mass production, banquet, or bulk cooking operations — you’ve cooked at scale and understand batch control.Deeply disciplined and detail-oriented. You find comfort in systems, checklists, and repeatable processes.Calm under pressure. Structured and firm in execution — not reactive or ad hoc.Comfortable operating within strict SOP-driven environments. Hands-on. You lead from the pass, not from a desk. Why This Role Is SpecialYou’ll be one of the earliest members of the founding team. It’s a chance to build the kitchen that feeds a new category of food-tech.You’ll have direct access to the founder, real ownership of outcomes, and the opportunity to shape how an entire operation runs from day one. When we succeed, this role will be career-defining.