Job Title

Role SummaryThe 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 ResponsibilitiesKitchen Operations & Food QualityPlan, prepare, and oversee daily kitchen production as per Food Whisperer standardsEnsure consistency in taste, presentation, portioning, and platingDevelop, standardize, and update recipes, SOPs, and kitchen processesMonitor food quality during prep, service, and dispatchCost Control & InventoryManage food cost, wastage control, and yield optimizationPlan procurement, vendor coordination, and raw material forecastingMaintain inventory, stock rotation (FIFO), and daily consumption reportsSupport menu costing and margin improvement initiativesTeam ManagementLead, train, and supervise chefs, commis, and kitchen staffPrepare duty rosters, manage attendance, and ensure adequate staffingConduct on-the-job training and skill developmentMaintain discipline, motivation, and a high-performance kitchen cultureHygiene, Safety & ComplianceEnsure strict adherence to FSSAI, food safety, and hygiene standardsMaintain cleanliness, sanitation, and pest-control practicesConduct regular audits and corrective actionsEnsure compliance with local health and safety regulationsCoordination & ReportingCoordinate with operations, procurement, and service teamsHandle customer feedback related to food quality and take corrective actionPrepare daily/weekly kitchen MIS reports (food cost, wastage, manpower)Support new outlet launches, menu trials, and pilot projectsDesired Candidate ProfileDiploma / Degree in Hotel Management or Culinary Arts preferred6–10 years of kitchen experience, with at least 2–3 years in a managerial roleExperience in QSR, cloud kitchen, casual dining, or central kitchen operationsStrong knowledge of Indian & international cuisines (as relevant to the brand)Good understanding of food costing, inventory, and SOP-driven kitchensLeadership mindset with hands-on approachKey Skills & CompetenciesKitchen operations & team leadershipFood costing & inventory controlSOP & process orientationHygiene & compliance managementTime management and multitaskingStrong communication & problem-solving skills