Job Title

Role Summary The Chef Manager will be responsible for end-to-end kitchen operations at Food Whisperer, ensuring consistent food quality, cost control, hygiene compliance, and team management. The role combines hands-on cooking expertise with strong operational and people-management skills to support scaling and daily efficiency. Key Responsibilities Kitchen Operations & Food Quality Plan, prepare, and oversee daily kitchen production as per Food Whisperer standards Ensure consistency in taste, presentation, portioning, and plating Develop, standardize, and update recipes, SOPs, and kitchen processes Monitor food quality during prep, service, and dispatch Cost Control & Inventory Manage food cost, wastage control, and yield optimization Plan procurement, vendor coordination, and raw material forecasting Maintain inventory, stock rotation (FIFO), and daily consumption reports Support menu costing and margin improvement initiatives Team Management Lead, train, and supervise chefs, commis, and kitchen staff Prepare duty rosters, manage attendance, and ensure adequate staffing Conduct on-the-job training and skill development Maintain discipline, motivation, and a high-performance kitchen culture Hygiene, Safety & Compliance Ensure strict adherence to FSSAI, food safety, and hygiene standards Maintain cleanliness, sanitation, and pest-control practices Conduct regular audits and corrective actions Ensure compliance with local health and safety regulations Coordination & Reporting Coordinate with operations, procurement, and service teams Handle customer feedback related to food quality and take corrective action Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower) Support new outlet launches, menu trials, and pilot projects Desired Candidate Profile Diploma / Degree in Hotel Management or Culinary Arts preferred 6–10 years of kitchen experience, with at least 2–3 years in a managerial role Experience in QSR, cloud kitchen, casual dining, or central kitchen operations Strong knowledge of Indian & international cuisines (as relevant to the brand) Good understanding of food costing, inventory, and SOP-driven kitchens Leadership mindset with hands-on approach Key Skills & Competencies Kitchen operations & team leadership Food costing & inventory control SOP & process orientation Hygiene & compliance management Time management and multitasking Strong communication & problem-solving skills