Head Cook

Job Summary:

lead culinary development, product innovation, Responsible for new product R&D, upgrading existing product quality, standardization of recipes, operational execution, training, and ensuring profitability through product and operational improvements.

Role and Responsibilities:

1.     New Product Development (NPD):

End-to-end responsibility for developing products for the new brand including:

-         Product research and recipe development.

-         Standardization of recipes with cost control.

-         Ensuring product suitability for new brand models (easy execution, minimal wastage).

-         Benchmark products against market competitors and create unique, differentiated offerings.

-         Create standard recipe cards, SOPs, and training modules for each product.

2.     Upgradation of Existing Brand (Naadbramha Idli):

Audit existing products and recommend improvements in taste, quality, presentation, and cost-effectiveness.

-         Upgrade recipes and operational processes where required.

3.     Franchise Kitchen & Operations Standardization:

Develop kitchen setup plans, workflow processes, and machinery guidelines for the new and existing brands.

-         Create operations SOPs for product preparation, storage, wastage management, and service standards.

-         Regularly visit outlets to audit food quality, kitchen hygiene, and staff efficiency.

4.     Costing & Profitability Control:

Finalize raw material requirements, vendors, and pricing structures in collaboration with purchase team.

-         Maintain ideal cost-to-sale ratio for each product, ensuring profit margins for both company and franchisees.

-         Regular analysis of food costs, wastage reports, and operational efficiency.

5.     Team Leadership & Training:

Train internal kitchen teams, franchise outlet staff, and QC teams on product preparation, portioning, and quality standards.

-         Conduct train-the-trainer programs to build in-house trainers.

-         Lead the hiring and training of kitchen staff for company-owned outlets.

6.     Quality Control & Food Audits:

Create audit checklists for franchise outlets focusing on food preparation, storage, hygiene, and service quality.

-         Work closely with the Quality Control team to improve product performance in the market.

-         Address food-related complaints or quality issues with immediate corrective actions.

7.     Menu Engineering & Sales Strategy:

Design and recommend menu combinations, meal boxes, combos, and festive offerings for better sales.

-         Contribute pricing strategy, upselling training, and menu innovations aligned with market trends.

-         Coordinate with marketing team for product launches, campaigns, and promotions.

8.     Cross-Department Coordination:

Work closely with franchise support, logistics, operations, purchase, and marketing teams.

-         Ensure smooth new product rollout at outlet level and operational adaptation of new recipes.

-         Participate in strategy planning for brand growth and outlet profitability.

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Key Skills Required:

-         Strong culinary knowledge and product R&D skills.

-         Knowledge of quick service restaurant (QSR) operations.

-         Expertise in kitchen planning and SOP creation.

-         Strong sense of cost control and profitability management.

-         Team leadership and multi-department coordination.

-         Excellent training and communication skills.

-         Problem-solving approach with a focus on operational excellence.

Skills & Qualifications:

• Educational Qualifications:

• Diploma/Degree in Hotel Management or Culinary Arts preferred.

• - 7+ years' experience in food production/QSR industry with a minimum of 3 years in leadership role.

• - Experience in product development, franchise operations, and multi-brand handling preferred.

• Experience in Domain: Hospitality, Restaurants & QSR.

• Strong understanding of Product Development & Menu engineering.

Working Hours / Days: - 9 Hours – 6 Days

Employment Type: Full-Time

• It is a Full Time Cook / Chef job for candidates with 5 - 6+ years Experience.