A Naukri Group company
लॉगिनहायर लोकल स्टाफ
A Naukri Group companyलॉगिनहायर लोकल स्टाफ
45,000 - 50,000 /महीना
Mr Mischief Food Company
फील्ड जाब
नवरंगपुरा, अहमदाबाद
कुक / शेफ़ में 3 - 6 वर्षो का अनुभव
फुल टाइम
Job Title: Cluster Chef (Indo-Chinese & Pan-Asian)
Company: Wok On Fire (Mr. Mischief Food Co.)
Employment Type: Full-time
About Us
Wok On Fire (Mr. Mischief Food Co.) is a fast-growing vegetarian Indo-Chinese and Pan-Asian restaurant chain with multiple outlets and franchise stores across Gujarat.
Role Overview
We are looking for an experienced Cluster Chef to oversee kitchen operations across a cluster of outlets. You will ensure consistent food quality, standard recipes, cost control, and hygiene across all kitchens and will lead and develop the kitchen teams.
Key Responsibilities
Oversee kitchen operations across all outlets in the assigned cluster, including franchise stores.
Ensure recipes, portioning, plating, and taste are standardised across outlets.
Implement and monitor kitchen SOPs, production planning, and daily checklists.
Control food cost, wastage, and inventory through proper indenting and portion control.
Conduct regular kitchen visits and audits for quality, hygiene, and FSSAI compliance.
Train, mentor, and evaluate head chefs and kitchen teams.
Support hiring, rostering, and manpower planning for kitchens.
Support new outlet and franchise kitchen setup and onboarding.
Coordinate with the Culinary Head, Cluster Managers, and Operations team.
Assist in new dish development and seasonal menu rollouts.
Check raw material quality and coordinate with vendors and the central kitchen.
Share regular reports on kitchen performance, audits, and cost.
Requirements
Experience: 03 to 06 years in kitchen operations, with at least 02-03 years in a multi-outlet or leadership role.
Strong hands-on expertise in vegetarian Indo-Chinese and Pan-Asian cuisine, including wok cooking, sauces, gravies, noodles, rice, and dim sums.
Experience in a restaurant chain, QSR, or cloud kitchen setup is preferred.
Knowledge of FSSAI standards, HACCP, and kitchen hygiene practices.
Good understanding of food cost control and inventory management.
Working knowledge of MS Excel or Google Sheets for reports.
Strong leadership, communication, and problem-solving skills.
Willingness to travel between outlets within the cluster.
Qualification: Diploma or degree in hotel management or culinary arts preferred, though strong experience is equally valued.
